These gluten-free chocolate chip cookie bars are thick, chewy, and loaded with chocolate chips and chunks. The dough comes together quickly with melted butter, brown sugar, and a touch of cinnamon, then gets pressed into a 9×13 pan and baked until the edges are golden and the centers are still soft.
The whole thing comes together in one bowl with melted butter, so there’s no mixer needed and no waiting around for dough to chill. Just press it into a pan and bake. These are my go-to when I need to bring something to a potluck, pack treats for a bake sale, or just want cookies without standing at the oven baking sheet after sheet. They’re great on their own, but a warm square with a scoop of vanilla ice cream on top is hard to walk away from.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) and King Arthur Measure for Measure Gluten-Free Flour. Both contain xanthan gum.
- Unsalted Butter – Use unsalted butter, melted. This isn’t a creamed dough, so the butter doesn’t need to be at room temperature. Melted butter gives the bars a denser, chewier texture.
- Sugar – Brown sugar does most of the heavy lifting here and gives the bars their chew and moisture. Granulated sugar adds a little crispness to the top.
- Cinnamon – Just one teaspoon, but it makes a difference. It rounds out the brown sugar and deepens the chocolate flavor without tasting like a snickerdoodle.
- Chocolate – I use a mix of semi-sweet chocolate chips and chocolate chunks. The chips hold their shape and the chunks melt into gooey pockets. You can use all chips if that’s what you have.
- Cooking Spray – Check the label before you spray your pan. Some baking sprays like Pam Baking contain flour, which is not gluten-free. Use a regular cooking spray or grease the pan with butter instead.
Don’t Overbake These Bars
Cookie bars firm up a lot as they cool, so pull them when the top is golden and the edges are just starting to pull away from the pan. The center should still look slightly underdone. If they look fully baked in the oven, they’ll be dry and crumbly once they cool. Start checking at 24 minutes.
Expert Tips
Recipe FAQs
I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) and King Arthur Measure for Measure Gluten-Free Flour. Both contain xanthan gum, so no need to add extra. If your blend doesn’t include xanthan gum, add 1/2 teaspoon. I can’t guarantee results with other blends since gluten-free flours vary a lot.
You don’t have to, but it makes removing the bars and slicing them much easier. If you skip the parchment, make sure you grease the pan well with butter or a gluten-free cooking spray.
I haven’t tested it as scooped cookies, so I can’t guarantee the bake time or texture. This dough is designed to be pressed into a 9×13 pan. If you want individual chocolate chip cookies, try my gluten-free chocolate chip cookies instead.
Storage Instructions
Room Temperature: Store cookie bars in an airtight container at room temperature for up to 5 days. They’ll stay chewy for the first 2 to 3 days. After that, 10 seconds in the microwave warms them back up.
Freezer: Cool the bars completely, then wrap individual bars tightly in plastic wrap and place in a freezer bag for up to 3 months. Defrost at room temperature or warm in a 200°F oven for 3 to 4 minutes.
Serving Suggestions
These are great on their own, but a warm bar with a scoop of vanilla ice cream is probably my favorite way to eat them. My chocolate peanut butter ice cream or coffee chocolate chip ice cream both work really well here too. If you’re putting together a dessert spread for a party or game day, cut them into smaller squares and set them out alongside my gluten-free brownies, gluten-free s’mores bars, or gluten-free blondies. You can also top them with my peanut butter frosting or brown butter cream cheese frosting if you want something a little more dressed up.
Gluten-Free Chocolate Chip Cookie Bars
Ingredients
- 2½ cups (350 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (170 g) unsalted butter - melted
- 1 cup (200 g) brown sugar - packed
- ½ cup (100 g) granulated sugar
- 2 (100 g) large eggs - at room temperature
- 1 tablespoon (13 g) vanilla extract
- 2 cups (340 g) semi-sweet chocolate - a mix of semi-sweet chips and chunks
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Instructions
- Preheat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Grease with butter or gluten-free cooking spray.
- In a medium bowl, whisk together 2½ cups (350 g) gluten-free flour blend, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, stir together melted ¾ cup (170 g) unsalted butter, 1 cup (200 g) brown sugar, and ½ cup (100 g) granulated sugar until combined and no lumps remain.
- Add 2 (100 g) large eggs and 1 tablespoon (13 g) vanilla extract. Stir until fully incorporated.
- Add the dry ingredients to the wet ingredients and stir until just combined and no streaks of flour remain. Do not overmix.
- Stir in 2 cups (340 g) semi-sweet chocolate until evenly distributed.
- Transfer the dough to the prepared 9×13-inch pan. Use a spatula or damp hands to press it into an even layer, making sure it reaches the corners.
- Bake at 325°F for 24 to 26 minutes, until the top is golden and the edges start to pull away from the pan. The center will look slightly underdone but will firm up as it cools.
- Let the bars cool completely in the pan before lifting out by the parchment and cutting into 12 bars.
Notes
- Flour: Tested with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag) and King Arthur Measure for Measure Gluten-Free Flour. Both contain xanthan gum.
- Chocolate: I use a mix of semi-sweet chocolate chips and chocolate chunks. All chips works fine if that’s what you have.
- Pan: Use a metal 9×13-inch baking pan for the most even bake. Glass works but the edges and bottom may brown faster while the center stays underdone.
- Storage: Store in an airtight container at room temperature for up to 5 days. To freeze, cool completely, wrap individual bars in plastic wrap, and store in a freezer bag for up to 3 months. Defrost at room temperature or warm in a 200°F oven for 3 to 4 minutes.
I’m with you Meg. Love the dough. Hope you’re doing some baking for the coming weekend.