Sweet, chewy, and perfectly chocolate-y these Gluten Free Chocolate Chip Cookie Bars are here to please!
You may want a few, you may want the whole batch, but you don’t want to make an entire batch of cookies, because similar to me, it may just be you?
I think we’ve all been there and that’s why I created these yummy go-to Gluten Free Cookie Bars to fill the half batch need we have from time to time.
What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
unsalted butter (or butter substitute)
dark or light brown sugar (either will work)
egg yolk (room temp)
What’s The Key To Making The Perfect Chocolate Chip Cookie Bars?
Great question! And, luckily there is a simple answer- Chocolate!
When I was visiting the Cailler Chocolate factory in Switzerland with my sister I discovered that what made most of the cookies and other chocolate goods so great was indeed the chocolate! I know what you’re thinking, Go figure, but there is a good reason for this.
The best chocolate will often be from a bar as it has less sugar and contains fat mainly derived from cocoa butter, which creates a rich chocolate flavor-without it being overpowered by sweetness.
Ditch The Chips!
Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.
So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.
Do These Small Batch Cookies Require Freezer?
Yes and no.
If you don’t mind a potentially flatter cookie bar then you can skip it, but I do recommend refrigerating any gluten free cookie dough. Refrigerating the dough help the cookies keep their shape.
But these are bars, why does the shape matter? The refrigeration process also helps the gluten free cookie dough maintain the moisture from the butter and rise a bit.
So, if you are ok with flatter cookies then you can skip the fridge time.
If you are looking for optimal deliciousness then I recommend storing the dough in the fridge for at least 30 minutes before putting it in the load pan to go in the oven.
The sweetest and chewiest Small Batch Gluten Free Chocolate Chip Cookie Bars you can make!
3/4 cup all purpose gluten free flour (I used King Arthur’s gluten free flour and recommend you use the same or Bob’s 1:1 all purpose gluten free flour. Not all gluten free flour is created equally so you may get different results if you use other flours)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1/3–1/2 cup chopped chocolate
1/4 cup + 1 Tbsp packed brown sugar
2 Tbsp cane sugar
4 Tbsps unsalted softened butter
1 room temp egg (you can make this room temp by submerging the egg in warm water for 10 minutes in a small bowl)
1/2 tsp vanilla extract
Mix the dry ingredients (except for the chocolate chips) in a medium sized bowl and set aside. When measuring the flour be sure to level it and not pack it too much. Adding too much flour is easy by not leveling it and adding more flour will result in a different texture.
In a small bowl, mix the brown sugar and sugar cane with the butter until it is fully e corporates and the butter is creamed with the sugar leaving no clumps of butter in the mixture. Mixing the sugar and butter together will create small air pockets in the batter that will provide a nice lifted and light texture.
Beat the egg and vanilla together
Add the egg and vanilla mixture into the butter sugar mixture in the small bowl.
Add the wet to the dry and mix until the entire dough has no clumps or dry spots. Be careful not to overmix though. Over mixing will result in cookies that don’t rise as much
Add in 1/3 -1/2 cup of your favorite chocolate bar or chocolate chips. I recommend chocolate bars over chips as the chocolate will likely be higher quality and yield a richer cocoa flavor.
Spray the 9×5 loaf pan with non-stick spray or line with parchment paper and pour the dough into the load pan using a spatula.
Store in the fridge for 30 minutes and preheat the oven to 350.
Put in the oven for 23-25 minutes (if you want an underbaked effect I recommend the shorter end of this)
Remove from the Oven and let cool for 10-15 minutes and then slice evenly with a knife and serve!
If you find you batter is too crumby I recommend adding a little more butter.
These gluten-free flourless peanut butter cookie cups are perfectly crisp and sure to please a crowd.
Can you ever beat peanut butter wrapped in chocolate and more peanut butter?
What You Need To Make These Flourless Peanut Butter Cookies
Creamy peanut butter (not natural, use something like Jif. A natural one likely won’t work
Light brown sugar
How To Make The Perfect Dough
Remember to freeze the dough for at least 30 minutes! By Freezing the dough it helps limit the spread of the cookie but also helps it form a more moldable dough to roll into balls.
