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–+ servings
A tray of gluten-free chocolate chip cookie bars.
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Gluten-Free Chocolate Chip Cookie Bars

Thick, chewy gluten-free chocolate chip cookie bars made with melted butter, brown sugar, and a touch of cinnamon. All the flavor of chocolate chip cookies without scooping dough or baking in batches. Just press into a 9x13 pan, bake, and slice.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 12
Metric - US Customary

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 9x13-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.
    A glass mixing bowl with a gluten free flour blend in it with a whisk to the side.
  • 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.
    A glass mixing bowl with melted butter topped with granulated sugar and brown sugar before mixing together.
  • Add 2 (100 g) large eggs and 1 tablespoon (13 g) vanilla extract. Stir until fully incorporated.
    A glass mixing bowl with a creamed butter and sugar mixture topped with vanilla extract and two eggs.
  • Add the dry ingredients to the wet ingredients and stir until just combined and no streaks of flour remain. Do not overmix.
    A glass mixing bowl with gluten free cookie dough batter in it.
  • Stir in 2 cups (340 g) semi-sweet chocolate until evenly distributed.
    A glass mixing bowl with gluten free chocolate chip cookie bar dough in it with a pink spatula.
  • Transfer the dough to the prepared 9x13-inch pan. Use a spatula or damp hands to press it into an even layer, making sure it reaches the corners.
    A rectangle metal baking pan lined with parchment paper and filled with gluten free chocolate chip cookie bar dough before baking in the oven.
  • 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.
    A rectangle metal baking pan with baked gluten-free chocolate chip cookie bars in it.
  • Let the bars cool completely in the pan before lifting out by the parchment and cutting into 12 bars.
    A tray of gluten-free chocolate chip cookie 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 9x13-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.

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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