Serves: 5
Total Calories: 738
Yield: 16 Bars

1 1/4 cups barley flour
1 1/4 cups oat flour
1 1/2 teaspoons double acting baking powder
1/4 teaspoon salt
3/4 cup vegetable shortening
1 1/2 cups light agave nectar
1 tablespoon vanilla extract
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp rice milk
1 1/2 cups dairy free soy free milk chocolate chips (1 10 ounce bag)

Preheat oven to 350 degrees. Whisk together flours, baking powder, and salt. Set aside. Cream vegetable shortening using an electric mixer set on medium for about 2 minutes. Add agave nectar and beat until light and a little fluffy. Add vanilla extract and egg replacer. Mix. Add flour mixture, and beat on low speed until combined. Fold in chocolate chips. Grease a 9 x 9-inch baking pan and sprinkle with a little flour, tapping out any extra.Turn dough into pan, and smooth out with the back of a spoon or spatula. Bake about 35 minutes in center of oven, rotating pan once about halfway through until lightly golden. Remove from oven and let cool in pan on wire rack about 15 minutes. Cut into 16 squares. Let cool. Store in an airtight container in the fridge.

Nutritional Facts:

Serves: 5
Total Calories: 738
Calories from Fat: 467

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Old-Fashioned Oatmeal Cookies
Rolled Maple Sugar Cookies
Chocolate Chip Cookie Bars
Raspberry Streusel Bars