Gluten-Free Chocolate Chip Cookie Bars

Why scoop out cookie dough individually when you can easily make these gluten-free chocolate chip cookie bars in a pan? They're moist, chewy, and loaded with chocolate chips and chocolate chunks!

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Why this recipe works

There’s a reason chocolate chip cookies are a classic loved by everyone. They’re so easy to make and they have the perfect balance of sweet and salty. As a bonus, these gluten-free chocolate chip cookie bars are made even easier by the fact that they’re in bar form. No individual dough forming necessary! Gluten-free chocolate chip cookie bars are also incredibly versatile. You can add a scoop of ice cream on top or even coat your bars in frosting for something a little extra!

Ingredients

Ingredient Notes

• Gluten-free flour blend – This recipe has been successfully made with both King Arthur Gluten Free Measure for Measure Flour and Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. Both of these flours already contain xanthan gum, so you do not need to include it in the recipe if you use these flours. All gluten-free flour blends are not created equal, so I cannot guarantee that this recipe will work with other flours. If you cannot find these flour blends, I recommend looking for a gluten-free flour blend that is meant to be a 1-to-1 swap with all-purpose flour.
• Chocolate chips – I like to use a mix of chocolate chips and chunks in my chocolate chip cookie bars for the ultimate chocolate texture and flavor in each bite. A mix of semi-sweet and dark chocolate is my favorite. However, you can use milk chocolate or even white chocolate in this recipe, too!
• Unsalted butter – I always use unsalted butter when I am baking so that I can choose the amount of salt that goes into my recipes. If you only have salted butter on hand, just leave out the salt that’s called for in the recipe.
• Cooking spray – If you are gluten-free, ensure that your cooking spray or oil that you use to grease your baking dish does not contain flour in it.

Step-by-Step instructions

1. Preheat the oven to 325F. Line a 9×13-inch baking dish with parchment paper and grease. In a medium bowl, whisk together the flour, xanthan gum (if using), baking soda, salt, and ground cinnamon. Set aside the dry mixture.
2. In a large bowl, mix together melted butter, brown sugar, and granulated sugar until combined and there are no lumps.
3. Add the eggs and vanilla extract into the wet mixture and mix together until fully incorporated.
4. Slowly add in dry ingredients and mix just until the dry ingredients are incorporated and no flour is visible. Do not overmix.

5. Fold the chocolate chips into the mixture until evenly distributed.
6. Pour the dough into to the prepared 9×13-inch baking pan and spread with a spatula, smoothing the dough until it is evenly distributed throughout the pan. 
7. Bake for 24-26 minutes or until the top is golden and the edges of the bars start to pull away from the pan. Do not overbake as your bars will be dry. It is always better to under bake chocolate chip cookies slightly.
8. Let your cookie bars cool before cutting into squares.

Expert Tips

• When melting butter in the microwave, be sure to cover your bowl with a paper towel and microwave in 10-second increments. This will help keep your butter from exploding and making a big mess. If you want to play it safe, you can also melt your butter in a small saucepan over low heat on your stovetop.
• You don’t necessarily have to use parchment paper to line your baking dish, but I prefer to so that I can easily remove the bars from my baking dish after baking and slice them cleanly on a cutting board. Either way, be sure to grease the baking dish liberally.
• I prefer to use a metal baking pan when baking cookie bars. They conduct heat better and cool off quickly once outside the oven. However, you can also use a glass baking pan if that’s all you have on hand, but know that the bars may bake unevenly with the edges and bottom getting brown quicker while the inside of your bars is still doughy.

Recipe FAQs

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• Gluten-Free Chocolate Chip Cookies
• Gluten-Free Monster Cookies
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Gluten-Free Chocolate Chip Cookie Bars

Why scoop out cookie dough individually when you can easily make these gluten-free chocolate chip cookie bars in a pan? They're moist, chewy, and loaded with chocolate chips and chocolate chunks!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 26 minutes minutes

Total Time: 36 minutes minutes

Servings: 12

Calories: 465kcal

Author: Megan

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Ingredients

• ▢ 2 1/2 cups gluten-free flour blend (341g)
• ▢ 1/2 tsp xanthan gum (if your blend doesn’t already contain it)
• ▢ 1 tsp baking soda (7g)
• ▢ 1 tsp salt (7g)
• ▢ 1 tsp ground cinnamon (2g)
• ▢ 3/4 cup unsalted butter (melted)
• ▢ 1 cup brown sugar (211g)
• ▢ 1/2 cup granulated sugar (113g)
• ▢ 2 eggs
• ▢ 1 tbsp pure vanilla extract
• ▢ 2 cups chocolate chunks or chips

Instructions

• Preheat oven to 325F. Line a 9×13-inch baking dish with parchment paper and grease. In a medium bowl, whisk together flour, xanthan gum (if using), baking soda, salt and ground cinnamon. Set aside.
• In a large bowl, mix together melted butter, brown sugar, and granulated sugar until combined.
• Add in the eggs and vanilla extract and mix together.
• Slowly add in dry ingredients and mix just until the dry ingredients are incorporated.
• Stir in chocolate chips.
• Add the dough to the prepared 9×13-inch baking pan and spread with a spatula, smoothing the top.
• Bake for 24-26 minutes or until the top is golden and the edges of the bars start to pull away from the pan. Do not overbake as your bars will be dry.
• Let cool before cutting into squares.

Notes

• This recipe can be made dairy-free by using dairy-free butter and dairy-free chocolate chips.
• You don’t necessarily have to use parchment paper to line your baking dish, but I prefer to so I can easily remove the bars from my baking dish after baking and slice them cleanly on a cutting board. Either way, make sure you liberally grease the baking dish.
• If you are gluten-free, ensure that the cooking spray or oil that you use to grease your baking dish does not contain flour in it.
• This recipe has been successfully made with both King Arthur Gluten-Free Measure for Measure Flour and Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. Both of these flours already contain xanthan gum, so you do not need to include it in the recipe if you use these flours. All gluten-free flour blends are not created equal, so I cannot guarantee that this recipe will work with other flours. If you cannot find these flour blends, I recommend looking for a gluten-free flour blend that is meant to be a 1-to-1 swap with all-purpose flour.
• Will this recipe work with almond flour? This recipe has not been tested with almond flour. Almond flour does not work the same as gluten-free flour blends so it cannot be used in a 1-to-1 swap in this recipe.
• What type of chocolate chips should I use? If I can, I like to use a mix of chocolate chips and chunks in this recipe for the ultimate chocolate texture and flavor in each bite. A mix of semi-sweet and dark chocolate is my favorite. However, you can use milk chocolate or even white chocolate in this recipe, too!

Nutrition

Calories: 465kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 309mg | Potassium: 201mg | Fiber: 5g | Sugar: 38g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

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This recipe was originally posted on August 27, 2011 and updated on December 29, 2021 with new photos, tips, and tricks to help you make these gluten-free chocolate chip cookie bars perfectly every time!

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…