Gluten Free Chocolate Chip Bars

Gluten Free Chocolate Chip Bars – These oatmeal chocolate bars are filled with ground oats and sweet chocolate chips. This easy recipe makes rich, delicious gluten-free cookies that your friends and family will love.

If you love making cookie bars, you’ll love my recipe for gluten-free chocolate chip cookies.

Gluten Free Chocolate Chip Bars

Gluten Free Chocolate Chip Bars

Everyone loves homemade cookies, but you don’t always have time to make the dough and bake a pan at the same time. This easy cookie bar recipe allows you to bake all of the cookie dough in a 9×13 inch pan.

Chocolate Chip Cookie Bars (healthy, Gluten Free, Dairy Free)

This one-bowl recipe makes delicious, chewy cookie bars packed with oatmeal and chocolate chips. If you want the taste of oatmeal cookies with chocolate chips, but for a short time, then try this recipe with the mini gluten cookies.

For a thick and chewy texture, rolled oats are the best choice. I use oats that are certified gluten free.

Oats are gluten-free, but if they are processed in a facility that processes barley, rye and wheat, there is a possibility of cross-contamination. For more information, see Oat-Conundrum: Are Oats Gluten-Free?

Grease the bottom and sides of a 9×13-inch baking dish. Line the pan with enough parchment paper to cover the long side of the pan.

Low Carb Chocolate Chip Cookie Bars Recipe (dairy Free, Paleo)

In a large mixing bowl, combine the gluten-free flour, salt, baking powder, baking soda, and cinnamon.

Bake the cookies at 350 degrees for 25-30 minutes or until the tops are golden brown.

Cookie sticks are simply cookie dough pressed into a pan, baked and cut into squares. They are quicker and easier than baking individual cookies.

Gluten Free Chocolate Chip Bars

There are two common mistakes that can lead to dry cake bites. The first thing is to mix the flour. Another thing is to cook for them.

Ooey Gooey Peanut Butter Oatmeal Cookie Bars

Allow the bars to cool completely before storing. The cut-off bars will last 3-4 days, at room temperature, if stored in an airtight container.

Oatmeal cookies are perfect for freezing. Wrap the bars in plastic wrap, then place in a freezer-safe container and freeze for up to 3 months.

Loaded with oatmeal and chocolate chips, these thick chewy chocolate chip oatmeal bars are an easy gluten-free treat to share with family and friends.

This one-bowl recipe is great when you’re short on time but still want to enjoy homemade chocolate chip cookies.

Gluten Free Tahini Cookie Bars

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Portion size: 1 bar Calories: 275 kcal Carbohydrates: 37 g Protein: 3 g Fat: 13 g Saturated fat: 8 g Polyunsaturated fat: 1 g Monounsaturated fat: 3 g Trans fat: 1 g Cholesterol: 43 mg Sodium: 218 mg Potassium: 63 mg Fiber: 2 g Sugar: 23 g Vitamin A: 343 IU Vitamin C: 1 mg Calcium: 45 mg Iron: 1 mg

Gluten Free Chocolate Chip Bars

The nutritional information provided is an estimate and will vary depending on the product and brand you use. You should calculate the actual nutritional information for the ingredients you use with your preferred nutrition calculator. Calories: 222 kcal Carbohydrates: 27 g Protein: 3 g Fat: 12 g Saturated fat: 7 g Trans fat: 1 g Cholesterol: 50 mg Sodium: 174 mg Potassium: 83 mg Fiber: 2 g Sugar: 18 g Vitamin A: 243 au Calcium: 37 mg Iron: 1 mg

Healthy Oatmeal Cookie Bars (5 Ingredients!)

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Chocolate Chip Cookie Bars {gluten Free}

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Modeled after my recipe for the best gluten-free chocolate chip cookies, these bars are basically like the most amazing chocolate chip cookies, but in bar form.

Gluten Free Chocolate Chip Bars

I love that cookie bars are substantial and make you feel like you’re really sinking your teeth into something special, while I love cookies for how easily they pop into your mouth.

Gluten Free Chocolate Chip Cookie Cheesecake Bars

The ultimate clincher for me in a chocolate chip cookie is the chewy texture, which these cookies have mastered!

The way I see it, these chocolate chip cookies are a great school treat for kids that require minimal effort, they’re perfect for any baking stomach, and they’re also amazing for people like me who have a bad sweet tooth.

Butter: the ingredient that makes everything taste golden. Unsalted butter is used to give these cracker bites a richness. You can easily substitute ghee or coconut oil if you prefer. For coconut oil, you may need to add more flour, as it tends to be a bit oilier than butter.

Powdered sugar: The sweet part of the recipe! