Chocolate and lemon is a wonderful combination that adds a nice twist to a classic lemon-bar cookie recipe.

INGREDIENTS | YIELDS 16 cookies

• 1 cup Gluten-Free, Soy-Free Baking Mix
• ¼ cup brown sugar
• 3 tablespoons gluten-free cocoa powder
• 6 tablespoons dairy-free, vegan margarine, melted
• ⅔ cup dairy-free, vegan egg substitute
• ¾ cup sugar
• ½ cup lemon juice
• ¼ cup cornstarch or tapioca flour
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 cup gluten-free powdered sugar
• 2 tablespoons gluten-free cocoa powder
• Pinch salt
• 2 tablespoons chocolate rice milk or almond milk
• 2 tablespoons dairy-free, vegan margarine, melted

1. Preheat oven to 350ºF.

2. In small bowl, combine Baking Mix, brown sugar, and 3 tablespoons cocoa powder; mix well.

3. Add 6 tablespoons melted margarine and stir until crumbs form. Press into a 9″ square pan. Bake 12–14 minutes, until set.

4. In medium bowl, combine egg substitute and sugar and beat well. Add lemon juice.

5. In sifter, combine cornstarch or tapioca flour, baking soda, cream of tartar, and salt and sift into lemon mixture; stir with wire whisk to mix well. Pour over hot cookie base.

6. Bake 18–23 minutes longer, or until filling is set. Let cool completely.

7. In small bowl, combine powdered sugar, 2 tablespoons cocoa powder, pinch salt, chocolate milk, and 2 tablespoons melted margarine and mix with wire whisk.

8. Pour evenly over cooled bars and spread to cover. Let stand until set. Cut into squares to serve. Store in refrigerator.

Calories: 202.04
Fat: 6.61 grams
Saturated Fat: 1.33 grams
Carbohydrates: 34.71 grams
Sodium: 204.09 mg