Thick and chewy gluten free chocolate chip cookie bars packed with chocolate and topped with flaky salt.
They’re finally here! These Gluten Free Chocolate Chip Cookie Bars have long been a favorite of both my family, and my custom order clients. I used to offer these babies for sale along with my custom cake and cookie biz, but as the photography side of my job took off, I had to cut a few things off the menu. And sadly, these babies were one of them.
However, I still get requests for them, and I figured it was time to share the recipe so that you guys can whip them up at home. They’re super easy, baked up in a square pan and then cut into bars. You’re gonna love ’em.
How to Make Gluten Free Chocolate Chip Cookie Bars
Brown the Butter.
Start off by browning the butter. Put the butter into a medium sized stock pot or deep skillet. I have found that using stainless steel or enameled cast iron is best for browning butter. You can use a non stick pan, but it’s easier for the butter to burn.
Heat the butter over medium heat. It will melt, then start to crackle and pop. Just let it do it’s thing, swirling around the pan occasionally. After 5-6 minutes, the butter will quiet down and start to foam up. Swirl it around and you should be able to see the golden brown bits forming at the bottom of the pan. When the butter is golden and smells nutty, it’s ready.
Let the butter come to room temperature. You can do this ahead of time, or speed up the process but transferring the butter to a glass bowl and popping it into the freezer. Stir it every few minutes. It’s ready to go when it starts to solidify, but is still soft and spreadable.
Make the Dough.
Preheat the oven to 350 and line an 8X8 baking pan with parchment paper. Leave an overhang of parchment so that you can easily lift the bars out of the pan to slice.
In the bowl of a stand mixer with the paddle attachment, add the room temperature browned butter and sugars. Cream on medium high speed for 5 minutes. While the butter and sugars are mixing, whisk the gluten free flour, baking powder, baking soda, and salt in a separate bowl. Set aside.
After 5 minutes, add the egg, egg yolk, and vanilla extract to the mixer. Mix until combined. Add the dry ingredients 1/2 at a time and mix until combined, with a few streaks of flour remaining.
Chop the chocolate bar, leaving some larger pieces and chopping some up fine. Set back a few pieces of the chopped chocolate and some of the chocolate chips. Use a rubber spatula to fold the rest of the chocolate into the cookie dough.
Bake the Gluten Free Chocolate Chip Cookie Bars.
Press the dough into the prepared pan in an even layer. Top the dough with the extra chocolate that you set aside. Bake at 350 for 20-22 minutes. They will seem under baked in the center, but will finishing baking as the sit in the hot pan. Remove the cookie bars from the oven and allow to cool in the pan for 10-15 minutes.
Lift the cookie bars out of the pan using the parchment overhang. Slice into 8 bars, or 16 squares. Sprinkle with flaky salt and enjoy.Print
Soft and chewy chocolate chip cookie bars that are easy to make and packed with browned butter and chocolate and topped with flaky salt.
- 1 C (175 g) Unsalted Butter
- 1 C (225) Light Brown Sugar
- 1/4 C (55 g) Granulated Sugar
- 1 Lg Egg (55 g) + 1 Egg Yolk (18 g), at room temperature
- 2 tsp (8 g) Pure Vanilla Extract
- 2 C (255 g) 1 to 1 Gluten Free Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 C (170 g) Bittersweet Chocolate Chips
- 1 Semi Sweet Chocolate Bar (113.5 g)
- Flaky Salt, optional
- Brown the butter in a medium saucepan, then let come to room temperature. You can do this ahead of time, or pop it in the freezer to hurry it along.
- Preheat the oven to 350 and line an 8X8 baking pan with parchment paper.
- In a medium bowl, whisk the gluten free flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar in a stand mixer for 5 minutes.
- Add the egg, egg yolk, and vanilla. Mix to combine.
- Add the dry ingredients 1/2 at a time and mix until mostly combined with a few streaks of flour remaining.
- Chop the chocolate bar and set back some of the chopped chocolate and some chocolate chips.
- Fold the remaining chocolate into the cookie dough.
- Press the cookie dough into the prepared pan into an even layer.
- Bake for 20-22 minutes. It will still look under baked in the center, but will finish setting up as it cools in the hot pan.
- Let sit in the pan for 10-15 minutes, then remove using the parchment overhang.
- Slice into 8 bars or 16 squares. Top with flaky salt and enjoy.
*If using a 9X9 pan instead of 8X8, bake for 18 minutes.
Keywords: gluten free cookies, gluten free baking, gluten free chocolate chip cookies