Sometimes a little something sweet is all you need to turn the day around. These Gluten Free Chocolate Chip Bar Cookies are that kind of treat—easy to make, with a soft center that melts in your mouth and edges crisp enough to satisfy a slight crunch craving.
I remember the last time I made these, the way the kitchen smelled was almost distracting. I was halfway through tidying up when the scent of melted chocolate and brown sugar pulled me back to the counter. I tried to wait patiently for them to cool, but the temptation was real. I might have cut one a bit too soon and ended up with a gooey, slightly messy bite that was totally worth it. The chocolate chips were still warm enough to stick to my fingers, and I had to lick them clean before grabbing a napkin. It wasn’t the neatest snack, but honestly, that’s part of its charm.
These bar cookies are a reliable choice when you want a quick sweet fix without fussing over complicated steps or ingredients. And since they’re gluten free, they make for a thoughtful option if you’re baking for friends or family with dietary needs.
- The texture balances chewy and crispy in a way that feels homemade, not like a store-bought cookie bar.
- They’re straightforward—no complicated techniques, which means less time stressing and more time enjoying.
- While they’re rich and chocolatey, the recipe doesn’t overwhelm with sweetness, keeping each bite satisfying but not cloying.
- One minor note: because of the gluten free flour blend, the crumb is a bit softer than traditional cookies, so they’re best enjoyed within a few days.
If you’re worried about equipment, don’t be. You just need a basic baking pan and some parchment paper to get these going. Serving them alongside a cup of coffee or tea feels like a cozy little ritual—perfect for slowing down a hectic afternoon.
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Gluten Free Chocolate Chip Bar Cookies
- Total Time: 40 minutes
- Yield: 16 1x
Description
Delicious and chewy gluten free chocolate chip bar cookies that are easy to make and perfect for any occasion. These bar cookies have a soft center with crispy edges and are packed with chocolate chips for a sweet treat everyone will love.
Ingredients
1 cup gluten free all-purpose flour blend, spooned and leveled
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the gluten free all-purpose flour blend, baking soda, and salt until well combined.
In a large bowl, mix the melted butter, light 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. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the batter.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 22 to 25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Remove the pan from the oven and allow the bar cookies 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. Cut into 16 squares and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
In terms of variations, I haven’t tested all of these, but swapping out semisweet chips for dark chocolate or even chunks of your favorite candy bar could be fun. Adding a sprinkle of flaky sea salt on top right before baking adds a nice contrast to the sweetness if you’re into that. For a nutty twist, folding in chopped walnuts or pecans might add some welcome texture, though it changes the allergy profile. And if you prefer a bit more chew, a touch of honey or maple syrup in place of some of the sugar could be interesting to try.
FAQ
Can I use a different gluten free flour blend? Most blends with xanthan gum should work fine, but the texture might shift slightly depending on the brand.
How do I store these cookies? They keep well in an airtight container at room temperature for a few days. If you want to save them longer, refrigeration or freezing works too, just bring them back to room temperature before eating.
Are these suitable for freezing? Yes, freezing in a sealed container or bag for up to three months is a good option to keep them fresh.
If you’re craving something sweet but don’t want to spend all afternoon baking, these bar cookies are a solid pick. Give them a try—you might find yourself sneaking a square or two before anyone else notices.