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 Bars (Gluten-Free)
Makes one 9″x9″ pan
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
- Preheat the oven to 350°F. Spray a non-stick 9” x 9” pan with cooking spray.
- In a bowl mix together the Cup4Cup flour, baking soda, salt, and cream of tartar.
- In a stand mixer, cream together the butter and sugar on medium speed. Scrape down the sides and bottom of the bowl.
- Add the egg and vanilla to the butter-sugar mixture, and mix on medium speed until combined.
- Add the dry ingredients to the mixture, and mix on low until a dough is formed.
- Place half of the dough into the bottom the baking dish, and use your fingers to spread it out into an even layer.
- Spread the Nutella evenly over the top.
- Take the remaining dough and scoop it by the tablespoon to cover most of the Nutella. Spaces of Nutella between the dough are ok.
- Bake for 30 minutes until baked through and light golden brown.
- Cool to room temperature, cut into squares and serve.