Gluten Free Christmas Cookie #1 “Uh Oh” Cookies AKA-Coconut Choc Chip Bars

Nov 8

These Uh-Oh Cookies are a lifelong favorite in my family. Chocolate chips and coconut in a chewy bar cookie? yes please!

My Mom Made a Mistake

Many moons ago, before I was born, I believe. My mom was making a new cookie recipe. She dumped all of the ingredients in a bowl,then finished reading the directions… And the Uh-Oh cookies were officially born. She made the recipe the correct way, following the directions, later, and liked her Uh-Oh version better.

It’s a one bowl, one pan recipe that is too easy for cookies this good. I do reccomend lining your 9×13 with parchment paper because it makes it much easier to cut uniform cookies after they cool for a few minutes. You just grab the parchment on each end and pull it out of the pan, put it on a cutting board and cut. And also, if you need that pan for another cookie you don’t have to wash it to reuse it!

This is a super easy recipe to make Gluten Free, and tastes almost identical to the original. I have actually learned a few things about Gluten Free baking since last year so I am including those tips in the directions here and am even more excited than usual to start baking in a few weeks. All of my Gluten Free bakes should taste even better this year! So, here goes!

Uh Oh Ingredients (Gluten)

A dump and go recipe

Mix until combined

You do have to push it around a bit

One big giant slab of yummy

Cut them

A little side view

Eat me

So pretty to display

Uh - Oh Cookies - Make them Gluten Free too!

Also known as Chocolate Chip Coconut Bar Cookies

Gluten Free

Ingredients

¾ Cup butter softened - NOT MELTED
1 1/ ½ Cup brown sugar packed
½ Cup white sugar
3 eggs - always room temp NOT cold
1 tsp Vanilla
½ bag Chocolate chips
1 Cup chopped coconut - sweetened or unsweetened is fine
2 Cup self rising flour -

________________________________________________________

GF Swap

1 Cup GF flour blend and 1 Cup GF Oat Flour

w ¼ tsp baking soda and ¼ tsp baking powder

** You Can use 2 Cups of the GF flour blend, but the texture and taste is superior if you do a combination.

I show you how I make our Certified GF Flour, here.

_______________________________________________________

Directions

Dump the ingredients in a bowl,
mix until well combined.
Dump into a 9×13 parchment lined pan,
bake at 325 degrees for 35-40 minutes
stick a toothpick in the middle to confirm its done, it should have a few crumbs stuck to it, NOT be completely clean

____________________________________________________________________________________________________________________

GF Tips

After mixing, let your batter rest AT LEAST 30 minutes before putting it in the pan to bake. This gives the GF flours a chance to hydrate properly and gives you an almost identical product as the gluten version.

If you are dong a Gluten and Gluten Free bake, make sure you label each batch, and only ever have one at a time going so you don’t mix up your batters. I use masking tape and a sharpie to mark anything I make that is Gluten Free. So if you’re at my house you know it’s Gluten Free and probably Dairy free if it has masking tape on the container.

Happy Baking Season!

Melinda

____________________________________________________________________________________________________________________

Helpful Affiliate Links