WonderFlour Cookie Bars

WonderFlour Cookie Bars
A few years ago my Doctor took me off wheat. It was a huge challenge, but as always in the midst of our adversities great things come about.  During that time I experimented with all the grains trying to come up with a wheat free flour that actually worked like white flour adding more flavor and much needed fiber. It was a long and tedious process.  Some flours would work for some things and not others.  I finally started combining flours and ended up with what I call WonderFlour.  It is the most amazing all purpose flour I have ever used.  It works and does not take away form the quality of the product. In fact it adds to the flavor. This WonderFlour is a blend of three wheat free grains. They are stone ground and it makes the best flour ever.  
The great thing is now WonderFlour can be purchases at me online grain store and there are many many recipes at chefbrad.com on using this amazing flour. It works with anything from cookies to pancakes, sweet breads to brownies,  even in gravies or for breading meats and vegetables. It really is my all purpose flour. The only thing I don’t use it for is for yeasted breads, other then that I use it in all my baking.
Although I use it in everything, my favorite use is baking cookies.  I love cookies and love taking away the guilt of white flour cookies.  The cookies are amazing.  The fresh Stone Ground WonderFlour from my grain store can be used cup for cup in all your baking needs.
Ice Cream Cookie Bars
This cookie is lighter and uses less flour then a traditional cookie. I use cookies square pans or I bake them in a cake pan.  It does not work well as single cookies because they don’t have enough flour.  So if you don’t have the cookies square sheet, bake them as a cake or brownie.  
1/2 cup butter room temperature 
1/2 solid coconut oil 
2 cups coconut sugar
2 eggs
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking soda 
2 and 3/4 cup WonderFlour 
1 cup toffee pieces 
1 cup chocolate chip
1.In your Wondermix or mixer cream butter, coconut oil, and sugar together.  
2. Add vanilla and eggs and cream together.  
3. Add flour and baking soda and salt.  Mix well.  
4. Add chips and toffee pieces.  Mix well.  
5. Scoop into well sprayed cookies Square pan and bake for 14 minutes in a 335 degree oven  
6. Let cool slightly before turning onto a cookie rack.  
Best served warm with a scoop of ice cream.  


Chef Brad~America’s Grain Guy
“Changing the world one grain at a time”.