Gluten-Free Cookie Bars for When You Need a Sweet Escape

Sometimes, the best kind of treat is one you can grab straight from the pan and share with whoever’s around — or just keep all to yourself if you’re feeling that way. These gluten-free cookie bars hit that spot perfectly, with a chewy texture and rich chocolate chips nestled throughout. They’re not fussy, just honest, warm, and satisfying.

I remember the first time I made these bars, I was juggling a few things in the kitchen — a distracted attempt at multitasking that almost had me forget the timer. The smell of melting butter mixed with brown sugar was so comforting it pulled me back to the moment. When I finally pulled them out, the edges were golden, and the center still soft, teasing me to try one before they fully cooled. That little imperfection in timing ended up making the bars extra chewy, which I didn’t mind at all.

• Chewy and indulgent with a perfect balance of sweetness and chocolate.
• Made with a gluten-free flour blend, great for those avoiding gluten but missing out on cookies.
• It’s simple — and that’s kind of the point. No complicated steps, just good ingredients.
• Goes well with a cold glass of milk or your favorite warm drink, but can feel just as good on the go.

If you’re hesitant about gluten-free baking, these bars are a forgiving start. They hold together well, and the texture is satisfying without being crumbly or dry.

Gluten-Free Cookie Bars

Print Recipe

Delicious and chewy gluten-free cookie bars made with a blend of gluten-free flours and classic cookie ingredients. Perfect for a sweet treat that everyone can enjoy.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 bars

Ingredients

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1 cup gluten-free all-purpose flour blend (with xanthan gum included)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips

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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 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 semi-sweet chocolate chips evenly throughout the batter.
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake for 22 to 25 minutes, or until the edges are golden and a toothpick inserted into 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 cookie bars from the pan and cut into 16 squares.

When it comes to kitchen gear, any baking pan that can hold an 8×8-inch square works fine — no need for fancy or specialized tools here. These bars are easy to slice into squares once cooled, and you can even lift them out neatly using the parchment paper, which I always find saves me from a crumbly mess. I usually serve them at casual gatherings or pack a few in lunchboxes for a quick afternoon pick-me-up.

For some variation, I’ve tried swapping the chocolate chips for chunks of dark chocolate or adding a sprinkle of chopped nuts — though I can’t say I’ve tested every option thoroughly. Sometimes, a pinch of cinnamon sneaks in for a subtle warmth, but that’s more of an experiment than a rule.

FAQ

Can I use a different flour blend? Yes, but results might vary. The xanthan gum in the blend helps with texture, so if your blend doesn’t have it, you might want to add a bit.

How do I store these bars? Keep them in an airtight container at room temperature for a few days, or refrigerate for longer freshness. They also freeze well if you want to save some for later.

Are these bars suitable for kids? Definitely. They’re sweet, soft, and easy to handle — just watch out for little fingers grabbing more than their share.

Next time you need a quick treat that feels a little special, give these cookie bars a try. I promise they’ll make you want to bake again soon.