Gooey Soft Gluten-Free Chocolate Chip Cookie Bars

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!

Prep Time 5

Cook Time 30

Chill 30

Total Time 1 5

Servings bars

Author Melissa Erdelac

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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