Chocolate Chip Bars
It is so hard when there is a church event, or party, and Jack cannot eat the desserts since 99% of the time they contain eggs or nuts. When I bring desserts to gatherings I try to bring something Jack can eat and not feel left out. My family, and my husband's family are great at thinking about Jack and baking "outside the box" for his sake. It truly means the world to me when that happens, because it provides a sense of normalcy for Jack, and for me. This is my new "go to" recipe for a quick easy egg and nut free dessert that tastes amazing.
Chocolate Chip Bars (adapted from Food Allergy Mama cookbook)
2/3 cup vegetable oil
1 cup unsweetened applesauce
3 1/2 cups unbleached all-purpose flour
2 cups granulated sugar
3 teaspoons baking powder
3/4 teaspoon salt
2 cups semi-sweet chocolate chips (or chunks)
In a large bowl, combine the vegetable oil and applesauce. In a medium bowl, combine the flour, sugar, baking powder, and salt with a wisk. Add the flour mixture to the vegetable oil mixture, and mix well. Stir in the chocolate chips.
Preheat oven to 350 degrees, and spray a 15 x 10 inch jelly roll pan with non-stick baking spray. I have also made this in a 9 x 13 pyrex pan, and I honestly think they were better (more moist and gooey). Spread the batter into the prepared baking pan.
I use the bottom of a metal measuring cup to help press down the batter into all the corners of the pan (spray the bottom of the measuring cup with non-stick spray so the batter doesn't stick to it while you spread).
Bake for about 30 minutes, or until the top is light brown and an inserted cake tester comes out clean. I overcooked these slightly, but they still tasted great. Cool completely in the pan on a rack, and cut into small squares.