Also, be sure to not use natural peanut butter. The natural oils in natural peanut butter will yield a different texture. I suggest using White Chocolate Wonderful by Pb & Co or something like JiF or Peter Pan.
Hershey’s Kiss Variations
As with any recipe you can substitute the chocolate as you see fit and also ditch the mini muffin tin if you wish.
If you swap out the muffin tin trade it in for a cookie sheet and add Hershey’s kisses to the center.
Simple and Yummy flourless peanut butter cookies that are wrapped in a chocolate and peanut butter Rees’s center. These are gluten free and made with less than 6 ingredients.
1 cup creamy peanut butter (use Jif or any non-natural Pb)
½ cup light brown sugar + 3 tbsp for rolling cookies in
1/4 cup granular sugar
¼ teaspoon sea salt
1/2 tsp baking soda
1 tsp vanilla extract
24 mini Reese’s
Preheat the oven to 350°F. Spray a mini muffin tin baking sheet with non-stick spray.
In a large mixing bowl, combine all the ingredients, except for the mini Reese’s minis.
Store the bowl of dough in the freezer for 30 minutes.
Using a cookie scooper (mine was about 1.5 Tbsps of dough) drop the dough into the mini muffin tin. If you don’t want the cookies to have as much of an overflow than you may roll the dough into 1 tablespoon.
After rolling the dough into a ball roll it in a small bowl of the 3 Tbsps of sugar. Make sure the cookie is evenly coated.
Bake at 350°F for 13-15 minutes. The cookies should have little cracks in them and be slightly browned.
While the cookies are baking unwrap all of the mini Reese’s so they’re ready for when the cookies are done.
When the cookies are done in the oven press a toothpick into a cookie to check if there is any uncooked dough is present. If the toothpick comes out clean the cookies are ready!
Once the cookies are done baking quickly press a mini Reese’s on top. Allow cookies to cool for at least 10 minutes and enjoy!
These cookies can be stored in an airtight container for up to 3 days. You can also store them in the freezer for 2 weeks to a month. Just be sure to let them defrost before enjoying.
The Best Gluten-Free Chocolate Chip Cookies have emerged in a small batch and quick simple recipe!
These cookies require only 1 type of flour (that’s right you don’t need 3 for this recipe!) and can be whipped up in less than an hour with prep and freeze time!
We’ve all been there, you have a craving for a few warm sweet and salty cookies, but lack the desire to make a whole batch. Recently, I’ve really been into baking more small-batch or single-serve desserts (like my Gallete for one). Something about the variety of a different treat every day has a certain appeal that tends to beat out normal batch-style recipes as of late.
What You Need To Make These Gluten Free Fudgy Brownies:
All Purpose Gluten free flour (I used King Arthur’s as Xanthan gum is already in it)
Butter (salted or unsalted, I used Earth Balance’s dairy free butter as that’s what I had on hand)
Light brown sugar
Your Favorite Chocolate bar (I used Lilly’s Salted Caramel Chocolate Bar)
The Importance of freezing the dough
As with many Gluten-Free recipes, it is essential that you freeze the dough for at least 30 minutes. By freezing the dough it limits the spread of the cookie to the ideal-typical cookie size we all know.
Looking for more small-batch and single-serve recipes? Check out my other recipes below:
The perfect sweet and salty small-batch gluten-free cookies!
1/2 cup + 1 Tbsp All-purpose gluten-free flour (I used King Arthur’s)
1/4 tsp baking soda
Heaping 1/4 tsp of sea salt
1/4 cup light brown sugar packed
2 Tbsps of cane sugar/granulated sugar
1 room-temperature egg yolk beaten
1/4 cup unsalted softened butter
Heaping 1/2 tsp of vanilla extract
1/3 cup of your favorite chocolate bar cut into chunks ( I used this one by Lilly’s to add a hint of salted caramel flavor to the mix)
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Once complete, set aside
Add the sugars and softened butter in a medium-sized bowl, and mix them until they are fully combined. This will take about 2-3 minutes to mix by hand.
Add the beaten egg yolk, vanilla extract and salt to the medium-sized bowl until the dough has been fully combined.
