These Gluten-Free Chocolate Chip Cookie Bars are a fun, wholesome treat! They’re like rich, buttery, chocolate chip-packed cookies, only thicker and possibly more irresistible.
And they’re also dairy-free, refined sugar-free and Paleo friendly!
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Why this recipe works
As much as I love my Paleo Chocolate Chip Cookies as is, something happens when you take almost the same recipe and bake it into bars. There’s just something about these thicker, square-shaped treats that feel more…special? Indulgent? Whatever the right word is, these are definitely a must-make.
A “regular” version of this recipe would use flour and butter. But for those of us who can’t tolerate or are trying to avoid gluten and dairy, that won’t work. Instead of flour, I use superfine blanched almond flour, It’s made of peeled, finely ground almonds, retaining their fat, fiber and protein. When used in a recipe like this, it helps create a rich, buttery texture.
And because the almond flour is already adding fat, we don’t need a lot of a dairy-free butter substitute. So I add just a bit of coconut oil. And instead of regular sugar or brown sugar, I’m using coconut sugar, a less-refined sugar that adds a brown sugar-like flavor.
To keep these gluten-free cookie bars dairy-free as well, look for dairy-free chocolate chips or a chocolate bar you can chop up into chips. I like Enjoy Life!, Hu or Ghirardelli (yes, their bittersweet chocolate bar is naturally dairy-free).
You can also leave out the chocolate for delicious almond flour cookie bars, but where’s the fun in that?
What you need
Ingredients:
- 1 large egg, room temperature – If your egg is cold, submerge it in very warm water for 5 minutes.
- ⅓ cup coconut sugar – This is a less-refined sweetener that adds a brown sugar-like flavor.
- 1 tablespoon coconut oil, melted and cooled – This is used in place of butter. You don’t need a lot to get that buttery texture! To melt it, nuke it in a small bowl in the microwave for 30-60 seconds.
- ¾ teaspoon vanilla extract – You might not notice it, but don’t leave it out. It helps create a rounder, more complex flavor.
- 1½ cups superfine blanched almond flour – I use the “scoop and level” method for measuring almond flour. Do not use almond meal.
- ¼ teaspoon fine sea salt
- ¼ cup chocolate chips or chopped bittersweet chocolate bar (60-72%) – See FAQ below for dairy-free and Paleo variations.
Equipment:
- a large mixing bowl
- a small, microwave-safe bowl for melting the coconut oil
- an 8×8″ baking dish (or other 2-quart baking dish)
- measuring spoons
- measuring cups
- a whisk
- a spatula
- parchment paper
- a sieve (to sift the almond flour if it’s lumpy)
- a cooling rack (optional)
How to make Gluten-Free Chocolate Chip Cookie Bars
Step 1: Heat the oven to 350° F.
Step 2: Line the baking dish with the parchment paper. This will make it easier to remove and cut the bars later.
Step 3: In a large bowl, whisk the egg, coconut sugar, melted and cooled coconut oil and vanilla until combined.
Step 4: Add the almond flour (sifting it through a sieve if it’s lumpy) and salt. Stir with a spatula until combined. The batter will be thick.
Step 5: Stir in the chocolate chips until evenly distributed.
Step 6: Scrape the batter into the parchment-lined baking dish. Use the spatula or your hands to pat it into an even layer (don’t press too hard). If it’s sticky, get your spatula or hand slightly damp with water, then blot any excess water on the surface with a paper towel when you’re done.
Step 7: Bake until golden brown around the edges and set in the center, about 20-25 minutes. Cool completely on a cooling rack, if using. Cut 3 rows down and 3 rows across to make 16 bars.
Frequently Asked Questions (FAQ)
To make this recipe dairy-free, use dairy-free chocolate chips or a chocolate bar you can chop up into chip-sized pieces. I like Enjoy Life!, Hu or Ghirardelli (yes, their bittersweet chocolate bar is naturally dairy-free, but always check the labels).
To make this recipe Paleo friendly, use a Paleo-friendly chocolate bar like Hu that you can chop up into chip-sized pieces.
Yep! You can store them at room temperature for 2 days or store them in the fridge for up to a week.
Yes. Spread out the cooled, cut cookie bars on a parchment-lined baking sheet and place in the freezer. Once they’re frozen through (about 4-5 hours), transfer to a freezer-safe container or baggie and freeze for up to 1 month. Thaw overnight in the fridge.
Other recipes you might like:
- Paleo Chocolate Chip Cookies
- Giant Paleo Chocolate Chunk Cookies
- Paleo Crumb Bars
- Paleo Lemon Bars
- Paleo Carrot Cake Bars
Gluten-Free Chocolate Chip Cookie Bars (Paleo)
Ingredients
- 1 large egg, room temperature
- ⅓ cup coconut sugar
- 1 tablespoon coconut oil, melted and cooled
- ¾ teaspoon vanilla extract
- 1½ cups superfine blanched almond flour, not almond meal
- ¼ teaspoon fine sea salt
- ¼ cup chocolate chips or chopped chocolate bar
Instructions
- Heat the oven to 350° F.
- Line an 8×8" square baking dish with parchment paper. This will make it easier to remove and cut the bars later.
- In a large bowl, whisk the egg, coconut sugar, melted and cooled coconut oil and vanilla until combined.
- Add the almond flour (sifting it through a sieve if it's lumpy) and salt. Stir with a spatula until combined. The batter will be thick.
- Stir in the chocolate chips until evenly distributed.
- Scrape the batter into the parchment-lined baking dish. Use the spatula or your hands to pat it into an even layer (don't press too hard). If it's sticky, get your spatula or hand slightly damp with water, then blot any excess water on the surface with a paper towel when you're done.
- Bake until golden brown around the edges and set in the center, about 20-25 minutes. Cool completely on a cooling rack, if using. Cut 3 rows down and 3 rows across to make 16 bars.
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