Gluten-Free Chocolate Chip Cookie Bars
Indulge in the soft, chewy comfort of these Gluten-Free Chocolate Chip Cookie Bars—perfectly golden and packed with rich, melty chocolate in every bite! Designed to satisfy sweet cravings while keeping gluten-sensitive eaters in mind, this easy recipe swaps traditional flour for gluten-free all-purpose flour, ensuring everyone can enjoy the classic treat. Made with just 15 minutes of prep time and a short bake, these cookie bars strike the ideal balance between crisp edges and a tender, gooey center. Perfect for sharing (but hard to resist keeping all to yourself), they’re the ultimate dessert or snack for potlucks, picnics, or a cozy night in. Pair with a cool glass of milk or your favorite dairy-free alternative, and you’ve got an irresistible treat that’s as simple to make as it is delicious!
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Recipe Information
Ingredients
- 0.75 cups Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Gluten-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal of the bars.
In a large microwave-safe bowl, melt the unsalted butter in the microwave until just melted, about 30-45 seconds.
Add the brown sugar and granulated sugar to the melted butter, and stir until well combined and smooth.
Mix in the vanilla extract and then the eggs, one at a time, stirring until fully incorporated.
In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until there is no visible flour and the mixture is smooth.
Fold in the gluten-free chocolate chips until evenly distributed throughout the dough.
Spread the cookie dough evenly into the prepared baking pan.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with only a few crumbs.
Remove the pan from the oven and let the bars cool in the pan for about 10 minutes.
Using the parchment paper overhang, carefully lift the cookie bars out of the pan and transfer them to a wire rack to cool completely.
Once cooled, cut the cookie bars into 16 squares. Serve and enjoy!
Nutrition Facts
Calories |
5050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 763.9 g | 278% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 435.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 546 mg | 42% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
