Nutella Sugar Cookie Bars (Gluten-Free)

For years, my skepticism that gluten-free flours could produce the “right” baked goods texture made me highly resistant to experimenting with gluten-free baking.  But during a recent trip the to the Williams Sonoma outlet, a bag of Cup4Cup, a gluten-free flour developed by a chef, finally made its way into my shopping basket.  My first experiment was with Nutella Sugar Cookie Bars, and what a perfect recipe to start off my foray into gluten-free baking.  The cookie bars were soft but not crumbly or dry, and the Nutella made these even more over the top delicious.  I can already hear the much rejoicing among my gluten-free friends.

Cup4Cup gluten-free flour is pretty amazing.  It’s the only gluten-free flour I’ve tried so far, but I still think it’s amazing.
Nutella Sugar Cookie Bar-C4C5

The Nutella Sugar Cookie Bars don’t look too impressive from above, but…
Nutella Sugar Cookie Bar-C4C2

…the side view reveals all the delicious layers.  Nutella Sugar Cookie Bar-C4C3

Nutella Sugar Cookie Bars (Gluten-Free)

(from Cup4Cup)
Makes one 9″x9″ pan

Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
1 ¾ cups Cup4Cup flour
½ teaspoons baking soda
½ teaspoon salt
½ teaspoon cream of tartar
¾ cup Nutella

Directions

  1. Preheat the oven to 350°F. Spray a non-stick 9” x 9” pan with cooking spray.
  2. In a bowl mix together the Cup4Cup flour, baking soda, salt, and cream of tartar.
  3. In a stand mixer, cream together the butter and sugar on medium speed. Scrape down the sides and bottom of the bowl.
  4. Add the egg and vanilla to the butter-sugar mixture, and mix on medium speed until combined.
  5. Add the dry ingredients to the mixture, and mix on low until a dough is formed.
  6. Place half of the dough into the bottom the baking dish, and use your fingers to spread it out into an even layer.
  7. Spread the Nutella evenly over the top.
  8. Take the remaining dough and scoop it by the tablespoon to cover most of the Nutella. Spaces of Nutella between the dough are ok.
  9. Bake for 30 minutes until baked through and light golden brown.
  10. Cool to room temperature, cut into squares and serve.

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