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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Add Eggs and Beat: Add both eggs to the mixture and beat until well incorporated.
- Add Vanilla Extract: Add the vanilla extract and salt at the same time, and continue beating until well mixed.
- 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.
- 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.
- Fold in Chocolate Chips: Stir in the dairy-free chocolate chips until evenly distributed.
- Transfer Dough to Pan: Pour the dough into the prepared pan or baking dish and spread it out evenly with a spatula.
- Distribute Chopped Chocolate: Distribute the chopped dairy-free chocolate evenly over the top of the cookie dough.
- 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.
- 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
