Gluten-Free Chocolate Chip Cookie Bars

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Soft, chewy, and packed with melty chocolate chips, these gluten-free cookie bars are the perfect treat for anyone craving a classic dessert without the gluten. They come together quickly in one bowl and bake into thick, golden bars with crisp edges and gooey centers — perfect for sharing or freezing for later!

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted

  • 1 cup light brown sugar, packed

  • 1 large egg

  • 2 tsp vanilla extract

  • 1 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup semi-sweet chocolate chips

  • Optional: 1/2 cup chopped walnuts or pecans

  • Instructions:

    1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.

    2. Mix wet ingredients: In a large bowl, whisk melted butter and brown sugar together until smooth. Add egg and vanilla, whisk until combined.

    3. Add dry ingredients: Stir in the gluten-free flour, baking soda, and salt until just combined. The dough will be thick.

    4. Fold in chocolate chips (and nuts if using).

    5. Spread dough evenly into the prepared baking pan. Smooth the top with a spatula.

    6. Bake for 22–26 minutes, or until the top is golden brown and a toothpick inserted comes out with just a few moist crumbs.

    7. Cool completely in the pan before slicing into bars.

      Tips:

      • Use a high-quality gluten-free flour blend that includes xanthan gum.

      • For gooey bars, bake for the lower time; for firmer bars, go closer to 26 minutes.

      • Store in an airtight container for up to 4 days or freeze for up to 2 months.

      Let me know if you want a dairy-free version too!

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