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Gluten-Free Chocolate Chip Cookie Bars (Vegan)

Soft, chewy, and packed full of chocolate chip goodness! These gluten-free chocolate chip cookie bars are easy to make with only 10 ingredients, 1 bowl, and no chilling time required. An irresistible cookie bar treat.


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Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

The Best Gluten-Free Chocolate Chip Cookie Bars

An easy one-bowl recipe that requires only 10 ingredients and 30 minutes to bake. Talk about a winning combination right there. Packed full of warm buttery brown sugar flavour and all the chocolate chips a person could want!

So Easy To Make: Only 10 ingredients and one bowl are needed. You’ll be enjoying a chocolate chip cookie bar in no time.

Great For Sharing: Everyone loves a chocolate chip cookie: it’s a guarentee they’ll love this.

Chocolate Chips: Can a sweet treat ever have too much chocolate? I think not! And you can use whatever kind of chocolate chip you like best.

Dietary/Lifestyle Friendly: Whether you’re gluten-free, egg-free, nut-free, vegan, dairy-free, or “regular” this recipe can be adjusted to suit your specific allergy, lifestyle, and/or dietary needs.

Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

Gluten-Free Chocolate Chip Cookie Bars Ingredients & Substitutions

As always this recipe is gluten-free and vegan. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these gluten-free chocolate chip cookie bars but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.

Flour: I made this with XO Baking Co. gluten-free all-purpose flour blend. Note: gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap the flour with regular all-purpose flour.

Cornstarch: A touch of cornstarch helps keep these chocolate chip cookies bar thick and chewy. This can be substituted with arrowroot, tapioca, or even potato starch.

Butter: I enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.

Flax Eggs: To keep this recipe vegan, I used two flax eggs. This is made by combining 2 tablespoons of ground flax seed with 6 tablespoons of warm water. If you are not vegan or egg-free you can use 2 large room temperature eggs instead.

Chocolate Chips: I adore using Pascha vegan chocolate chips but any brand, type, or size of chocolate chip will work in this recipe. Use whatever best fits your dietary/lifestyle needs.

Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

Step By Step Instructions

1. Preheat the oven to 350º F and prepare an 8×8-inch pan with non-stick baking spray and parchment paper.

2. Combine the butter, brown sugar, granulated sugar, flax eggs, and vanilla extract in a large mixing bowl and mix until smooth.

3. Add in the flour, cornstarch, baking soda, and salt and mix until a soft dough forms.

4. Gently fold in the chocolate chips and spread evenly in the prepared pan. Top with a few additional chocolate chips if desired.

5. Bake for approximately 30 minutes and allow to fully cool. Enjoy!

Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

Vegan Chocolate Chip Cookie Bar Tips & Tricks

Removal: For easy removal, prepare the baking pan with non-stick baking spray and 2 pieces of parchment paper. Use the parchment paper edges as handles to gently remove the bars once fully cooled. Note: You can place the bars in the fridge to cool faster.

Baking Time: The key to delicious chewy chocolate chip cookie bars is to ever so slightly under-bake them. Check them at the 25 minute mark and if the edges are golden and the center appears almost set take them out and see if a toothpick comes out clean or with a few moist crumbs. If so, they are done. If not, put them back in to bake for a few more minutes.

Do you enjoy an extra ooey gooey texture? Check the bars at 20 minutes.

Parchment Paper: Do not skip on the parchment paper. Spray the pan with non-stick baking spray and ine with pan with two pieces of parchment paper. This is going to make removal so much easier.

Run a butter knife around the corners of the fully cooled gluten-free chocolate chip cookie bars and use the overhanging parchmant paper as handles to gently lift the bars out. And remember, do not attempt removal until they are fully cooled.

Cutting: Looking for a clean cut? Ensure the chocolate chip cookie bars are fully cooled before slicing. With a large sharp knife, run the knife blade under hot water for 10 seocnds, wipe it clean, and make the first slice. Continue this pattern until fully cut as desired.

Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

Easy Chocolate Chip Cookie Bar FAQs

Will This Recipe Double?

Absolutely. If you would like to double the recipe use a 9×13-inch baking pan. Note: baking time will increase.

