Perfect for bake sales, after-school snacks, and potlucks, these gluten-free chocolate chip cookie bars are sure to please any chocolate lover. They’re quicker and easier to make than individual cookies while delivering the same chewy, satisfying flavor.
This recipe is an adaptation of a popular gluten-free chewy chocolate chip cookie, reworked into a convenient bar form. Bars are faster to make and easier to transport, while still offering that same delicious cookie texture and chocolatey goodness.
To make sure every bite has plenty of chocolate, this version uses two sizes of chips: regular semi-sweet chips and mini semi-sweet chips. The mix of sizes ensures pockets of melty chocolate and smaller flecks of chocolate throughout the bars. If you prefer, you can swap in some milk or dark chocolate chips, but keep a portion of mini chips so the chocolate is distributed evenly.
Ingredient notes for gluten-free chocolate chip cookie bars
- Flour: This recipe was tested with Gluten Free Mama’s Almond Blend and Cup4Cup, both of which produce a smooth, non-gritty texture. Other non-rice-based gluten-free blends may work, but texture can vary by blend.
- Cream cheese: A small amount of cream cheese is essential here — it helps create a tender, chewy texture. Do not omit it.
- Butter: Use unsalted butter, melted and cooled. It adds rich flavor and helps produce a moist, chewy bar.
- Chocolate chips: For widely available semi-sweet chips, Guittard is a reliable option. If you need certified gluten-free or top-8 allergen-free chips, consider allergy-friendly brands sold as mini chips or chunks. Reserve a small amount of chips for topping, if desired, for a glossy melty finish.
If you’re planning to mail these bars or want a neater presentation, skip the extra chips on top so they don’t get messy in transit. After the bars cool in the pan, slice them into bars sized for your needs — anywhere from 12 large bars to 24 smaller portions.
Tip: To avoid scratching your pan and to get clean slices, use a plastic knife or a non-scratching cutting tool when cutting the cooled bars. A plastic knife cuts smoothly through the bars without leaving residue or gouging the pan.
These bars are ideal for packing into lunchboxes, sharing at gatherings, or sending a thoughtful homemade gift. They keep well at room temperature for several days and can be frozen for longer storage.
If you make these, feel free to note which flour blend you used and how they turned out — every gluten-free flour behaves a bit differently, and community feedback helps others choose the best option.
Gluten-free Chocolate Chip Cookie Bars
Ingredients
- 2 1/4 cups (280 g) good all-purpose gluten-free flour blend
- 1/2 tsp xanthan gum* (omit if your flour blend already contains xanthan or guar gum)
- 1 tsp baking soda
- 1 tsp salt
- 2 ounces cream cheese, room temperature
- 16 tablespoons (224 g) unsalted butter, melted and cooled
- 1 cup (218 g) packed light brown sugar
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 egg yolks (about 50 g), room temperature
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet mini chocolate chips
- 1/4 cup additional semi-sweet chocolate chips for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch metal baking pan.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking soda, and salt. Set aside.
- In the bowl of a stand mixer, add the cream cheese and pour the melted, cooled butter over it. Add the brown sugar and granulated sugar, then mix on medium speed for about 2 minutes until combined and smooth (use the paddle attachment if available).
- Add the vanilla and the egg yolks one at a time, mixing on low–medium speed until incorporated.
- Add the flour mixture and beat on low just until combined. Avoid overmixing.
- Fold in both sizes of chocolate chips on low speed or by hand until distributed evenly.
- Spread the batter evenly into the prepared 9×13 pan. Bake for 25 minutes. If using the optional topping chips, remove the pan after 25 minutes, sprinkle the extra 1/4 cup of chips on top, and return to the oven for 2–3 more minutes so the chips soften and get glossy.
- Remove from the oven and place the pan on a cooling rack. Let cool completely before cutting. Use a plastic knife to slice cleanly without scratching the pan.
- Cut into 12 large bars or 24 smaller bars, or your preferred size. Serve and enjoy.
Notes
*Omit the xanthan gum if your gluten-free flour blend already contains xanthan or guar gum.
Nutrition (approx.)
Serving: 1 bar | Calories: 264 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 15 g | Fiber: 3 g
Nutrition information is an estimate and should be used as a guideline only.
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I hope you enjoy these gluten-free chocolate chip cookie bars. If you’d like another gluten-free bar cookie recipe, let me know what flavor you’d like to see next!
