Gluten Free Chocolate Chip Cookie Bars
These thick chocolate chip cookies bars are made with a gluten free flour blend, high quality chocolate chips, and baked in a square stoneware dish to achieve that perfect chocolate chip cookie flavor and texture.
Equipment
- 1 large mixing bowl
- hand mixer with beater attachment
- spatula
- measuring cups, spoons,
- 9x9 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
If you use a different flour blend, I cannot guarantee that your results will be the same. Every gluten free flour blend is very different. Some flour blends don't brown well either, so checking when it is done will also be based on different things.
If your flour blend has xanthan gum in it, do not add more. I don't like blends with xanthan gum in them as they often have too much for cookies in my opinion.
For dairy free, substitute a dairy free butter and use Guittard semi-chocolate dairy free chocolate chips.