There is just something wonderful about chocolate chip cookies. But with gluten free baking, it can often be difficult to replicate that taste we loved from when we could eat gluten. These Gluten Free Chocolate Chip Cookie Bars are so good, they will disappear the moment you set them down to serve your guests. They are light & fluffy, perfectly chocolatey, and come together very quickly.
One of the tips I have with this recipe is that you should make it in a stoneware pan. I have an old pampered chef 9×9 stoneware pan(I don’t even think they make this pan anymore) that doesn’t have a ceramic coating. That is what I make this recipe in. Using a stoneware pan is going to give you a very even heat. That is important with gluten free baking.
The next tip is that that you bake this at a lower temperature. Gluten free flours absorb liquid at a slower rate than “normal” flour. When we lower the oven temperature and also bake in a pan that gives even cooking, it will allow our baked goods to retain their shape better and achieve a good texture.
Last tip, the chocolate you choose matters. Using good quality chocolate is going to give you added flavor. Most gluten free flours aren’t as flavorful as “regular” flour, so we need to use all our other options to achieve a good flavor.
The flour blend I used for this recipe is my gluten free/dairy free all purpose flour. This may seem a little funny then when you see this recipe uses butter. My child that struggles with dairy can do butter right now. But you could substitute a good dairy free butter, and this recipe should work perfectly. You can also substitute Guittard’s semi-chocolate dairy free chocolate chips instead of the milk chocolate ones.
Gluten Free Chocolate Chip Cookie Bars
Equipment
- 1 large mixing bowl
- hand mixer with beater attachment
- spatula
- measuring cups, spoons,
- 9×9 square stoneware pan this type of pan is highly recommended for this recipe
Ingredients
- 2 C Emma's gluten free/dairy free all purpose flour blend
- 1 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp sea salt
- 1/2 C butter, unsalted, softened
- 1 tsp coconut oil, refined
- 1/2 C granulated sugar
- 1/4 C dark brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 11 oz bag of Guittard milk chocolate chips
Instructions
- Preheat oven to 325 degrees. Lightly grease stoneware pan with butter.
- In a medium bowl, mix all purpose gluten free blend, baking soda, xanthan gum, and sea salt. Set aside
- In a large glass bowl, cream softened butter, coconut oil, granulated sugar, and dark brown sugar until well combined.
- Add egg and vanilla and mix.
- Add dry ingredients and mix.
- Add chocolate chips and mix.
- Spread batter into prepared stoneware dish. Bake at 325 degrees for 30 minutes or until cookie bars are set and top is golden brown.
- Let cool for 1 hour before cutting into the bars.
Notes
These gluten free chocolate chip cookie bars are loved by those who can eat gluten too. They are also fun to eat with ice cream! You do still need to wait until they are cooled to cut them up, but then warm up your bar in the microwave and add a scoop of vanilla ice cream. Oh so GOOD!
Happy baking!
Emma
