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The Best Gluten-Free Chocolate Chip Bars – Buttery and Thick

The Best Buttery and Thick Gluten-Free Chocolate Chip Bars are chewy and moist, with a rich caramel flavor from vanilla, butter, and light brown sugar. The best part is that this is an easy, turnkey, and incredibly versatile recipe.

Stavk of gluten-free chocolate chip bar, a glass of milk and a hand holding a chocolate chip bar

This recipe was inspired by and adapted from Cup 4 Cup, a flour I often use in gluten-free baking.

Cookie Bars are something we enjoy as you can make a large batch of bars without having to roll out each cookie. This recipe produces a thick, chewy chocolate chip bar with gooey, delectable chocolate in every bite. Also, if you have followed Delectable Food Life for a while, we love our gluten-free cookies like our Chewy Oatmeal Raisin Cookie Recipe.

Recipe Snapshot: Makes 12 Large Bars

BAKE TIME: 30 Minutes, PREP TIME: 20 Minutes

PROS: Easy, Tested Recipe.
CONS: Absolutely none
WOULD I MAKE THIS AGAIN? Absolutely.

What you’ll love about this Gluten-Free Chocolate Chip Bar


  • KID FRIENDLY – Chewy and Thick Cookie Bars that go well with Milk!
  • EASY – Only One Baking Pan is needed. Simple Ingredients.
  • Great for Parties and Bake Sales – Easy, versatile recipe that everyone loves.
  • Dunkable – A chocolatey, chewy bar that is still moist and dunkable!

Just a few ingredients

  • Gluten-Free All-Purpose Flour (I used Cup 4 Cup)
  • Baking Soda
  • Salt
  • Butter – soften to room temperature
  • Light Brown Sugar -adds a caramel flavor
  • Eggs – Room Temperature
  • Pure Vanilla Extract
  • Semi-Sweet Chocolate Chips
  • Chopped Macadamia Nuts – Optional
Stack of Chocolate Chip Cookie Bars
Pan of Gluten Free Cookie Bars with Chocolate Chips
Ingredients for Gluten-Free Chocolate Chips Bars
Cup 4 Cup Flour, Baking Soda, Salt, Butter, Light Brown Sugar, Eggs, Pure Vanilla, Chocolate Chips, Optional Macadamia Nuts

How to Make Gluten-Free Chocolate Chip Bars

Step-by-Step Instructions. Full Recipe below in Recipe Card.

  • Step 1. Cream Butter with a Mixer on Medium Speed with a Paddle Attachment or by hand with a wooden spoon.
Cream Butter and Light Brown Sugar
Cream Butter and Light Brown Sugar
  • Step 2. Combine Butter with Light Brown Sugar in the bowl of a stand mixer.
  • Step 3. Add Vanilla and Beaten Eggs to the Butter Mixture.
  • Step 4. Mix Dry Ingredients (Flour, Baking Soda, and Salt) until well combined. For best results, Measure and Scoop your flour.
  • Step 5. Combine Wet Ingredients and Dry Ingredients.
  • Step 6. Add Chocolate Chips and combine until evenly distributed. The cookie dough will be thick and stiff.
  • Step 7. Chop Macadamia Nuts (optional) in a plastic bag with a wooden mallet.
Chop Macadamia Nuts
Chop Macadamia Nuts
Press Gluten-Free Chocolate Chip Cookie Dough into Pan
Press Half of the Gluten-Free Dough into the Prepared Pan
  • Step 8. Butter a 9×13 Baking Pan or a Square Pan.
  • Step 9. Take about half of the cookie dough mixture and press it into the prepared pan in an even layer. Sprinkle Macadamia Nuts. Press the rest of the batter on top. If you are not using nuts, press all the cookie dough into the pan in an even layer.
Press Cookie Dough into Prepared Pan
Press the remaining Cookie Dough into Pan

Step 10. Bake at 350 degrees for approximately 25-30 minutes or until a toothpick comes out clean when tested. Bar Cookies will be light golden brown.

