chocolate chip peanut butter coconut bars

Recipe time again!! My Namaste Perfect Flour Blend is going to expire in a few months and I have a lot left..and I have plenty of coconut on hand as well as always having chocolate chips.

I found this recipe that appears to be from Nestle.  I made a few adjustments on the ingredients. The original recipe was not gluten free but it seemed fine to adapt to gluten free with the right flour.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cup packed brown sugar
  • 3/4 cup creamy or chunky peanut butter
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

I used:

  • 1 cup of Turbinado sugar.
  • about 1 1/2 cups of Enjoy Life chocolate chips. (End of a bag of mini chips and then dark chocolate morsels)
  • 4 tablespoons of half and half because I wanted a little more moisture in the dough (It was the dairy I had open. I’ll use milk next time.)
  • about 1/2-1/3 cup of Trader Joe’s roasted coconut. (I think any coconut is probably fine and shredded might work better. I used the coconut I had that wasn’t as dry either.)
  • and just to be obvious – 1 /2 cups of Namaste Perfect Flour Blend. (The cookie mix is probably good too.)

Additional notes:

  • The recipe says “Until the center sets.” I went until the edge started to brown which was a little longer than the recommended time.
  • It might work better in a 9×13 pan instead of an 8×11 pan.
  • I cut out a small chunk to taste when it was still warm. I think it’s probably better if you wait until it’s completely cool to cut/serve.