Sometimes, the afternoon slump sneaks up on me—right when I’m juggling a few things and barely paying attention to the clock. One day, I pulled these gluten free chocolate chip bar cookies out of the oven, and the warm, nutty aroma filled the whole kitchen. I couldn’t resist cutting a square, even though it was still a little warm and a tiny bit crumbly on the edges. There was this moment where I almost dropped the cookie (classic me), but the chocolate chips melted just enough to hold it together. That first bite was soft and chewy, with a hint of toasted almond and that familiar chocolate hit. It wasn’t perfect—some edges were crispier than others—but that made it all the more real and comforting.
Why You’ll Love It:
– These bar cookies are naturally gluten free, so you can enjoy them without the usual worries about gluten sneaking in.
– They have a chewy texture balanced by the oats and almond flour, which gives them a satisfying bite without being too dry or cakey.
– The recipe is straightforward — and that’s kind of the point. No complicated steps or weird ingredients.
– They’re easy to slice and share, making them great for lunchboxes or quick snacks.
– The chocolate chips melt just enough to create pockets of gooey sweetness, though you might find some bars a little less melty than others depending on your oven.
If you’re nervous about trying a gluten free recipe, this one’s pretty forgiving. The pan size and baking time are flexible enough that you can keep an eye on them without stressing. Plus, they keep well in an airtight container, so you can make them ahead of time for busy days.
PrintGluten Free Chocolate Chip Bar Cookies
Delicious and chewy gluten free chocolate chip bar cookies made with almond flour and gluten free oats. Perfect for a quick snack or dessert, these bar cookies are easy to make and naturally gluten free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12
Ingredients
1 1/2 cups almond flour
1 cup gluten free rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup semi-sweet 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 almond flour, gluten free rolled oats, baking soda, and salt until well combined.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and combined.
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 gently with a spatula until just combined.
Fold in the 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 brown and a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven and allow to cool completely in the pan on a wire rack.
Once cooled, lift the bar cookie out of the pan using the parchment paper overhang and cut into 12 squares.
Kitchen Notes:
I usually use a standard baking pan lined with parchment paper; it makes lifting the whole batch out a breeze. When serving, these bar cookies go surprisingly well with a cup of black coffee or a simple glass of milk. I’ve tried swapping the almond flour for a mix of other nut flours, but honestly, the almond flavor is what makes these special. You could also throw in some chopped nuts or swap semi-sweet chocolate chips for dark or milk chocolate, though I haven’t tested every variation yet. Sometimes I sprinkle a tiny pinch of flaky sea salt on top before baking — it cuts through the sweetness nicely and feels a little fancy.
FAQ:
Q: Can I use a different type of flour?
A: Almond flour is key for texture and flavor here, but you might experiment with other nut flours if you’re feeling adventurous, just expect some changes in chewiness.
Q: How do I know when they’re done?
A: Look for golden edges and a toothpick that comes out with a few moist crumbs, not completely clean.
Q: Can I freeze these?
A: Yes, these bar cookies freeze well for a few months. Just thaw at room temp before digging in.
Q: What if I don’t have gluten free oats?
A: You could try substituting regular rolled oats if gluten isn’t a concern, but it might change the texture a bit.
If you’ve been craving a chewy, chocolatey treat that feels homemade but isn’t complicated, these bar cookies might just be your next go-to. Grab your baking pan and give them a shot—you might find yourself making them more often than planned.