Pan of Gluten Free Cookie Bars with Chocolate Chips
  • Step 11. Sprinkle additional chocolate chips (1/2 cup) over the top of the cookie bars. Let cool for 30 minutes until cutting. Run a sharp knife around the edge of the pan—cool bars to room temperature before cutting into 12 squares.

Store Bars in an airtight container. These bars also freeze well in individual portions or separated by parchment paper in a freezer-proof bag or container.

Variations on Chocolate Chip Bars

  • Make bars with White Chocolate Chips instead of Semi-Sweet Chocolate Chips.
  • Use Milk Chocolate Chips
  • Add 1 1/2 cups of M&M’s instead of the Chocolate Chips, and you have Monster Cookies!
  • You can also use King Arthur Measure for Measure Flour.
  • Add One Cup of Peanut Butter or Almond Butter.
  • Replace Macadamia Nuts with Chopped Walnuts or Pecans

I hope you enjoyed making this recipe! If you love these gluten-free bars, we always appreciate your 5-star review.

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The BEST Buttery and Thick Chocolate Chip Bars – (Gluten-Free)

Stavk of gluten-free chocolate chip bar, a glass of milk and a hand holding a chocolate chip bar
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5 from 1 review

The Best Buttery and Thick Gluten-Free Chocolate Chip Cookie Bars are chewy and moist with a rich caramel flavor from the vanilla, butter, and light brown sugar. The best part is this is an EASY, turnkey, incredibly versatile recipe.

Ingredients

Scale

3 and 1/2 cups – Cup for Cup All Purpose Flour – Gluten-Free Flour Blend

1/2 Teaspoon – Baking Soda (I used Bob’s Mill GF baking Soda)

1/2 Teaspoon – Salt

2 Sticks – Butter – Room Temperature

2 and 1/4 Cups – Light Brown Sugar

2 Large Eggs – Room Temperature

2 Teaspoons – Pure Vanilla Extract

2 Cups – Semi-Sweet Chocolate Chips plus 1/2 Cup for Topping

3/4 Cup – Chopped Macadamia Nuts

Instructions

Preheat Oven to 350 degrees F. 

BAKE TIME- 25-30 Minutes 

Instructions: 

 Step 1. Cream Butter with a Mixer on Medium Speed with a Paddle Attachment or by hand with a wooden spoon.

 Step 2. Combine Creamed butter with Light Brown Sugar in the bowl of a stand mixer or by hand until well combined and smooth. 

 Step 3. Add Vanilla and Beaten Eggs to the Butter Mixture. Combine thoroughly. 

 Step 4. Mix Dry Ingredients until well combined.

 Step 5. Combine Wet Ingredients and Dry Ingredients.

 Step 6. Add 2 Cups of Chocolate Chips and combine until evenly distributed. The cookie dough will be thick and stiff. You can do this by hand folding and pressing chips into the cookie dough. 

 Step 7. Chop Macadamia Nuts (optional) in a plastic bag with a wooden mallet

Step 8. Butter a 9×13 Baking Pan or a Square Pan.

 Step 9. Press half of the cookie dough into the buttered prepared pan in an even layer. Sprinkle Macadamia Nuts. Press the rest of the batter on top. If you are not using nuts, press all the cookie dough into the pan in an even layer. 

Bake at 350 degrees for approximately 25-30 minutes or until a toothpick comes out clean when tested. Bar Cookies will be light golden brown.

 Step 10. Sprinkle additional chocolate chips (1/2 cup) over the top of the cookie bars. Let cool for 30 minutes until cutting. Run a sharp knife around the edge of the pan and cut bars into even squares. Makes 12 large bars or 24 smaller bars.

 Store Bars in an airtight container. These bars also freeze well in individual portions or separated by parchment paper in a freezer-proof bag or container.

 

 

Notes

You can cut the bars into 12 large or 24 cookie bars. 

Freeze in an airtight container, separating each bar with parchment paper. 

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