How will I know when they are fully baked?

You want to see golden brown edges that are set and a slight overall rise. The center may appear a bit underbaked (this is okay) but a toothpick inserted in the center will come out clean or with a few crumbs.

What is a cookie bar?

A cookie bar is basically a laerge cookie cut into individual bar size. Great to save time as there is no need to scoop or roll cookie dough balls. Plus, cookie bars tend to have a gooier texture. Yum!

Can I Use Different Chocolate Chips?

Yes. Feel free to use whatever kind of chocolate chips you have on hand or prefer. Milk chocolate, semi-sweet, dark, or even white chocolate. Sprinkles would be so much fun too!

How do I keep them soft?

Ain’t nobody got time for a hard stale chocolate chip cookie bar, right?! Once these bars are fully cooled, put them in an airtight container and store at room temperature.

Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

How To Serve And Store

Serving: Cut into squares once fully chilled and serve as is, with a scoop of vanilla ice cream, or with a hot cup of coffee or tea. Pro Tip: if you love a soft gooey bar, pop one in the microwave for 5-10 seconds.

Storing/Freezing: Store in an airtight container at room temperature for up to 1 week or frozen for up to 6 months.

Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

Why You’ll Love These Easy Gluten-Free Chocolate Chip Cookie Bars

Bursting with classic cookie flavor, these easy gluten-free and vegan chocolate chip cookie bars are an absolute must-bake.

With an adaptable and simple ingredient list, you can tailor this recipe to suit your dietary or lifestyle needs so everyone can enjoy a bite of chocolate chip cookie bar yum!

I would love to know if you make these sensational gluten-free chocolate chip cookie bars. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

More Delicious Cookie and Cookie Bar Recipes

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Golden brown chocolate chip cookie bars cut into squares and full of dark chocolate chips.

Gluten-Free Chocolate Chip Cookie Bars (Vegan)


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  • Author: Katie Stymiest
  • Total Time: 40 Minutes
  • Yield: 16 Squares/Bars 1x
  • Diet: Gluten Free

Description

Soft, chewy, and packed full of chocolate chip goodness. These gluten-free chocolate chip cookie bars are easy to make with only 10 ingredients, 1 bowl, and no chilling time required. An irresistible cookie bar treat.


Ingredients

Units Scale

Chocolate Chip Cookie Bars

  • 2 cups (240g) gluten-free 1:1 baking blend
  • 1/4 cup (40g) cornstarch
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons fine sea salt
  • 3/4 cup (170g) vegan butter, softened
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons warm water)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) vegan chocolate chips
  • optional: chocolate chips & coarse sea salt for sprinkling on top

Instructions

Chocolate Chip Cookie Bars

  1. Prepare the flax eggs by combining the ground flax seed and warm water. Stir to combine and set aside for 5 minutes to gel.
  2. Preheat the oven to 350ºF degrees and prepare a 8×8-inch baking pan with non-stick baking spray and two pieces of parchment paper. Set aside.
  3. In a large mixing bowl, combine the softened butter, brown sugar, granulated sugar, flax eggs, and vanilla and mix until combined.
  4. Add in the flour, cornstarch, baking soda, and salt and mix until a soft dough forms.
  5. Fold in the chocolate chips until just combined and transfer the dough to the prepared pan.
  6. Bake for approxiamtely 25-30 minutes (less if you prefer an ultra fudgy bar) and remove from the oven. Allow to fully cool in the pan before removing and slicing. Enjoy!
  7. Store leftovers in an airtight container at room temperature for up to 7 days or frozen for up to 6 months.
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American

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4 Comments

    1. Yes, absolutely! I have a whole handy section in the blog post that lists ingredient swaps. You would replace the flax eggs with 2 large room temperature eggs.

  1. If you wanted to make this recipe with regular flour (with gluten), would the cornstarch be necessary? Could this recipe be made oil free? Thank you. 🙂

    1. Yes, you can use regular flour. The cornstacrh helps with the texture so I personally would keep it in but you certainly don’t have to. You can swap it out with more flour. As for oil-free, you can replace the oil with applesauce or sour cream/greek yogurt but note that they will not be as moist.

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