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Savor the goodness of these Gluten Free Chocolate Chip Cookie Bars! With wholesome almond flour, these bars bring a delicious twist to classic cookies. They’re gluten-free, bursting with flavor, and boast a chewy texture — perfect for satisfying a sweet craving.
These gluten-free cookie bars made with almond flour are just like a traditional cookie bar – soft and chewy without being crumbly. No one will know they are gluten free unless you tell them!
The secret to the perfect gluten free chocolate chip cookie bar is in the almond flour. Blanched almond flour is made from super finely ground almonds that have had their skins removed (hence blanched in the name).
Table of Contents
24 Best Chocolate Chip Cookie Recipes Ever!
Why You’ll Love These Gluten Free Chocolate Chip Cookie Bars
- This recipe is gluten-free and grain-free.
- It’s easy and fast to make with one bowl and one pan.
- Kids of all ages will love helping with this recipe.
Recipe Ingredients
- Butter — If using salted butter, you may want to reduce the amount of salt a bit in this recipe.
- Brown sugar
- Egg
- Vanilla extract
- Almond flour — Bob’s Red Mill has a great super-fine blanched almond flour that works well in this recipe.
- Cornstarch — You can use arrowroot powder instead if needed.
- Baking soda
- Salt
- Chocolate chips — Semi-sweet, milk, or dark chocolate chips are the best in this recipe.
See the recipe card below for full information on ingredients and quantities.
How to Make Gluten Free Chocolate Chip Bars
Step 1: Mix the softened butter and brown sugar in a bowl until they are fully combined, about 2 minutes.
Step 2: Add the egg and vanilla. Beat until the mixture is light and fluffy, about 3 minutes.
Step 3: Add the almond flour and other dry ingredients and stir to combine.
Step 4: Fold in 3/4 of the chocolate chips.
Step 5: Place the dough in a 9×9 inch baking pan lined with foil or parchment paper and spread them out. Sprinkle the remaining chocolate chips on top and gently press them in.
Step 6: Bake at 350 degrees F for about 20 minutes. Let the bars cool for approximately 20 minutes before removing them from the pan and cutting them.
Recipe FAQs
I wouldn’t recommend it. This recipe was developed for blanched almond flour so I can’t guarantee other gluten-free flours will work the same. I recommend making this recipe once as written before experimenting with other flours.
Almond flour only contains finely ground almonds. It is gluten-free, grain-free, and paleo because it only contains almonds. Bob’s Red Mill has a great super-fine almond flour. That’s what I used in developing this recipe.
Blanching the almonds helps the skins to come off. The almond flour looks better, tastes better, and has a better texture when used in baking.
Expert Tips
- First Time Baking: Don’t make your own substitutions until you have tried this recipe as written. Alternative flours absorb liquid and fats differently than traditional flours, so you’ll have an idea of what they are doing and how they bake up before playing with them.
- Quality Ingredients: High quality almond flour, chocolate chips, and butter help to make a really delicious dessert in the end.
- Lunchbox Treat: Stick a frozen bar in a lunchbox and it will be thawed by lunchtime. Your kids will love finding a little treat!
- Tried and True: Even if you aren’t part of a gluten-free family, it’s a good idea to have a few tried-and-true gluten-free recipes that you can make when you need them.
Storing Suggestions
Store leftovers in an airtight container in the fridge for up to five days.
To freeze, cut the bars and make sure they are fully cooled before freezing. Place them in a single layer (or put parchment between multiple layers) in an airtight container. Store in the freezer for up to three months.
More Chocolate Chip Cookie Recipes to Consider
Chocolate Chip Cookies
Double Chocolate Chip Cookies {Rich & Fudgy}
Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
Chocolate Chip Cookies
Mason Jar Chocolate Chip Cookie Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Gluten Free Chocolate Chip Cookie Bars
Ingredients
- 1/2 cup butter, at room temperature
- 3/4 cup brown sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2 1/2 cups super fine almond flour
- 3 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, divided
Instructions
- Preheat the oven to 350 degrees F. and line a 9×9 inch baking pan with foil or parchment paper. Spray the foil or parchment paper with cooking spray and set aside.
- In a medium mixing bowl add the butter and brown sugar and beat until well combined, about 2 minutes.
- Add the egg and vanilla and beat until light and fluffy, about 3 minutes.
- Add the almond flour, cornstarch, baking soda, and salt and stir until combine.
- Add 3/4 of the chocolate chips, reserving 1/4 to sprinkle on the top. Stir to combine.
- Press the dough evenly into the bottom of the prepared pan. Sprinkle the remaining chocolate chips on top of the dough in the pan and gently press them down.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. The cookie bars with be slightly puffy and golden brown on top.
- Let the cookie bars cool in the pan for about 20 minutes before using the foil or parchment to help remove the chocolate chip cookies bars from the pan.
- Place the bars on a cutting board and cut into 16 even pieces.
- Enjoy warm, at room temperature, or even frozen.
- Store leftovers in an air-tight container in the fridge.
Notes
- Not all almond flour is blanched but blanching the almond (removing the skins from the almond) before grinding it into flour. Make sure the almond flour is blanched for this recipe.
- Gluten-free baking can be tricky and this recipe was tested four times in development so you know it’s going to turn out great every time.
- You can substitute arrow root powder for the cornstarch if you prefer.
- You can use semi-sweet, milk, or dark chocolate chips or a combination of the three types of chocolate in this recipe.
I couldn’t find the recipe I used to make these previously, so I decided to try your recipe and it turned out very dry. I am unsure why it would turn out that way. I only cooked them for 15 minutes at 350 degrees.
Hmmm, did you measure with a heavy hand? Forget some of the butter? I make these all of the time and they are soft and gooey!
Made these today – I doubled the recipe and used half chocolate & half butterscotch chips – they got a really nice chewy texture after they cooled for a couple hours – I’ve tried a ton of similar gluten free recipes but this one is my favorite so far
Delicious and easy to make .