This gluten free chocolate chip cookie recipe makes tasty, chewy bar cookies filled with sweet chocolate chips. When you’re short on time, but crave chocolate chip cookies, these gluten free cookie bars are the answer!
Every day is a great day for chocolate chip cookies! But if you’re like me, you don’t always want to scoop and bake one pan at a time. That’s where these chocolate chip cookie bars come into play.
The bars are thicker than your average cookie, but I think you’ll find the texture and flavor are equal to their scooped cookie counterpart. If you haven’t tried gluten free cookie bars, now’s the time.
Why This Recipe Works
- The combination of brown sugar and white sugar gives the bars flavor without being too sweet.
- Using melted butter speeds up the process of mixing it with the sugars.
- Vanilla extract enhances the flavor of the bars.
What are Bar Cookies?
Bar cookies are simply cookie dough pressed into a pan, baked and then cut into squares. They’re quicker and easier than making individual cookies.
What you need for Gluten Free Chocolate Chip Cookie Bars:
Which Chocolate Chips Should I Use?
You can use your favorite flavor of chocolate chips, or do like I do and combine different flavors. I like using both semisweet and milk chocolate chips together for these bars.
How to Make Chocolate Chip Cookie Bars
- In a medium mixing bowl, whisk together the dry ingredients.
- In a separate large mixing bowl, mix together the melted butter and sugars.
- Add the eggs and vanilla to the butter mixture and mix until smooth.
- Stir the dry ingredients, ½ at a time, into the wet ingredients until combined.
- Add the chocolate chips and stir until combined.
- Spread the cookie dough into the prepared pan and bake for 30 minutes.
- Cut into the bars and enjoy!
Step by Step Instructions
Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and spray with non-stick cooking spray.
In a medium mixing bowl, whisk together the gluten free flour blend, baking powder, and salt.
In a large mixing bowl, mix the melted butter and sugars together until combined.
Add the eggs and vanilla to the butter mixture and mix until smooth.
Stir half the flour mixture into the egg and butter mixture until just combined. Then add the remaining flour mixture and stir until combined. Be careful not to overmix the dough.
Add the chocolate chips to the dough and stir until just combined.
Transfer the cookie dough to the prepared pan. Using your wet fingertips, press the dough around the pan and into the corners.
Bake the cookie bars for 25-30 minutes or until the top of the bars are golden brown.
Place the baked bars on a wire rack and allow them to cool completely before cutting into squares.
Baker’s Tips
- Line the pan with parchment paper so you can lift the entire cookie bar out of the pan. Doing this makes it easier to cut the bar into squares.
- Stir the flour mixture in with a wooden spoon. This will prevent overmixing the cookie dough.
- Allow the bars to cool completely before cutting into squares. Cooled bars cut cleaner than warm cookie bars.
FAQs
There are two common mistakes that can lead to dry cookies. The first is overmixing the dough when adding the flour. The second is overbaking the cookie bars.
Store the cut bars in an airtight container on the counter for 3-4 days.
These chocolate chip cookie bars freeze really well. Wrap the bars in plastic wrap, then in foil, and freeze for up to 3 months.
These easy gluten free cookie bars, loaded with chocolate chips, are a simple treat for any day of the week. If you enjoy chocolate chip cookies, but don’t have the time to scoop them and bake one pan at a time, give these cookie bars a try. Happy Baking!
More Gluten Free Chocolate Chip Cookie Recipes
- Gluten Free Chocolate Chip Pumpkin Cookies
- No Bake Cookies with Chocolate Chips
- Gluten Free Peanut Butter Chocolate Chip Cookies
- Double Chocolate Pecan Chip Cookies
- Bob’s Monster Cookies Recipe
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This gluten free chocolate chip cookie recipe makes tasty, chewy bar cookies filled with sweet chocolate chips.
- 2 3/4 cups gluten free flour blend
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled to room temperature
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups milk chocolate chips
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Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and spray paper with non-stick cooking spray.
-
In a medium mixing bowl, whisk together the gluten free flour blend, baking powder, and salt. Set aside.
-
In a large mixing bowl, mix the melted butter and sugars together until combined.
-
Add the eggs and vanilla to the butter mixture and mix until smooth.
-
Stir half the flour mixture into the egg and butter mixture until just combined. Then add the remaining flour mixture and stir until combined. Be careful not to overmix the dough.
-
Add the chocolate chips to the dough and stir until just combined.
-
Transfer the cookie dough to the prepared pan. Using your wet fingertips, press the dough around the pan and into the corners.
-
Bake cookie bars for 25-30 minutes or until the top of the bars is golden brown.
-
Place the baked bars on a wire rack and allow to cool completely before cutting into squares.
- Line the pan with parchment paper so you can lift the entire cookie bar out of the pan. Doing this makes it easier to cut the bar into squares.
- Stir the flour mixture in with a wooden spoon. This will prevent overmixing the cookie dough.
- Allow the bars to cool completely before cutting into squares. Cooled bars cut cleaner than warm cookie bars.
Recipe adapted from King Arthur Flour.
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