Gluten Free Cookie Bars Recipe
Topic: Gluten Free Cookie Bars Recipe
Gluten Free Cookie Bars Recipe
These gluten-free chocolate chip cookie bars are perfect for bake sales, after-school treats, and potlucks and will be a success with all chocolate fans! They’re easier to create and take less time than cookies.
Because so many of you have tried and enjoyed my gluten-free chewy chocolate chip cookie recipe, I decided to share a couple of variations this year. The gluten-free chocolate chip cookie bars are first!
These delicious gluten-free chocolate chip cookie bars must be made. I changed a few things when I made these bars instead of cookies. I don’t know about you, but I’ve tasted a few surprisingly dry cookie bars. I didn’t want that to happen here, so I upped the butter to make sure these bars weren’t dry. It was a wise choice!
Second, I used chocolate chunks of two different sizes. I wanted to make sure that every bite contained a smidgeon of chocolate! I used both standard and tiny semi-sweet morsels in this recipe.
You may also use some milk chocolate and dark chocolate to make it more interesting. However, you should indeed include some mini ones. They assist in ensuring that you don’t receive a single non-chocolate bite!
Ingredients for these gluten-free chocolate chip bars are as follows:
Gluten-Free Mama’s Almond Blend and Cup4Cup flour were successfully tested. Other types of flour, not just rice flour, should work OK in these. There is no grittiness in the two I recommended. I can’t promise that with your preferred blend, but give it a shot!
Cream cheese is an essential component in this dish. Don’t forget to do it!
The butter is the same way. Butter, mmm.
Guittard semi-sweet chocolate baking chips are my favourite chocolate chips because they are easy to find in most supermarket stores. They’re made in a facility that’s gluten-free and peanut-free. Enjoy Life semi-sweet chocolates, available in small chips or gigantic chunks, are gluten-free and free of the top eight allergens.
For that shiny, somewhat melted look you see in the photographs above, I like to put a few extra chips on them for baking for the last two minutes. Set aside some of the chocolate chips in the recipe if you want to do that as well.
If you ship these to someone, I will skip the chocolate chips on top so they don’t become too messy.
After they have cooled in the pan, slice them up. To cut these, I recommend using a plastic knife. I recently purchased this one, and it is fantastic! This prevents your pan from scratching, and it slices through the bars so cleanly that it doesn’t become gunked up.
You can make them as big or as small as you want. I usually slice them according to how many people will be eating them at whatever occasion I’m taking them to.
These would be a great treat to send to a gathering or mail to a friend. If you make them, please let me know what flour you use!
If you make them and enjoy them, please return to the recipe card and give it a 5-star review! Please feel free to leave suggestions or share any successful substitutions you’ve made in the comments section.
Gluten Free Cookie Bars Recipe
PrintGluten Free Cookie Bars Recipe
All of the delicious flavour of my chewy gluten-free chocolate chip cookies, but in a much easier and faster bar cookie style!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Category: Sweets
- Cuisine: American
Ingredients
- 2 1/4 cup (282 grammes) gluten-free all-purpose flour blend
- xanthan gum, 1/2 teaspoon
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 oz. room temperature cream cheese
- 1 cup unsalted butter, melted (2 sticks)
- 1 cup brown sugar, packed
- 1 pound of sugar
- vanilla extract, 2 tsp
- 2 beaten egg yolks (room temp)
- 1 1/2 cup chocolate chips (semi-sweet)
- 1/2 cup miniature chocolate chips, semi-sweet
- If desired, 1/4 cup more semi-sweet chocolate chips can be used to garnish.
Instructions
- Whisk together gluten-free flour, xanthan gum (unless flour blend already contains xanthan or guar gum), baking soda, and salt in a medium mixing bowl. Remove from the equation.
- Place the cream cheese in the stand mixer bowl, then pour the melted butter over it. Mix on medium speed for 2 minutes with the brown sugar and sugar. (I use my mixer’s paddle attachment.)
- Mix in the vanilla essence and the egg yolks (one at a time) on low-medium speed until thoroughly combined.
- Beat on low speed until barely incorporated, then add the flour mixture you set out earlier.
- Mix both quantities of chocolate chips on low or by hand until thoroughly combined.
- Spread into a 9×13 metal pan that has been gently oiled. Preheat the oven to 350°F and bake for 25 minutes. Remove from the oven, top with an additional 1/4 cup of chocolate chips, and bake for another 2-3 minutes.
- Remove the pan from the oven and set it on a cooling rack. Allow cooling completely before cutting. (I like to cut the bars using a plastic knife to keep my pan from becoming scratched.)
- Of course, you may cut these into any size you choose, from 12 large bars to 24 smaller bars. Enjoy!
Notes
Leave it out if your gluten-free flour blend already contains xanthan or guar gum.
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