Thursday, July 24, 2014

Magic Bar Cookies #gluten free

Summer is half over. I can't believe how fast it has gone.  

We have been busy camping, working and spending as much time as possible with our kids. We are getting outside to hike, walk, bike ride, and go to the beach.   We recently took the girls to St. Michael's for the day.  The weather was perfect.

Since we are on the go so much it is nice to have a treat to take with us and these cookies work great in our backpack lunches.
I have been making these cookies all summer experimenting with different add-ins. I love a cookie that you can mix and match with.

This cookie is loved by my family because it is both crispy and soft. The edges of the cookie are crisp when you bite into it and the centers are soft.

I think it might be in my top 5 for favorite cookie.

Magic Bar Cookies #gluten free

Makes 22-25, depends on cookie scoop used

3/4 cup butter, softened (I used salted and it worked out just fine)
1 cup of Coconut Sugar (You can use 3/4 cup brown and 1/4 cup white sugar too)
1 egg
2 teaspoons vanilla extract
1 cup of white rice flour, fine
1/2 cup tapioca starch (I use this brand )
1 teaspoon baking soda
pinch of salt, optional if using salted butter

Add ins:

1 cup of either gluten free rice crispy cereal OR gluten free ginger snaps (smashed coarsely)
1 cup of your favorite chips--peanut butter, butterscotch, chocolate or MIX them up
3/4 cup unsweetened coconut (I use this brand )

1.  Combine the sugar and butter, cream together until smooth.  Add the egg.  Add the vanilla.  

2.  Combine the dry ingredients together in a small bowl and whisk well.  Add dry ingredients to creamed butter mix and stir. (I use my Kitchen-aid with the paddle attachment but a bowl and wooden spoon works well too.)

3.  Add all or just a few of the add in ingredients.  I have played around with a lot of different substitutions with great success.  This is the combination that my kids like.  Fold in the ginger snap pieces, butterscotch and chocolate chips and coconut.

4.  Refrigerate cookie dough for one hour.  You don't have to do this but your cookies will come out a bit flatter than if you refrigerate the dough. I make them both ways and they still get eaten.

5.  Preheat oven to 350 degrees.  Line your cookie sheets with parchment paper.  Scoop cookies two inches apart and bake for 8-9 minutes.  Every oven is different so check the first batch.  They should be golden brown along the edges and lighter in color in the middle.  

6.  Let cookie rest for 5 minutes on tray and then remove to cookie rack to cool.  

7. Store in air tight container or freeze cookies for a later use. 

NOTE:  I shared a few links to the brands that I use through Amazon.  This is to help you see exactly what I use in my kitchen.  There is no obligation to purchase the products but if you do, I do make a small commission that helps pay for the food made on my blog.

Written by Sherron Watson


  1. You didn't--you did! You made one amazing gluten-free cookie. It's a good thing we met last weekend, otherwise I would've missed out on this!

  2. Love these and the fact that they are gluten free is a bonus! Great picture of your children!!! <3

  3. I can't get white rice flour or tapioca starch over here in the UK - what could use instead? x

    1. Hi Tracie--Any starch can be used to substitute for the tapioco: arrowroot, potato or corn. The white rice flour substitutions would be: brown rice, sorghum or millet. Can you get those? You can also make white rice flour if you have a high speed blender, coffee mill or food mill. The final suggestion would be to look for a gluten free all purpose flour blend, preferably one without guar gum or xanthan gum. I hope this helps. Let me know if you have anymore questions.


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