Gluten-Free Chocolate Chip Cookie Bars
These Gluten-Free Chocolate Chip Cookie Bars are the perfect treat for any occasion. With a chewy texture and rich chocolate flavor, they’re sure to become a family favorite. Easy to make and delicious to eat!
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour blend with xanthan gum, like King Arthur or Bob's Red Mill 1-to-1
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- Additional chocolate chips for topping optional
Instructions
Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with butter or cooking spray.
Make the Cookie Bar Dough:
- In a large mixing bowl, cream the softened butter with both sugars using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
- In a separate medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- With mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix - stop as soon as no flour streaks remain.
- Fold in the chocolate chips using a rubber spatula until evenly distributed throughout the dough.
Bake the Cookie Bars:
- Press the dough evenly into the prepared baking pan using your hands or a spatula. The dough will be thick and slightly sticky.
- If desired, sprinkle additional chocolate chips on top and gently press them into the surface.
- Bake for 22-25 minutes, or until the edges are set and lightly golden brown. The center should still look slightly underbaked for chewy bars.
- Remove from oven and let cool completely in the pan, about 1-2 hours.
Finish and Serve:
- Once completely cool, lift the bars out using the parchment paper overhang.
- Cut into 16 squares using a sharp knife. For clean cuts, wipe the knife between cuts.
- Serve at room temperature.
Tried this recipe?Let us know how it was!