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!
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.
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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 For This Recipe:
- 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.
Recommended Ingredients:
- 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.
More gluten-free cookies you’ll love:
Chocolate Chip Cookies
No-Bake Cookies
Lemon Crinkle Cookies
Molasses Cookies
Sugar Cut-Out Cookies
Gluten-Free Chocolate Chip Cookie Bars
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
These delightful gluten-free and dairy-free cookie bars are easy to make, and everyone loves them.
Ingredients
Scale
- 2 ¼ cups gluten-free flour mix*
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dairy-free butter, softened*
- ¾ cup brown sugar
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 ½ cups chocolate chips, gluten-free & dairy-free*
Instructions
- Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a medium bowl whisk together the gluten-free flour, baking soda, and salt. Set aside.
- Using a stand mixer or hand mixer and a large bowl mix the buttery spread and both sugars together until creamy. Add eggs and vanilla and mix thoroughly.
- Add half the flour mixture to the batter and combine then mix in the rest of the flour until it’s all 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 22-24 minutes. Place the baking pan on a wire rack to cool for 5 minutes before cutting into squares.
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.
Keywords: gluten-free cookie bars, gluten-free desserts, gluten-free chocolate chip bars, gluten-free dairy-free
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