Boy, is this one useful recipe. I found it during Passover when I had a ton of yolks left over, but when I realized it was gluten free and pareve it went right into regular rotation. You will love these. They are perfect.
- 3/4 cup olive oil
- 1 cup brown sugar, packed
- 1/4 cup white granulated sugar
- 5 large egg yolks
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
- 2 cups almond flour
- 1/4 cup tapioca flour or arrowroot starch/flour
- 1.5 cups chocolate chips, divided
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Preheat oven to 350°F. Grease a 9×13” baking pan with non-stick spray and line with parchment paper.
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In a large bowl, whisk together the olive oil, brown sugar and white sugar. Whisk in the egg yolks and vanilla extract. Then whisk in the baking soda, baking powder, and salt.
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Add the almond flour and tapioca flour ( or arrowroot starch) to the bowl and mix until the dough forms. Then fold in 1 1/4 cup of the chocolate chips. (The other 1/4 cup of the chocolate chips will go on top).
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Pour the dough into the pan. Use the back of a spoon or freshly washed hands to to evenly spread and flatten the dough. Sprinkle the rest of the chocolate chips on top and lightly press them into the dough.
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Bake for 20-25 minutes, until lightly golden. Check your bars at the 20 minute mark, if they are already browned but the inside needs to cook more, cover the pan with aluminum foil for the rest of the cooking time.
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Let the bars cool in the pan, on a cooling rack.
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Lift the bars out of the pan by lifting the sides of the parchment paper. Slice and sprinkle with a flakey sea salt.
