There’s something about cookie bars that feels like a hug in dessert form. These gluten-free cookie bars, soft and chewy, bring that warmth without any fuss. They’re the kind of treat you start baking on a whim, maybe in the middle of a busy afternoon when your sweet tooth quietly demands attention. I remember pulling the pan from the oven with a slight wobble — I wasn’t sure if they were quite done, but that’s the charm. The edges were golden, the smell was intoxicating, and that first bite was all the reassurance I needed.
The texture is somewhere between a classic cookie and a brownie, with almond flour lending a subtle nuttiness that plays beautifully against the rich chocolate chips. It’s not about fancy — it’s about comfort, ease, and a small moment stolen for yourself or shared with someone who appreciates a little homemade sweetness. These bars have a way of making a rushed day feel a little less chaotic.
- Soft, chewy texture that satisfies without feeling heavy.
- Almond flour keeps it gluten-free while adding a subtle, nutty flavor.
- Chocolate chips are generous but not overwhelming, balancing sweetness perfectly.
- It’s simple — and that’s kind of the point. Quick to prepare, easy to enjoy.
- Not overly sweet, which means it pairs well with coffee or tea, but might feel a bit plain without a warm drink alongside.
It’s totally okay if your first batch isn’t flawless. These cookie bars are forgiving, and honestly, the slight imperfections are part of the charm. They’re the kind of recipe where you can get creative with mix-ins or adjust the sweetness to your liking.
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Gluten-Free Cookie Bars
- Total Time: 40 minutes
- Yield: 16 1x
Description
Delicious and chewy gluten-free cookie bars made with almond flour and chocolate chips. Perfect for a quick treat or dessert that everyone can enjoy.
Ingredients
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup gluten-free chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the almond flour, baking soda, and salt until well combined.
In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla extract to the butter and sugar mixture and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the gluten-free chocolate chips evenly throughout the batter.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake for 23 to 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut into 16 squares.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Don’t worry about fancy equipment here — just a baking pan and some parchment paper is all you need. I usually serve these with a scoop of vanilla ice cream when I’m feeling indulgent, but they’re equally good on their own. If you want to mix things up, try adding chopped nuts, a sprinkle of sea salt on top, or even a handful of dried fruit. I haven’t tested all these combos, but it’s fun to experiment.
FAQ
Can I use other flours? Almond flour really gives these bars their signature chew and flavor, but you might try other gluten-free blends with varying results.
How do I store these bars? They keep well at room temperature for a few days, but refrigeration extends their life and keeps them fresh longer.
Are these bars suitable for kids? Absolutely. They’re a gentle treat without any strange aftertaste.
Next time you’re craving a quick, cozy dessert, these gluten-free cookie bars might just be your new go-to. Give them a try and see how they fit into your kitchen rhythm.