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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Servings: 12
Calories: 465kcal
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 9x13-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 9x13-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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