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One of my roommates loves these types of cookie bars called “seven layer” or “magic cookie” bars. I posted a gluten free variety of these last fall (feel free to check them out here), and with his birthday in the past month I wanted to transform these bars into actual cookies.Â
I used Ruhlman’s basic cookie ratio, 1 sugar:2 fat:3 flour. This basic ratio creates a chewy cookie, which is a desirable texture since seven layer cookie bars are chewy as well. It is a fairly easy ratio that achieves the flavor of the cookie bars once you add the chocolate, butterscotch, nuts, and coconut.
I also got a little creative with some of the photography, so let me know what you think of the photography. What improvements should I make?
Yields: 2 1/2 dozen cookies
Prep Time:Â 5-10 minutes
Cook Time:Â 15 minutes
2 oz white sugar
2 oz light brown sugar
8 oz butter, room temperature
2 tsp vanilla
4 oz white rice flour
2 oz tapioca starch
3 oz almond flour
3 oz millet flour
1 oz gluten free graham cracker crumbs
2 oz shredded coconut
1 oz chopped walnuts
3 oz semi-sweet chocolate chips
2 oz butterscotch chips
1. Preheat the oven to 350F.
2. In a medium bowl, whip the butter and sugar until light and fluffy. Whip the egg and vanilla into the butter until well combined.
3. In a medium bowl, mix all of the flours together. Slowly stir the flour into the butter until well combined and a dough forms.Â
4. Stir all of the chips, coconut, and walnuts into the dough untilÂ thoroughlyÂ distributed. Scoop into evenly sized tablespoons, and place onto cookie sheets lined with parchment paper. Bake in the oven for 15 minutes or until slightly browned around the edges.
I hope y’all enjoy the photography in this post, and please let me know what you think of the recipe!