Preheat oven to 350°
First (and third) layer:
- 2 c. packed brown sugar
- 1 c. butter, softened (I used 1/2 butter, 1/2 coconut oil)
- 1 tsp. vanilla
- 2 eggs
- 2 1/2 c. gluten-free flour mix (I used Bette Hagman’s basic mix)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. xanthan gum
- 3 c. gluten-free oats
Second layer:
- 1 1/2 Tb. butter
- 12 oz. chocolate chips
- 2 Tb. milk
- 1 c. chopped nuts
- 1 tsp. vanilla
- 1/2 tsp. salt
With a mixer, beat the sugar, butter, vanilla and eggs. Combine the flour, baking soda, salt, and xanthan gum. Add it to the mixing bowl and mix until combined. Remove beaters and stir in the oats. Reserve about 1/3 of this mixture. Pat the rest of the mixture onto the bottom of a greased jelly roll pan (15 1/2 x 10 1/2 x 1 in.). I used a plastic bag over my hand, sprayed with cooking spray to pat the mixture down.
Note: I find that regular oats cause baked goods to fall apart easily. I twirl them in the food processor for a minute or so which seems to solve the problem.
In a saucepan, melt the 1 1/2 Tb. butter and chocolate chips. Stir in the milk, vanilla, salt and nuts. Spread over the bottom layer in the pan. Move quickly because the chocolate gets stiff as it cools.
Drop the remaining oat mixture by spoonfuls over the chocolate layer. Bake at 350 degrees for 25-30 minutes. Cut while still warm.
Recipe from www.glutenfreehomemaker.com
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