Gluten Free Cookie Bars Recipe
These thick and chewy gluten free cookie bars are the easiest way to bake up everyone's favorite chocolate chip cookies in a single square baking pan.
Servings: 9 cookie bars
Equipment
- Handheld or stand mixer
Ingredients
- 1 ¼ cups (175 g) all purpose gluten free flour blend See Recipe Notes
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup (36 g) cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter chopped
- ⅝ cup (125 g) granulated sugar
- ⅝ cup (136 g) packed light brown sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature
- 1 (25 g) egg yolk at room temperature
- ¾ teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F. Line an 8-inch square baking pan with nonstick aluminum foil, or regular heavy-duty aluminum foil and spray it with nonstick cooking spray. Set the pan aside.
- In a small bowl, place the flour, xanthan gum, cornstarch, baking soda, and salt, and whisk to combine well. Set the bowl aside.
- In a medium-size, heavy-bottom saucepan, place the chopped butter, granulated sugar, and light brown sugar.
- Place the saucepan over medium-low heat and, stirring occasionally to prevent burning, melt the butter and sugar and bring to a gentle simmer. Remove the pan from the heat and set it aside to cool until no longer hot to the touch.
- In a large bowl, place the eggs, egg yolk, and vanilla, and beat with a handheld mixer until foamy and lighter in color (about a minute).
- Add the cooled butter and sugar mixture, and beat very well until the mixture falls off the beaters in ribbons (about 3 minutes).
- Add the flour mixture to the bowl, and mix until the streaks of flour disappear, scraping the sides of the bowl frequently. The mixture will be thickly pourable and very sticky.
- Add 5 ounces of the chocolate chips, reserving the final ounce to go on top. Mix by hand until the chips are evenly distributed throughout the cookie dough.
- Transfer the cookie dough to the prepared baking pan, and use a moistened offset spatula or knife to spread it into an even layer in the pan.
- Scatter the remaining chocolate chips evenly over the top and bang the pan on the counter a few times so the chips stick and sink down a bit.
- Bake in the center of the preheated oven for about 40 minutes, or until the top is lightly golden brown all over, and no longer glistens or jiggles at all when the pan is moved gently.
- Allow the bars to cool in the pan at room temperature for at least 10 minutes before placing them, still in the pan, in the refrigerator to chill until firm to the touch, about 30 minutes.
- Remove the cooled bars from the pan by holding onto the foil. Slice into 9 equal pieces, and serve.
Video
Notes
Gluten free flour notes
This recipe works best with Better Batter’s original all purpose blend or Nicole’s Best multipurpose with added xanthan gum. It should also work with Bob’s Red Mill 1-to-1 in the blue bag.
To make your own high-quality gluten free flour blend, check out my mock all purpose gluten free flour blends.
Nutrition
Serving: 1bar | Calories: 415kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 293mg | Potassium: 148mg | Fiber: 2g | Sugar: 36g | Vitamin A: 402IU | Calcium: 36mg | Iron: 2mg
