These bars have a chewy texture, almost like a chocolate chip cookie, but are slightly more crumbly. The rice flour creates a finer crumb and adds a bit of crispness.

INGREDIENTS | YIELDS 16 bars

• Unsalted butter
• 1 cup superfine rice flour
• ½ cup brown sugar
• ½ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon gluten-free baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon xanthan gum
• ⅓ cup chilled butter
• 1 egg
• 1 cup sour cream
• 1½ teaspoons gluten-free vanilla
• 1½ cups gluten-free milk chocolate chips

1. Preheat oven to 350ºF. Grease a 9″ × 9″ pan with unsalted butter and set aside.

2. In medium bowl, combine rice flour, brown sugar, sugar, cinnamon, baking powder, baking soda, salt, and xanthan gum, and mix well.

3. Cut butter into small pieces and add to flour mixture; cut in using 2 knives or a pastry blender until particles are fine.

4. In small bowl, combine egg, sour cream, and vanilla and mix well. Stir into flour mixture until combined, then stir in milk chocolate chips. Spread evenly into prepared pan.

5. Bake 20–30 minutes, or until bars are golden brown and set.

6. Cool in pan on wire rack; cut into bars. Store bars tightly covered at room temperature.

Calories: 239.85
Fat: 11.97 grams
Saturated Fat: 6.68 grams
Carbohydrates: 30.89 grams
Sodium: 105.93 mg