Get all that chocolate chip cookie dough goodness with easy gluten-free cookie bars. My simple tried-and-true GF baking tricks makes a chocolate chip cookie bar recipe with crisp edges, soft, chewy middles, and smooth, sweet buttery flavor – never greasy or gritty!
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The Best Gluten-Free Cookie Bars
Once you have a home run success, it’s hard not to come back to it time and again. My easy recipe for gluten-free cookie bars is a riff off the world’s best gluten-free chocolate chip cookie recipe (just read the reviews and decide for yourself).
I used my same no-fail GF baking tips, but instead of drop and bake cookies, simply press the dough into a pan, and bake until you have the same crisp and chewy edges with gloriously soft and gooey centers. They have been a go-to fave in my collection of foolproof gluten-free bars and brownies, and I finally got around to publishing the full recipe for you to print and save!
What’s not to love about a chocolate chip cookie bar? Just like its dessert muse, you can enhance it with a personalized spin. I love to sprinkle on flaky sea salt after the dough chills. Sometimes I add in chopped walnuts or pecans, depending on who I’m baking for.
You can swap out the chocolate chips for dark, milk, or even borrow inspo from my bakery-style soft gluten-free white chocolate macadamia cookies. I’ve also made these GF cookie bars with browned butter as well. Chef’s kiss stuff here!
As for the texture, you don’t have to be a masterclass baker to eliminate some common GF problems, like dry, crumbly, gritty, ricey, or overly greasy. I walk you through how to avoid that below.
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Gluten-Free Flour Tid Bit
Making a on-point GF chocolate chip cookie bar doesn’t require fancy ingredients, only easy techniques. The only speciality item is a high quality all-purpose gluten free flour blend. My recommended brand is Cup4Cup because I like how the cornstarch adds chewiness and masks a gritty texture.
However, I know using this flour isn’t feasible for everyone. That is also where the baking tips shared helps you out. It accommodates GF flour blends’ variances to maximize best results for your chosen brand.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
First trick – melted butter
Technically this is the second trick because starting with my favorite gluten-free flour is the first recommendation, but using melted butter helps any GF flour blend. It coats the gluten-free starches better than softened butter, which key for edging out any potential grittiness. Because the butter is in a liquid state, the dough will be pretty soft after mixing. That’s A-OK.
Second trick – press and chill
Chilling helps with a couple things. First, it resolidifies the dough to slightly extend the baking time. I’ve found the shorter the bake time, more chances of a sticky, gritty texture. There’s just not enough time for the moisture to absorb in the GF starches.
Also, the extra chill time give the starches time to relax and soften, further improving the texture. Gluten free flour has a harder time absorbing fat and moisture, so this gives it a leg up.
Additional note: I like baking bar cookies in metal baking pans. It conducts the heat faster to really play up those chewy edges!
Third trick – lower oven temp and baking time
Just like chilling dough before baking, a lower 325℉ oven slightly extends baking, giving the starches time to meld with the fats homogeneously.
Since everyone’s oven isn’t calibrated the exact same way, take the baking time as a suggestion, but really rely my hints to know when the bars are done.
Overbaking can take them from gooey and chewy to dry, or into a more soft, cake-like texture. The edges should be raised and set, but the middle still soft. Insert a toothpick into the center and as soon as it comes out without wet dough, just moist crumbs, pull them.
You’ll be tempted to dig into these yummy cookie bars immediately because your kitchen will smell like absolute heaven. It’s best if they cool for at least 20-30 minutes before slicing so they can set and not fall apart when serving.
Want to take these chocolate chip cookie bars to the next level? Instead of simply melted butter, used browned butter. Melt it on the stove top and as soon as the white milk solids settle to the bottom of the pan and turn brown, pull it from the heat. Let the butter cool for a few minutes before adding to the rest of the ingredients. After the dough has chilled I also like to sprinkle on flaky sea salt before baking.
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Gooey Soft Gluten-Free Chocolate Chip Cookie Bars
Ingredients
- 8 tablespoons (113 g) unsalted butter , melted
- ¾ cup (176 g) packed light brown sugar
- ⅓ cup (67 g) granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ¾ cups (262 g) gluten free all purpose flour , Cup4Cup gluten-free flour highly recommended
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (213 g) semisweet chocolate chips , I use 1 cup semi-sweet, ¼ cup miniature chips
- optional flaky sea salt
Instructions
- In a large bowl or stand mixer beat together the melted butter, brown sugar, sugar, egg, and vanilla until well combined.8 tablespoons unsalted butter , ¾ cup packed light brown sugar, ⅓ cup granulated sugar, 1 large egg, 1 tablespoon vanilla extract
- Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.1 ¾ cups gluten free all purpose flour , 1 teaspoon baking soda, ½ teaspoon salt, 1 ¼ cups semisweet chocolate chips
- Press the dough into a 8X8-inch baking pan (metal preferred for nice crisp edges with soft middle). Cover and chill for 30 minutes while oven preheats to 325℉.
- Bake for 28-30 minutes. The edges should be raised and set and a toothpick inserted in the middle should come out mostly clean, without wet dough. Be careful to not overbake or they will come out cakey. Let the bars cool for 20-30 minutes before slicing and serving.
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Your recipes are all so good! I need to make a chocolate chip cookie or bar for someone who can’t eat gluten, corn or eggs. King Arthur 1:1 flour apparently has no corn starch so I’m good there, but do you have any tasty GF cookies that don’t use eggs? I’m even open to it not being chocolate chip if you have any recipe for a cookie that avoids these items. Thanks!
Hi Lisa,
Thanks for the compliment. It’s appreciated. I don’t, but honestly I have so many people write in on a lot of my recipes saying they’ve used egg replacers with great success. For cookies I would use a flaxseed egg or an egg replacer.
Best,
Melissa
These look awesome. Can’t wait to make them later today. Happy Easter!
Thanks, Louise! Happy Easter.
Best,
Melissa
These look amazing! I’m dairy free though. What do you recommend instead of butter?
Hi Erin,
Yes, that wouldn’t be a problem. I would use melted DF butter or melted coconut oil in its place.
Best,
Melissa