Gluten-Free Chocolate Chip Cookie Bars (Dairy-Free)

Laden with chocolate chips and chopped chocolate, these easy gluten-free chocolate chip cookie bars are a decadent treat for all chocolate lovers. Just like chocolate chip cookies, but no rolling of dough required! Dairy-free too.

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Amazing Chocolate Chip Cookie Bars

I’m not sure about you, but every once in a while I get the sudden craving for a chocolate chip cookie… 🍪

You know, the kind laden with chocolate that’s so rich and deliciously decadent that all you need is a cup of hot black tea to go with it.

But, the problem (or rather, slight inconvenience) that comes with making cookies is that you usually have to roll the cookie dough into balls (which means oily hands!!), or scoop the dough onto the cookie sheet before baking (which takes a little more time).

This is where cookie bars come in – a magical invention that lets you indulge in cookies without the inconvenience (*yay!*).

All we need to do is prepare the dough, then transfer the dough into the baking pan and bake! Then once baked and cooled, slice and eat these chewy chocolate chip cookie bars. How amazing is that?

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for these gf choc chip cookie bars are easily accessible at the local grocery store (nothing fancy required!).
• Very Easy to Make: All you need to do is mix the dry ingredients with the wet ingredients before distributing the chocolate chips and chopped chocolate evenly in the dough. Then transfer the dough to a baking pan, bake, cool and slice into bar cookies!
• Totally Gluten-Free & Dairy-Free: The best part is that these chocolate chip bars are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free chocolate chip cookie bars recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You can also use softened refined coconut oil if you prefer. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. (Make sure the butter is softened to room temperature before starting. This will make the beating process easier and ensure a smooth and creamy mixture).
• Sugar: I used a mixture of both white sugar and brown sugar. Alternatively, you may also use cane sugar in place of white sugar, or light brown sugar or coconut sugar in place of the brown sugar. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar.
• Eggs: Eggs are necessary to bind the ingredients together as well as create the chewy texture. I personally have not tried making this recipe without eggs, but if you are allergic to eggs, or would simply like to keep these cookie bars egg-free, you may try using acquafaba or an egg-replacer.
• Baking Powder: Baking powder is the only leavening agent used in this gf cookie bar recipe, and help the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
• Chocolate Chips: I used dairy-free chocolate chips to keep this recipe gluten-free, but if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.
• Chocolate: I used dairy-free chocolate to keep this recipe gluten-free, but if you are not lactose-intolerant, go ahead and use regular chocolate instead.

How to Make Gluten-Free Choc Chip Cookie Bars (Step by Step):

1. Preheat and Line

Preheat your oven to 180°C (350°F). Line a 9″ x 9″ square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

2. Cream Butter and Sugar

In a large mixing bowl, cream together the softened dairy-free butter, white sugar and brown sugar until you get a smooth and creamy mixture.

3. Add Eggs and Beat

Add both eggs to the mixture and beat until well incorporated.

4. Add Vanilla Extract

Add the vanilla extract and salt at the same time, and continue beating until well mixed.

5. Sift Dry Ingredients

In a medium bowl, sift the gluten-free measure-for-measure flour, xanthan gum,  baking powder and salt. Whisk very well to combine.

6. Combine Dry Ingredients with Wet Ingredients

Add the flour mixture all at once to the butter and sugar mixture, and mixing well with a spatula until well combined.

7. Fold in Chocolate Chips

Stir in the dairy-free chocolate chips until evenly distributed.

8. Transfer Dough to Parchment-Lined Pan

Transfer the gluten-free cookie dough into the prepared pan or baking dish and spread it out evenly with a spatula.

9. Distribute Chopped Chocolate Over Dough

Distribute the chopped dairy-free chocolate evenly over the top of the dough.

10. Bake Until Golden Brown

Bake in the preheated oven for 30 minutes, or until the edges are golden brown and the center is cooked but still slightly soft to the touch.

11. Cool Before Slicing

Remove from the oven and allow to cool completely in the pan before cutting into bars.

Dish by Dish Tips/Tricks:

• Storing: To store, place the cooled gluten free chocolate chip cookie bars in an airtight container or wrap in plastic wrap and store at room temperature for up to 4 days.
• Freezing the Dough: If you wish, you may freeze the dough in plastic wrap in the freezer for up to 2 months, then let the dough thaw before placing in a baking pan and baking according to the instructions in the printable recipe card below.
• Prefer White Chocolate? If so, go ahead and swap out the chocolate chips with white chocolate chips, and the chopped chocolate with chopped white chocolate.

Other Gluten-Free Chocolate Chip Recipes You’ll Love:

• Crispy Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Chickpea Chocolate Chip Cookies (Gluten-Free, Vegan)
• Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free)

Gluten-Free Chocolate Desserts to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Chocolate Chip Cookie Bars (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 9 cookie bars 1x
• Diet: Gluten Free

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Description

Laden with chocolate chips and chopped chocolate, these easy gluten-free chocolate chip cookie bars are a decadent treat for all chocolate lovers. Just like chocolate chip cookies, but no rolling of dough required! Dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted dairy-free butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend does not already include it)
• 1 cup dairy-free chocolate chips
• 1/2 cup chopped dairy-free chocolate, for topping

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Line: Preheat your oven to 180°C (350°F). Line a 9″ x 9″ square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Cream Butter and Sugar: In a large bowl, cream together the softened dairy-free butter, white sugar and brown sugar until you get a smooth and creamy mixture.
3. Add Eggs and Beat: Add both eggs to the mixture and beat until well incorporated.
4. Add Vanilla Extract: Add the vanilla extract and salt at the same time, and continue beating until well mixed.
5. Sift Dry Ingredients: In another bowl, sift the gluten-free measure-for-measure flour, xanthan gum,  baking powder and salt. Whisk very well to combine.
6. Combine Dry Ingredients and Wet Ingredients : Add the flour mixture all at once to the butter and sugar mixture, and mixing well with a spatula until well combined.
7. Fold in Chocolate Chips: Stir in the dairy-free chocolate chips until evenly distributed.
8. Transfer Dough to Pan: Pour the dough into the prepared pan or baking dish and spread it out evenly with a spatula.
9. Distribute Chopped Chocolate: Distribute the chopped dairy-free chocolate evenly over the top of the cookie dough.
10. Bake Until Golden Brown: Bake in the preheated oven for 30 minutes, or until the edges are golden brown and the center is cooked but still slightly soft to the touch.
11. Cool Before Slicing: Remove from the oven and allow to cool completely in the pan before cutting into bars.

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. (Make sure the butter is softened to room temperature before starting. This will make the beating process easier and ensure a smooth and creamy mixture).

Sugar: I used a mixture of both white sugar and brown sugar. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar.

Eggs: Eggs are necessary to bind the ingredients together as well as create the chewy texture. I personally have not tried making this recipe without eggs, but if you are allergic to eggs, or would simply like to keep these cookie bars egg-free, you may try using acquafaba or an egg-replacer.

Baking Powder: Baking powder is the only leavening agent used in this gf cookie bar recipe, and help the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe gluten-free, but if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Chocolate: I used dairy-free chocolate to keep this recipe gluten-free, but if you are not lactose-intolerant, go ahead and use regular chocolate instead.

Storing: To store, place the cooled gluten-free chocolate chip cookie bars in an airtight container or wrap in plastic wrap and store at room temperature for up to 4 days.

Freezing the Dough: If you wish, you may freeze the dough in plastic wrap in the freezer for up to 2 months, then let the dough thaw before placing in a baking pan and baking according to the instructions in the recipe card.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Cookies
• Method: Baking
• Cuisine: American