Perfect for bake sales, after school treats, and potlucks, these gluten-free chocolate chip cookie bars will be a hit with all the chocolate lovers! They’re easier and quicker to make than cookies.
So many of you have tried and love my gluten-free chewy chocolate chip cookie recipe, that I thought I’d post a few adaptations of it this year. First up – gluten-free chocolate chip cookie bars!
You’ve got to make these yummy gluten-free chocolate chip cookie bars. In making these bars instead of cookies, I made a few changes. I don’t know about you, but I’ve had some disappointingly dry cookie bars before. I didn’t want that to happen here, so I increased the butter so that these bars wouldn’t be dry at all. It was a good decision!Secondly, I used two different sizes of chocolate chips. I wanted to make sure there was a bit of chocolate in every single bite! I used both regular semi-sweet morsels and mini semi-sweet morsels.
You could also mix it up by using some milk chocolate and some dark chocolate. But definitely consider including some mini ones for sure. They help make sure that you don’t get a single little bite that isn’t chocolatey!
Notes on ingredients for these gluten-free chocolate chip bars:
- Flour: tested successfully with Gluten Free Mama’s Almond Blend and Cup4Cup. Other varieties of flour that are not only rice based should work okay in these. With the two I recommended, there isn’t any grittiness. I can’t guarantee that with your favorite blend, but do feel free to try it!
- The cream cheese is a key ingredient here. Don’t skip it!
- So is the butter. Mmm, butter.
- Chocolate chips: for good chocolate chips that are easy to find at most grocery stores, I love Guittard semi-sweet chocolate baking chips. They are made in a gluten-free, and peanut-free facility. If you’d like chocolate chips that are certified gluten-free as well as top 8 free, I love and recommend Enjoy Life semi-sweet chocolates available as mini chips or mega chunks.
I like sprinkling a few more chips on them for the last couple minutes of baking for that shiny, slightly melted look like you see in the pictures above. If you’d like that too, just reserve some of the chocolate chips called for in the recipe.
However, if you’re wanting to pack these up to mail to someone, I’d skip the chocolate chips on top so they aren’t so messy.
After these cool in the pan, then you can slice them up. I recommend you use a plastic knife to cut these. I recently bought this one and it works so well! This keeps you from scratching up your pan, and it slices through the bars so cleanly instead of getting gunked up.
You can slice these up as big or small as you’d like. I usually think about how many people will be eating them at whatever gathering I’m bringing them to, and slice accordingly.
These would be a fun treat to bring to share at a potluck or to mail to a loved one. Let me know if you make them and what flour you used!
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Chocolate Chip Bars Recipe:
All the yummy flavor of my chewy gluten-free chocolate chip cookies in a much easier, quicker bar cookie form! *omit xanthan gum if gluten-free flour blend has xanthan or guar gum already As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Gluten-free Chocolate Chip Cookie Bars
Ingredients
Instructions
Notes
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I hope you love these! Let me know if there’s another gluten-free bar cookie you’d like me to have a recipe for!
Deborah Norris
Monday 8th of February 2021
I made these and they are the best I have found for gluten free cookies/bars. They went very fast at my house! I followed the recipe for the cookies and found I didn't have time to bake so just made bars. While they were dense, I don't think I would add the additional butter. Also I used neufchatel cheese and it worked perfectly. I also used duck egg yolks which gives it an extra rich flavor. I used King Arthur's gluten-free flour with xanthem gum but without almonds or cornstarch.
Christy Lewis
Friday 8th of January 2021
I make these every year for my little gluten free nephew, & these things are dangerously good. I love them, better than any choc chip cookie I’ve ever had. Thank you so much for sharing this recipe. I love to see his little face light up when he realizes he can eat them. God bless!
Jacki
Tuesday 22nd of December 2020
these are by far the best gluten free chocolate chip cookie I have ever eaten. The recipe was super easy to follow. I sprinkled some kosher salt on top once they came out of the over- delicious! I won't be buying any more gluten free cookies!
Betty
Thursday 12th of November 2020
Hi! I did this recipe, adapted a lil bit with what I had or not, and it was delicious!! I'd love to make it cookie style, I was just too impatient to taste it! I didn't have cream cheese and I was like "I have to put something that's the same kind of texture, she's emphasizing on it too much to just not put anything like it". So I did my trick of adding a very ripe banana+2tsp of apple sauce, as I used to replace the eggs by bananas in my vegan phase for the texture and bonding properties, and apple sauce makes everything smushy. I put 1 cup of sugar total as I don't eat much of it. I put less chocolate, but half as semi-sweet and half of pure cacao, again cause I don't eat lots of sugar and it would have been too much. It was perfect! The smushy texture, no grainy-feel, it feels light and that's dangerous because I almost finished everything already... Thanks for putting the recipe out here, I loved exploring with your experiment and indications!
Mary Earl
Friday 19th of June 2020
There's one BIG problem with this recipe... it makes too many bars!! LOL This is the best recipe! Thank you!