Add the remaining ingredients, except for the chocolate chunks into the mixing bowl and stir until combined. Be sure to scrape the sides and that no clumps of flour are present.
Fold in the chocolate chunks.
Store the cookie dough in the freezer for 30-35 minutes.
Take out of the freezer and let the cookies sit out for 5 minutes. Then, using a cookie scoop, scoop the dough onto the prepared baking sheet, leaving enough room for the cookies to spread. you don’t need to flatten these cookies so the scooped form is ideal.
Bake for 10-12 minutes. If you prefer these cookies slightly under-baked I recommend the shorter end.
Remove the cookies from the oven and let them to cool on the baking sheet for 6-7 minutes. Then, transfer the cookies to a cooling rack for an additional 10 minutes and enjoy!
You can enjoy these cookies for up to 5 days if stored in an airtight container in the fridge.
Nutrition is roughly calculated using Lily’s chocolate
I’m not playing when it comes to these chewy Chocolate Chip Cookie bars! These are Gluten Free, Dairy Free, and easily Vegan by swapping out just one ingredient!
The Main Reasons I Love These Bars
Now, as a Gluten Free Gal I can say that making any type of cookies makes me nervous and I am sure you all know what I am talking about…
That’s right! The crumby, dry, and borderline un-bakeable texture that usually are accompanied by gluten free cookies.
But you can have peace of mind when baking these because they are 100% chewy, moist, and most of all a bit melty in the middle, which pairs greatly with ice cream!
You may be wondering, what makes these not crumble like a nature valley bar as soon as you touch it? That would be starch my friends! This includes all starches, like corn starch, potato starch, and arrowroot starch. When adding a starch it acts as the main binder and basically makes that crumble situation disappear.
This is what you’ll need to make these Magical Bars:
Almond butter and peanut butter (the drippier the better)
Plant based butter
Honey (or maple syrup for vegan)
Non-dairy mini chocolate chips
It may seem long, but every ingredient has a place and contributes to a chewy chocolate chip cookie bar. As mentioned before, the potato starch will act as the main binder.
You can also feel free to substitute the potato starch with arrowroot starch or cornstarch, you will just have to adjust the amount you add. For every Tablespoon of potato starch you should substitute with 2 tsp of arrowroot starch and cornstarch can be substituted in a 1:1 ratio. I admit I didn’t try substituting these in the recipe, but from my research and general knowledge of baking with starches these substitutions should be very similar since they are all starches.
These are a Triple Threat! They are:
Vegan (with one swap)
So, that means when you bring these to a party or a potluck, everyone can enjoy the Chocolate Chip Cookie Bar deliciousness!
Also, when looking at the nutritional information remember the key here is Healthier Chocolate Chip Cookie bars as these are a healthier alternative to the leading cookie usually has more than 20 grams of sugar and less than 2 grams of fiber.
These chewy, moist, and flavorful chocolate chip cookie bars are gluten free, dairy free, easily made vegan, and are lower in sugar than your average bars! Make this the ultimate dessert to top off your day!
6 Tbsp peanut butter
6 Tbsp almond butter
1 Tbsp plant-based butter
6 Tbsp non-dairy milk
2 Tbsp Honey (maple-syrup if vegan)
1 Tbsp Flaxseed
1 3/4 tsp vanilla extract
8 tsp potato starch
2 tbsp almond flour
2 Tbsp coconut flour
1/2 sifted oat flour
1/2 tsp baking soda
1/8 tsp sea salt
1/4 cup non-dairy mini chocolate chips
In a microwave-safe medium-sized bowl add in the nut butters, butter, and milk and microwave for 20-30 seconds.
Add in the remaining wet ingredients, stir, and set aside.
Add all dry ingredients in a large bowl and mix until combined.
Add the wet to the dry. You should have a thick and moldable dough at this point.
Fold in the chocolate chips.
Spray an 8×8 pan (also feel free to use parchment paper here) and bake for 23-25 minutes. If you would prefer a doughier texture than I would recommend baking more around 20 minutes.
Take out and let cool for 10 minutes.
This goes great with ice cream so feel free to serve these yummy bars with it and enjoy!