Chocolate Chip Cookie Bars (dairy, egg, soy, nut free)

• 1 cup beef tallow or coconut oil, melted

• 2 flax eggs

• 1/2 teaspoons sea salt

• 1/2 teaspoons baking soda

• 2 teaspoons vanilla extract

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 cups all purpose flour

• 2 cups chocolate chips or chunks

Preheat oven to 325° Fahrenheit.

Melt your tallow or oil in a microwave safe bowl, takes 2-3 minutes depending on your microwave.

Combine 2 tablespoons of ground flax seed with 6 tablespoons of water and set aside to gel for 5 minutes, to form your flax eggs.

Whisk or sift your flour together with the baking soda and salt, mix both sugars into the dry ingredients thoroughly.

Add your flax eggs and chocolate chips to the dry ingredients, and vanilla to the slightly cooled but still fully liquid tallow or oil, and whisk it together before adding to the dry mixture.

Either in a stand mixer with a paddle attachment or with gloved hands, bring the ingredients together to form a very stiff but pliable batter. If the batter is too stiff to handle, soften with a little oat or coconut milk.

Line a 9x13” baking dish with parchment paper, and spread the batter evenly across the surface of the dish, you’ll likely need to use very clean or gloved hands for this.

Bake at 325° for 25-30 minutes, or until the edges just start to brown. Remove from the oven, and cool completely before removing from the pan and cutting into squares.

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