Gluten Free Chocolate Chip Cookie Bars
These gluten free cookie bars are soft, moist, and loaded with chocolate chips in every bite. A super simple yet decadent treat that's perfect for snacking or sharing!
Ingredients
- 1 ½ cups 1:1 gluten-free flour with xanthan gum
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 10 Tablespoons unsalted butter melted and cooled for 10 minutes
- 2 eggs 1 whole egg and 1 egg yolk
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line an 8- or 9-inch square pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the melted butter and both sugars until smooth. Add the whole egg, egg yolk, and vanilla, and mix on low speed until combined.
- Mix the dry ingredients into the butter and sugar mixture. Stir or mix on low speed until combined. Fold in the chocolate chips. Press the dough into the prepared pan.
- Bake for 30–34 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.
- Cool in the pan on a wire rack for 1 hour. They will sink slightly as they cool. Lift out and cut into squares.
Equipment
- 8x8 baking pan
- mixing bowl
- Large mixing bowl
Notes
- Optional: Sprinkle with sea salt and add extra chocolate chips on top.
- It is better to slightly under bake than to over bake these bars.
- An 8 inch pan will give you a thicker cookie bar (this is what I used)
Storing Leftovers
- Store covered at room temperature for up to 1 week.