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)
- baking powder
- baking powder
- sea salt
- unsalted butter (or butter substitute)
- dark or light brown sugar (either will work)
- cane sugar
- egg yolk (room temp)
- vanilla extract
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.Print
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.
- Serving Size: 1 Cookie bar
- Calories: 218
- Sugar: 11
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
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