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Gluten-Free Chocolate Chip Cookie Bars in a stack.

Gluten-Free Chocolate Chip Cookie Bars

Gluten-Free Chocolate Chip Cookies Bars. Easy-to-Make. Great with nuts or without. 


  • nonstick cooking spray
  • 2 sticks butter, softened (8 ounces; 226 grams)
  • 1 cup packed light brown sugar (7 1/2 ounces; 213 grams)
  • 1/4 cup granulated sugar (2 ounces; 56 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups gluten-free flour (10 ounces; 284 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (one 12 ounce package) chocolate chips


  1. Preheat oven to 350 degrees F. Spray a 9x13 pan with nonstick cooking spray. 

  2. Beat together butter, brown sugar, and granulated sugar until thick, about 30 seconds. Add eggs and vanilla extract. Beat until fluffy. Add gluten-free flour, baking soda, and salt. Mix until a thick batter forms. Stir in chocolate chips. 

  3. Spread batter evenly into prepared pan. Bake until golden brown, a cake tester inserted into the center of the pan should come out clean, about 30 minutes. 

  4. Remove pan from oven. Allow to cool in the pan. Cut into bars. To store: wrap tightly and keep at room temperature for up to three days or freeze for up to 2 months.