Gluten-Free Chocolate Chip Cookie Bars

Name: Gluten-Free Chocolate Chip Cookie Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 Servings
Ingredients: 1 stick; 1 tsp pure vanilla extract; ½ cup brown sugar**; 1 large egg; 1 cup gluten-free flour; ¼ tsp ground cinnamon; ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp sea salt; 1 cup chocolate chips***

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 Servings
Calories
240 kcal
Course
Dessert
Cuisine
American

Gluten-Free Chocolate Chip Cookie Bars

Tyler Espinosa

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Rich, buttery, chewy, delicious gluten-free chocolate chip cookie bars are fun for any occasion!

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Ingredients

Servings

1 stick ½ cup unsalted butter, cold*
1 tsp pure vanilla extract
½ cup brown sugar**
1 large egg
1 cup gluten-free flour
¼ tsp ground cinnamon optional
½ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
1 cup chocolate chips***

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Instructions

Preheat the oven to 350 degrees F and line a 9” x 3” loaf pan or a 8” x 8” cake pan or baking dish with parchment paper (I use a loaf pan for a thick bar).
Add the butter, sugar, and pure vanilla extract to a stand mixer fitted with the paddle attachment and beat on medium speed until completely combined. Scrape the sides of the bowl, add the egg, and beat until well-combined (wet ingredients). If you don't have a stand mixer, you can also use a large mixing bowl and an electric hand mixer.
Add the gluten-free flour, baking powder, baking soda, ground cinnamon, and sea salt (the dry ingredients) to the mixer and beat until a thick dough forms. Beat in the chocolate chips until they are well-distributed throughout the dough.
Transfer the cookie dough to the parchment-lined pan and spread it into an even layer.
Bake on the center rack of the preheated oven for 30 to 35 minutes if using a loaf pan or 25 to 30 minutes if using an 8” x 8” pan, or until the edges are golden brown.
You can adjust the baking time based on the level of doneness you like in cookies. For crispier edges, bake closer to 30 or 35 minutes, but for gooey fudgy cookies, bake closer to 20 to 25.
Allow the cookie bars to cool for at least 30 minutes before slicing and serving.

Notes

*Use chilled butter (not softened) so that you don’t have to chill the dough in the refrigerator prior to baking the bars. You can replace the butter with ghee or coconut oil. If you use softened butter, refrigerate the dough for 30 minutes before baking.
**or granulated cane sugar, coconut sugar, maple sugar, or sugar-free sweetener
***Use semi-sweet chocolate chips, dark chocolate chips, peanut butter chips, butterscotch chips, white chocolate chips, sugar-free chocolate chips, etc.
Store any leftover chewy cookie bars in an airtight container on the counter for up to 3 days. Past that, move the cookies to the refrigerator or store them in a ziplock bag in the freezer.