There’s something quietly comforting about pulling a pan of warm cookies from the oven. Especially when they’re these gluten free chocolate chip bar cookies — soft, buttery, and generously studded with chocolate chips that melt just enough to make you pause and savor. It’s not the kind of treat that demands fuss or fancy equipment, just a simple moment in the kitchen where the aroma wraps around you like a familiar hug.
I remember the first time I baked these; the kitchen was a bit chaotic, with a half-finished phone call lingering in the background and a dog nudging my leg for attention. I wasn’t sure if the texture would hold without gluten, but as soon as I sliced into the bars, the edges were golden and the inside was tender, slightly chewy — the perfect contrast. The chocolate chips melted in patches that felt just right, not overly gooey, but enough to make every bite a little celebration. Somehow, despite the little distractions, the bars came out just how I hoped.
Why You’ll Love It
– The texture strikes a great balance between chewy and tender, making these bar cookies a crowd-pleaser.
– Gluten free but doesn’t feel like a compromise — you get classic chocolate chip cookie vibes without the gluten.
– They’re easy enough to make on a weeknight, but special enough to bring to a gathering or a casual coffee date.
– It’s simple — and that’s kind of the point. No complicated steps or rare ingredients, just straightforward comfort.
– The bars hold their shape well, though if you prefer cakier cookies, these might feel a little dense.
If you’ve been hesitant about gluten free baking, give these a shot. They don’t try too hard to be fancy, and maybe that’s why they end up so satisfying.
PrintGluten Free Chocolate Chip Bar Cookies
Delicious and chewy gluten free chocolate chip bar cookies that are easy to make and perfect for any occasion. These bar cookies are packed with chocolate chips and have a soft, buttery texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16
Ingredients
1 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the gluten free all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing 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, smoothing the top with a spatula.
Bake 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 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.
Kitchen Notes
I usually bake these in a standard pan with parchment paper — it makes lifting the bars out as easy as pie, or well, easy as cookies. They’re great served with a glass of milk or a cup of coffee to balance out the sweetness. If you want to switch things up, I’ve tried swapping half the chocolate chips for chopped nuts, which adds a nice crunch, though it changes the texture a bit. Adding a sprinkle of sea salt on top before baking can highlight the chocolate even more, but I haven’t tested how it affects the shelf life. For a touch of extra warmth, a pinch of cinnamon or a dash of espresso powder mixed into the batter works surprisingly well, though use sparingly or it might overpower the chocolate.
FAQ
Q: Will these bar cookies freeze well?
A: Yes, they freeze nicely in an airtight container or bag for up to three months. Just thaw at room temperature before serving.
Q: Can I use regular flour instead of gluten free?
A: You can, but the texture might be slightly different — these bars rely on the gluten free blend with xanthan gum to hold together just right.
Q: How chewy are these?
A: They’re soft with a bit of chewiness, especially around the edges, but not overly dense or cakey.
Q: Can I make these dairy-free?
A: I haven’t tried a dairy-free butter alternative here, but it might work if you pick a solid substitute and watch the texture.
If you’re craving something sweet that’s easy to make and doesn’t involve a dozen bowls or fancy tools, these gluten free chocolate chip bar cookies might just become your new go-to. Give them a try, save the recipe for later, and enjoy that little moment when the kitchen smells like warm chocolate and butter.