These are bar cookies - easy to make and even easier to eat!

I did not tinker with this recipe much and owe all credit to Roben Ryberg and her amazing, "The Ultimate Gluten Free Cookie Book".  This is a book full of familiar and amazing treats.  I do plan on trying to make this very recipe more reduced sugar and diabetic friendly... but right now it is one that I just give to great friends.  

65 g of oil ( I use coconut oil she suggests canola)
100 grams sugar (you could try xylitol, or splenda - I haven't yet but it should work)
125 grams white rice flour
65 g natural peanut butter
50 grams gf oats quick cook
1 large egg
1/4 tsp soda
1 tsp baking powder
1/2 tsp salt (very important in this recipe)
1 1/4 tsp xantham gum
1 tsp vanilla
1/2 c semi -sweet chocolate chips

Preheat your oven to 350 F
Lightly grease an 8 inch pan

In a med. sized bowl, combine oil and sugar and beat well to combine.

Add flour and beat well

Add all other ingredients - except chips.

Beat until the dough comes together then add chips

The dough should be shiny and a bit crumbly.

Press into the pan and bake for about 20 min.

Toothpick test to see if done!