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Gluten-Free Chocolate Chip Cookie Bars
These gluten-free chocolate chip cookie bars are the perfect combination of chewy and gooey, with just the right amount of sweetness. They’re easy to make and even easier to enjoy. Whether you’re catering to dietary restrictions or just want a delicious treat, these bars are sure to become a favorite. Share them with friends and family—they’ll never guess they’re gluten-free!
Equipment
- 9x13 inch baking pan
- Parchment paper
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 2 ¼ cups gluten-free all-purpose flour blend ensure it contains xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter melted and cooled
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups gluten-free chocolate chips
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Prepare the Dry Ingredients:
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set aside.
Mix the Wet Ingredients:
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well-combined. Add the eggs, one at a time, whisking after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Be careful not to overmix, as this can lead to denser cookie bars.
Fold in the Chocolate Chips:
- Gently fold in the gluten-free chocolate chips, ensuring they are evenly distributed throughout the dough.
Bake the Cookie Bars:
- Pour the dough into the prepared baking pan, spreading it out evenly with the spatula. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Remove the pan from the oven and place it on a cooling rack. Allow the cookie bars to cool completely in the pan before lifting them out using the parchment paper overhang. Once cooled, cut into squares and enjoy!
Notes
Tips:
- Use a Gluten-Free Flour Blend with Xanthan Gum: This helps to bind the ingredients together, giving the cookie bars the right texture.
- Let the Butter Cool: If the butter is too hot, it can affect the texture of your cookie bars, making them greasy.
- Store Properly: Keep the cookie bars in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.