These gluten-free chocolate chip cookie bars are buttery, filled with chocolate chips, and easy to make. They’re basically your favorite chocolate chip cookie in a thick, easy-to-make bar!
I think I love chocolate chip cookie bars more than chocolate chip cookies. And I love chocolate chip cookies! Why? They’re so easy to make. You simply make the cookie dough, press it into a pan and bake. There’s no scooping dough and waiting for each pan of cookies to bake. This makes them a perfect weeknight recipe—you know for those nights when you’re craving something a little sweet.
Just like my favorite gluten-free chocolate chip cookie recipe, these bars are so flavorful! They’re buttery. (For my dairy-free friends, I got you! There’s a dairy-free variation with the recipe.) And the brown sugar adds a nice sweetness and a light molasses flavor. Simply put, these bars are perfect. Let’s make a batch!
Ingredients
- Gluten-Free Flour. I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour for these. Using a different flour might change the texture of the bars.
- Brown Sugar. Both dark and light brown sugar work. I prefer dark brown because the molasses flavor is a little stronger.
- Granulated Sugar. Just a little adds a nice sweetness.
- Butter. Use softened butter so it mixes nicely with the sugar and eggs. I like salted butter but that’s just a preference.
- Eggs. Two large eggs help hold the bars together and give them a little rise.
- Chocolate Chips. Semi-sweet chips are the classic choice. But chunks or milk chocolate chips make tasty bars too.
- Baking Soda. Gives the bars rise. Don’t skip it or these will be too dense.
- Salt. Enhances all the other flavors.
Dairy-Free Variation
It’s easy to make these bars dairy-free. Just replace the butter with your favorite dairy-free buttery spread. And use dairy-free chocolate chips. Make those two swaps and you’ll have wonderful dairy-free and gluten-free chocolate chip bars.
How to Make Gluten-Free Chocolate Chip Cookie Bars
- Make the dough. Use a large mixing bowl for this recipe.
- Stir in the chocolate chips. Make sure they mix throughout the dough. This way, every bite has some chocolate.
- Spread the dough into a greased pan.
- Make sure the dough is even. This helps the bars bake evenly.
- Bake until the bars are golden brown. Since these are gluten-free, expect them to be a very light brown when done. Let the bars cool right in the pan and then cut into pieces.
If you want to frost these, let them cool and then frost with gluten-free vanilla buttercream.
Storing Leftovers
Cover the any leftover bars and store them covered on the counter for up to four days. These also freeze really nicely! All you need to do is let the bars cool. Then place them into a freezer container. I like to place a piece of parchment between each layer. Freeze until you’re ready to enjoy.
Note: This recipe was first shared in May 2017. It was last updated in March 2025 to include new photos and helpful information.
Gluten-Free Chocolate Chip Cookie Bars
These gluten-free chocolate chip cookie bars are buttery, filled with chocolate chips, and easy to make. They’re basically your favorite chocolate chip cookie in a thick, easy-to-make bar!
Ingredients
- nonstick cooking spray
- 2 sticks butter, softened (8 ounces; 226 grams)
- 1 cup packed light brown sugar (7 ½ ounces; 213 grams)
- ¼ cup granulated sugar (2 ounces; 56 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups gluten-free flour (10 ounces; 284 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (one 12 ounce package) chocolate chips
Instructions
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Preheat oven to 350℉. Spray a 9×13 pan with nonstick cooking spray.
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Mix together softened butter, brown sugar, and granulated sugar until thick, about 30 seconds.
Add eggs and vanilla extract. Mix until fluffy.
Add the gluten-free flour, baking soda, and salt. Mix until a thick batter forms. Stir in chocolate chips.
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Spread the batter evenly into the prepared pan.
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Bake until light golden brown. A cake tester inserted into the center of the pan should come out clean, about 30 minutes.
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Cool bars in the pan. Cut into 12 bars.
To store: wrap tightly and keep at room temperature for up to four days or freeze for up to 4 months.
Recipe Notes
Dairy-free variation. Replace the butter with a dairy-free buttery spread that’s suitable for baking. Use dairy-free chocolate chips.
Mia says
Great bars. Glad I found therecipe.
Laura says
I made this recipe exactly as it was written, and they are delicious! Cannot tell they are gluten free at all.
Alexis says
Very good!
Kim B says
What flour did you use.
Laura says
I made these cookie bars exactly as the recipe states, and they are delicious! You cannot tell they are gluten free.
Lee in New Zealand says
Great flavour and texture! For the 2 1/4 cups of gluten-free flour I made a blend of pea, almond, buckwheat, arrowroot, potato flours and custard powder (which works well in the mix for gluten-free!) plus the xanthan gum you recommended. They turned out really well! A bit of nutmeg would probably be a great addition too.
Barb Pawloski says
Yummy!! Thanks for this recipe!
Pam Hickman says
Mine were very dry and crumbly
Elizabeth says
Do you remember which flour blend you used?
Max says
Awesome GF chocolate chip bars! My 7-year-old “bonus” daughter didn’t even seem to notice that these were GF and actually asked for more on these (unfortunately I had to bake some more when she asked). I was able to cut it into small enough squares that both kiddo and I could have some as well as share with a neighbor/friend who’s gluten-intolerant. Great finding recipes like this! I’m actually working on another batch now w/ chocolate chip/peanut butter chips (Nestle Tollhouse has such a mixed bag) to try and eventually thinking butterscotch chips/chocolate chips.
Rósa says
They were delicious, but I baked them on the fan setting and they were perfectly baked after 23 minutes.