I am so excited to share with you my favorite gluten-free cookie bars recipe! This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a delicious dessert to serve at a party or a sweet treat to enjoy with your family on a Tuesday night, these gluten-free cookie bars are the perfect choice. I love that they’re made with simple ingredients that are easy to find at most grocery stores, and they’re also incredibly versatile.
You can make them in advance and store them in an airtight container for up to 5 days, making them a great option for busy families or events. The best part? They’re completely free from gluten, making them safe for anyone with gluten intolerance or sensitivity to enjoy. My kids love helping me mix together the dough, and the smell of fresh-baked cookies wafting from the oven is always a welcome treat.
We’ve even taken these cookie bars on the go, wrapping them individually in plastic wrap or aluminum foil for a quick snack on-the-run. My kids can’t get enough of them, and neither can I! I’ve experimented with various flavor combinations over the years, but the classic chocolate chip version remains my favorite. The combination of chewy cookie dough and gooey chocolate chips is absolute perfection.
I’ve served these cookie bars at birthday parties, holiday gatherings, and even just as an after-school snack for my kiddos. They’re always a hit! The recipe itself is straightforward and easy to follow, even for beginners. Simply mix together your ingredients, press the dough into a greased baking dish, and bake until golden brown.
It’s that simple! My family loves when I make these cookie bars because they know exactly what to expect – a warm, gooey treat that’s full of flavor and fun to eat. We often have leftover cookie bars on hand for snacking throughout the week, and I love that they keep well in an airtight container for up to 5 days.
Gluten Free Cookie Bars
4.5 from 524 votes
These gluten free cookie bars are soft, chewy, and packed with chocolate chips. Made with a blend of gluten free flours, they are a simple and satisfying dessert for any occasion.
1/2 teaspoon xanthan gum (omit if your blend includes it)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
👨🍳Directions
1Preheat your oven to 350°F (175°C).
2Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
3In a medium bowl, whisk together the gluten free flour blend, xanthan gum (if using), baking soda, and salt.
4Set this dry mixture aside.
5In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
6Add the egg and vanilla extract, then beat until well combined.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
8Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
9Transfer the dough to the prepared pan and press it evenly into the bottom using a spatula or your hands.
10Bake for 22 to 25 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
11Allow the bars to cool completely in the pan on a wire rack, about 30 minutes.
12Use the parchment overhang to lift the bars out, then cut into 16 squares before serving.
For best results, use a high quality gluten free flour blend that contains rice flour, tapioca starch, and potato starch. Let the bars cool completely before cutting to ensure clean slices.
Watch Video Of How Gluten Free Cookie Bars Works
These gluten-free cookie bars are truly one of my favorite recipes because they’re so versatile and easy to make. Whether you’re looking for a quick dessert solution or just need something sweet to satisfy your cravings, these cookie bars fit the bill perfectly every time.
My family loves helping me mix together the dough and baking off fresh batches – it’s become one of our favorite activities together! And because they keep so well in an airtight container for up to 5 days (or longer when frozen), it’s easy to whip up a batch whenever we need it.
❓ Frequently Asked Questions About Gluten Free Cookie Bars
Q: What type of flour should I use in this recipe?
A: For this recipe, you’ll want to use a gluten-free all-purpose flour blend that contains a mix of rice flour, potato starch, and tapioca flour. You can find these blends at most health food stores or online.
Q: Can I use regular sugar instead of coconut sugar?
A: Yes, you can use regular sugar in place of coconut sugar if you prefer. However, keep in mind that coconut sugar adds a slightly caramel-like flavor to the cookie bars that many people love.
Q: How do I store leftover cookie bars?
A: Leftover cookie bars can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months. When thawing frozen cookie bars, allow them to come to room temperature before serving.
Q: Can I make these cookie bars dairy-free?
A: Yes, you can easily make these cookie bars dairy-free by substituting the milk with almond milk or another non-dairy milk alternative.
Q: How do I know when the cookie bars are done baking?
A: The cookie bars are done baking when they’re lightly golden brown around the edges and firm to the touch in the center.
Q: Can I customize this recipe with different mix-ins?
A: Absolutely! Feel free to add your favorite nuts (walnuts or pecans work particularly well), chocolate chips (dark or semi-sweet), dried cranberries (for a fruity twist), or even candy pieces (like M&M’s) to create your own unique flavor combination.
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