Gluten Free Dairy Free Chocolate Chip Cookie Bars
Indulge in the ultimate sweet treat with these Gluten Free Dairy Free Chocolate Chip Cookie Bars, a perfect dessert for those with dietary restrictions or anyone seeking a healthier twist on a classic favorite. Made with a rich combination of melted coconut oil, coconut sugar, and pure maple syrup, these bars boast a perfectly soft and chewy texture with just the right amount of sweetness. Packed with dairy-free chocolate chips and free from gluten, they’re easy to make in just 40 minutes from start to finish. Baked to golden perfection, these cookie bars are ideal for satisfying your chocolate cravings while staying allergy-friendly. Perfect for snack time, parties, or meal prep, they even store well for up to a week—if they last that long!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.75 cup Coconut sugar
- 0.25 cup Pure maple syrup
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it with coconut oil to prevent sticking.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil, coconut sugar, and maple syrup. Whisk until smooth.
Add the eggs and vanilla extract to the wet mixture and mix well until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick, even dough forms.
Fold in the dairy-free chocolate chips, reserving a small handful to sprinkle on top for decoration if desired.
Transfer the dough to the prepared baking pan and press it evenly into the pan using a spatula or your hands.
Sprinkle the reserved chocolate chips over the top of the dough for a polished look.
Bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove the pan from the oven and allow the cookie bars to cool completely in the pan before cutting into squares or bars.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 161.7 g | 808% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 623.7 g | 227% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 359.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 121 mg | 9% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 1482 mg | 32% | |
*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.
