Gluten-Free Chocolate Chip Cookie Bars (Dairy-Free)

Bake the perfect gluten-free chocolate chip cookie bars with this easy recipe. They are soft, chewy, and packed full of chocolatey goodness. These delightful gluten-free and dairy-free treats are easy to make, and everyone loves them!

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Whether you’re hosting a special celebration or want something sweet to munch on, these gluten-free cookie bars will hit the spot. This recipe starts with my delicious chocolate chip cookie recipe, and then you spread the dough into a jelly roll pan or half-sheet pan to bake.

Instructions

• Preheat oven to 350°. Grease a jelly roll pan or half-sheet pan with oil, or line it with parchment paper and spray it, too.
• Whisk together the gluten-free flour, baking soda, and salt in a medium bowl. Set aside.
• Using a stand mixer or hand mixer and a large bowl, mix the dairy-free butter and both sugars together until creamy. Add eggs and vanilla and mix thoroughly.

• Add the flour mixture to the batter and mix until all is completely combined. Pour the chocolate chips into the batter and mix until spread evenly throughout.
• Spoon batter out evenly across the baking pan and then press the cookie dough evenly across the pan. An easy way to do that is to wear oil-sprayed plastic gloves or plastic baggies on your hands and spread the cookie dough out evenly in the pan.
• Bake for 20-24 minutes until lightly golden brown. Place the baking pan on a wire rack to cool for 5 minutes before cutting into squares.

Tools used:

• Amazon Affiliate Links (My Kitchen Essentials)
• Hand Mixer or Stand Mixer – I use a stand mixer or hand mixer when making cookies. It’s so much easier than mixing by hand.
• Jelly Roll Pan or Half-Sheet Pan – I prefer using a jelly roll pan for slightly thicker bars.
• Wire Rack
• Plastic gloves – Wearing oil-sprayed plastic gloves makes it easy to spread the cookie dough out evenly in the pan.
• Oil Sprayer – I like using avocado oil in this sprayer to grease the baking pan and the plastic gloves.

Ingredients notes:

• Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
• Dairy-Free Butter: Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance. Sit it out on the countertop for about 10 minutes to soften at room temperature.
• Chocolate Chips: Nestle Toll House Allergen Free Semi-Sweet Chocolate Morsels, Trader Joe’s, or if you prefer mini chips, try Enjoy Life Baking Chocolate Semi-Sweet Mini Chocolate Chips.