Dessert: Gluten-Free Chocolate Chip Cookie Layer Bars

Here's a gluten-free version of these favorite bars, and made with only 5 ingredients!

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Gluten-Free Chocolate Chip Cookie Layer Bars

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (12 oz) white vanilla baking chips (2 cups)
1 cup flaked coconut
1 cup chopped walnuts

Instructions

Heat oven to 350 °F. Spoon cookie dough in greased or sprayed 13x9-inch pan; press evenly in bottom of pan.
Bake 15 minutes. Drizzle condensed milk evenly over partially baked crust. Sprinkle with remaining ingredients.
Bake 25 to 30 minutes longer or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.

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