Name: Gluten-Free Chocolate Chip Cookie Bars
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: 2 1/4 cups good all-purpose gluten-free flour blend; 1/2 tsp. xanthan gum; 1 tsp. baking soda; 1 tsp. salt; 2 ounces cream cheese, room temp; 1 cup (2 sticks) unsalted butter, melted; 1 cup packed brown sugar; 1/2 cup sugar; 2 tsp. vanilla extract; 2 egg yolks; 1 1/2 cups semi-sweet chocolate chips; 1/2 cup semi-sweet mini chocolate chips; 1/4 cup additional semi-sweet chocolate chips for topping if desired

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These Gluten-Free Chocolate Chip Cookie Bars are soft, chewy, and loaded with rich chocolate chips, making them the perfect treat for anyone following a gluten-free diet.

Here’s what you’ll need to whip up your own batch of gluten-free chocolate chip cookie bars:

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Gluten-free flour (Gluten Free Mama, Mama’s All Purpose Almond Blend Flour)
Chocolate Chips
Brown Sugar
Granulated Sugar
Butter or Coconut Oil (for dairy-free options)
Eggs
Vanilla Extract
Baking Soda and Salt

Ready to bake? Let’s dive into the process!

1. Preparation: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. Dry Ingredients: In a bowl, whisk together your gluten-free flour, baking soda, and salt.
3. Wet Ingredients: In a separate bowl, cream your butter (or coconut oil) with the sugars until light and fluffy. Add the eggs and vanilla extract.
4. Combine: Mix the dry ingredients into the wet ingredients until combined. Avoid overmixing!
5. Add in Chocolate Chips: Gently fold in the chocolate chips. You can add more for extra decadence.
6. Bake: Pour the batter into the pan that has been prepared and distribute it evenly. The baking time should be around 25-30 minutes, or until the edges are golden and a toothpick comes out clean from the center.

Don’t Overmix: Overmixing can lead to tough, dense bars. Mix just until everything is combined.
Chewy Texture: To get that perfect chewy texture, use a mix of brown and white sugar, and don’t overbake.
Let Cool: As tempting as it may be, let your bars cool completely before cutting—this helps them set properly and prevents crumbling.

Easy Gluten-Free Chocolate Chip Cookie Bars

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FAQs

Can I use regular flour in this recipe if I don’t need it to be gluten-free?

Yes, you can substitute regular all-purpose flour, but the texture may vary slightly.

They’re done when the edges are golden and a toothpick comes out clean from the center.

Can I replace the sugar with a healthier alternative like honey or maple syrup?

Yes, but the texture may slightly change. It’s necessary to adjust the liquid content accordingly.

Be careful not to overbake them, and ensure you use the correct ratio of wet to dry ingredients.

They stay fresh for about 3-4 days when stored in an airtight container at room temperature.

Yield: 24 Bars

Gluten-Free Chocolate Chip Cookie Bars

These gluten-free chocolate chip cookie bars are soft, chewy, easy to make, and perfect for any sweet tooth!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

2 1/4 cups good all-purpose gluten-free flour blend
1/2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. salt
2 ounces cream cheese, room temp
1 cup (2 sticks) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
2 tsp. vanilla extract
2 egg yolks
1 1/2 cups semi-sweet chocolate chips
1/2 cup semi-sweet mini chocolate chips
1/4 cup additional semi-sweet chocolate chips for topping if desired

Instructions

In a medium bowl, whisk together the gluten-free flour, xanthan gum (unless your flour blend already contains xanthan or guar gum), bicarbonate of soda, and salt. Set aside.
In the bowl of your stand mixer, add the cream cheese, then pour the melted butter over it.
Add the brown sugar and granulated sugar, and mix on medium speed for 2 minutes (I use the paddle attachment for this).
Add the vanilla extract and egg yolks, one at a time, mixing on low to medium speed until well combined.
Next, add the flour mixture that you set aside earlier and beat on low until just combined. Stir in both sizes of chocolate chips, either on a low speed or by hand, until fully incorporated.
Spread the mixture evenly into a lightly greased 9x13-inch metal tin.
Then Bake in a preheated oven at 180°C (350°F) for 25 minutes.
Remove from the oven, sprinkle an additional ¼ cup of chocolate chips on top, and return to the oven for another 2-3 minutes.
Then take it out from the oven and place it on a cooling rack.
Let it cool completely before slicing. (Tip: to avoid scratching your tin, I recommend using a plastic knife to cut the bars.)
You can cut them into any size you prefer, from 12 large bars to 24 smaller ones. Enjoy!