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Like a chocolate chip cookie, but in bar form which means more of that ooey-gooey soft middle! These Gluten-Free Chocolate Chip Cookie bars are easy to put together, using just 1-bowl and no fancy equipment. Made without any refined sugar, and using nutrient-dense baking flours, these chocolate-studded bars are not only delicious but one you can feel good about eating.

Gooey gluten-free chocolate chip cookie bars.


But what’s more is that we really simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot chocolate chip cookies on your table quickly. So what are you waiting for?

Gluten free cookie bar with a gooey middle.

Ingredients Needed

  • Almond Flour
  • Coconut Flour
  • Coconut Sugar
  • Eggs
  • Baking Powder + Baking Soda
  • Butter
  • Salt
  • Vanilla
  • Chocolate Chunks

Substitutions

Flours: We haven’t tried this with any other flours. If you do experiment, let us know how it goes!

Coconut Sugar: This can likely be swapped with maple sugar, or even brown sugar, but we don’t recommend swapping it with honey or maple syrup.

Eggs: We haven’t tried this with an egg substitute.

Butter: You can use equal parts room temperature coconut oil.

Chocolate Chips: Want to add in something else, or in addition, to chocolate chips? Go for it. We’re thinking nuts would be good in this!

I love how easy this recipe is! Anytime you only need 1 bowl, a few ingredients and less than 30 minutes to get a sweet treat on the table is a winning recipe to me. To make this recipe:

  1. Preheat the oven and prepare a baking pan! We recommend putting in a parchment sling for easy removal.
  2. Mix together the dry.
  3. Add in the wet.
  4. Fold in chocolate chips.
  5. Transfer to the baking dish, and bake!
Gluten free chocolate chip cookie bars on a plate.

Storing Cookie Bars

As with any cookie bar recipe, these are pretty awesome on the day they are made. On day 1, the edges are nice and crispy and the middle is soft. The good news is that they’ll also pretty awesome days later when stored at room temperature or even in the freezer! You can store these in the refrigerator for up to 5 days, or the freezer for up to 6 months. Our family loves eating these cold, straight from the freezer, but you can also let it sit at room temperature to warm up for about 20 minutes.

Cookie bar being placed on a plate.

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Gooey gluten-free chocolate chip cookie bars.

Cookie Bars

5 from 3 votes
Like a chocolate chip cookie, but in bar form which means more of that ooey-gooey soft middle! These Gluten-Free Chocolate Chip Cookie bars are easy to put together, using just 1-bowl and no fancy equipment. Made without any refined sugar, and using nutrient-dense baking flours, these chocolate-studded bars are not only delicious but one you can feel good about eating.
Servings 9
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes

Ingredients
  

  • 1 1/2 cup blanched almond flour
  • 1 tablespoon coconut flour
  • 1/2 cup coconut palm sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch fine sea salt
  • 3 tablespoons butter softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup chocolate chunks
  • Coarse sea salt for garnish (optional)

Instructions

  • Preheat the oven to 350ºF and prepare an 8″ baking dish by greasing it and lining it with a parchment paper sling.
  • To a large bowl, add in the almond flour, coconut flour, baking powder, baking soda, sugar, and salt and combine until it comes all together.
  • Add in softened butter, egg, vanilla extract. Mix until combined.
  • Fold in the chocolate chips and place better into the prepared pan. The batter will be fairly thick. Using a spatula press the batter down evenly into the pan and smooth over the top (alternatively, simply wet hands lightly and gently pat the top to smooth it out). Add more chocolate chips, if desired, to the top of the batter.
  • Bake for 20-25 minutes, 20 minutes for more underbaked-style.
  • Remove from the oven and let cool slightly. Remove the bars gently from the pan with your parchment sling, and let cool on a rack. 
  • Sprinkle with coarse sea salt, if desired, then cut into 9 portions and enjoy.

Notes

 
Can sub coconut oil for the butter.
Works with maple sugar or coconut sugar.

Nutrition

Serving: 1/9 recipe. 1 barCalories: 130kcalCarbohydrates: 15gProtein: 1.7gFat: 6.8gCholesterol: 50mgSodium: 315mgSugar: 13g
Keyword: Gluten Free Chocolate Chip Cookie Bars
Course: Sweets
Method: Bake
Author: Lexi

 



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Comments

  1. 5 stars
    Made these with coconut oil and brown sugar – excellent! Mine were less gooey, more cakey, but I did cook the 25 mins for a more browned top.

  2. Hello!

    We tried making these today, but they didn’t quite come out like the picture. We used great value ultra fine almond flour, bob’s red mill coconut flour, butter (not coconut oil), and baked them 22 min. They came out bready and could have been sweeter (personal preference). The texture wasn’t exactly what I would consider a cookie. They were still good, but didn’t look like the gooeyness and texture of yours. Not sure if this is how they are supposed to come out or not, but hoping you could give me some advice. Thanks! 🙂

  3. 5 stars
    I made these recently and I must say they are delicious! Like you said, they are great right from the freezer too if you have any left over to store. Thanks for an awesome recipe!

  4. Made these for game night with some friends – everyone with different dietary preferences (some gluten & dairy free while other love all the gluten and dairy). These came out great and everyone loved them – I used coconut oil to make the dairy free as well as enjoy life chocolate chips. So good!