Here’s a reliable gluten-free chocolate chip cookie bar recipe that yields soft, chewy bars with crisp edges.
Gluten-Free Chocolate Chip Cookie Bars
Makes: 16 bars
Prep time: 15 minutes
Bake time: 22–28 minutes
Ingredients
1 cup (225 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed brown sugar
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2½ cups (about 315 g) gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking soda
½ teaspoon salt
1½ cups (255 g) gluten-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Whisk in the eggs and vanilla.
Add the gluten-free flour, baking soda, and salt. Stir just until combined.
Fold in the chocolate chips.
Spread the dough evenly into the prepared pan. The dough will be thick.
Bake for 22–28 minutes, until the edges are golden and the center is just set.
Let cool completely in the pan before slicing into bars.
Tips
For extra chewy bars, slightly underbake them and allow them to finish setting as they cool.
If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon xanthan gum to the dry ingredients.
Sprinkle a little flaky sea salt on top before baking for a sweet-salty flavor.
Mix in chopped nuts or use dark chocolate chunks for variation.
Storage
Room temperature: up to 4 days in an airtight container.
Refrigerator: up to 1 week.
Freezer: up to 3 months; thaw at room temperature before serving.
For a dairy-free version, substitute the butter with a plant-based butter stick and verify that the chocolate chips are both gluten-free and dairy-free.
