No Fail Peanut (or Sun) Butter Swirl Bars GF, Egg Free, Dairy Free

******Updated 3/14/17******
I have worked on these to make them a bit more peanutty with the peanut butter as well as increasing the crispiness while decreasing the greasiness. This is where I remind you that different flours and blends of flours really do make a difference. A change from potato starch to arrowroot helped tremendously with the crisp and chew of this cookie while increasing the protein by swapping more sorghum for some of the starch reduced the greasiness that comes with using a 'nut' butter. It is vital to grease and flour the pan if you want to avoid that greasy feel. See changes to recipe in red below.

Soft, ooey, gooey, with a crisp bite, these are absolutely the best, warm from the oven or left over...if there are any left over...they will always please a crowd, and nobody knows they are allergen friendly! When trying to decide...cookie...brownie...this is the win-win option.  These disappear from my kitchen faster than any other cookie or brownie. And the recipe is quick, easy, and hard to mess-up.

Gluten Free

Corn Free

Allergen Free for: Egg, Soy, Nut, Wheat, Shellfish, Fish

May contain Peanut- source: peanut butter for: texture
possible peanut substitutions: sun butter

May Contain Dairy- source: butter for: texture; browning

possible dairy substitutions: nondairy butter; shortening; coconut oil-melted

If using your own flour blend:    Flour = 155 grams; approximately 1 cup + 2 TBSP of a gluten free blend

Grease and flour a 9 x 13 pan

Prepare the flax eggs in a small bowl
2 flax eggs (2TBSP finely ground flaxseed + 6 TBSP water)

in a separate bowl, blend:
65 grams white rice flour
35 grams arrowroot starch
55 grams sorghum

mix in:
1tsp. cream of tartar
3/4 tsp. baking soda
2 TBSP. ground flax
1/4 tsp. salt

in a separate large bowl, combine:

2/3 cup peanut butter or sunbutter
3 TBSP soft butter; or butter substitute (if using shortening or coconut oil- decrease by 1TBSP)
3/4 cup brown sugar
1/4 cup cup white sugar
beat until creamy- use a mixer

Whisk the flax eggs with a fork until it is thick and foamy

add to the large bowl
the well beaten flax eggs
1 tsp vanilla
beat, again with mixer

Add dry ingredients and blend into PB mixture

spread batter into greased 9x13 pan
sprinkle with 1-2 cups chocolate chips

Bake 5 minutes at 350 degrees

swirl chocolate chips by running a knife through the chocolate and batter; side to side

Bake 20-25 min. more until golden browned