Why this recipe works
There’s a reason chocolate chip cookies are a classic loved by everyone. They’re so easy to make and 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 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 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!
- 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.
- 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.
- In a large bowl, mix together melted butter, brown sugar, and granulated sugar until combined and there are no lumps.
- Add the eggs and vanilla extract into the wet mixture and mix together until fully incorporated.
- Slowly add in dry ingredients and mix just until the dry ingredients are incorporated and no flour is visible. Do not overmix.
- Fold the chocolate chips into the mixture until evenly distributed.
- 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.
- 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.
- Let your cookie bars cool before cutting into squares.
- 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 on your stovetop in a small sauce pan over a low heat.
- 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.
- I prefer to use a metal baking pan when baking cookie bars. They conduct heat better and cool off quicker 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 are still doughy.
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, make sure you grease the baking dish liberally.
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.
Yes! This recipe can easily be made dairy-free by using dairy-free butter and dairy-free chocolate chips.
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Cabbage Roll Soup
- 1 tbsp olive oil (or avocado oil)
- 2 lbs ground beef
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 cups yellow onion (diced (about 1 medium onion))
- 1 cup carrots (sliced)
- 2 cloves garlic (minced)
- 1 lb green cabbage (chopped (about 1 medium head of cabbage))
- 30 oz diced tomatoes
- 8 oz tomato sauce
- 6 cups chicken or beef broth (gluten-free if need be)
- 1 cup uncooked white rice
- 1 tbsp worcestershire sauce (gluten-free if need be)
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp dried oregano
- 1/2 cup fresh parsley (chopped)
- Heat olive oil in a stock pot over medium heat. Add the ground beef and season with salt and pepper.
- Cook beef until the beef is browned, about 5 minutes, making sure to break up the meat with a spatula while it cooks.
- Add the onions and stir to combine. Cook for 3-4 minutes.
- Add the minced garlic and carrots and cook an additional 2-3 minutes, stirring frequently to ensure the garlic does not burn.
- Stir in chopped cabbage and cook a few minutes until it softens.
- Mix in diced tomatoes, tomato sauce, chicken broth, uncooked white rice, worcestershire sauce, lemon juice, brown sugar, paprika, and oregano. Stir to combine.
- Bring to a boil. Then let simmer and cover with a lid.
- Cook for 30 minutes, or until the rice is tender.
- Top with fresh parsley before serving.
- If you use brown rice, you will need to increase the simmer time to about 50-60 minutes, until the rice is tender.
- I’ve used red cabbage in place of the green cabbage before with great results.
- You can use chicken broth or beef broth in this recipe. Many store-bought broths contain gluten, so be sure to check the ingredients and packaging to ensure it is gluten-free if need be.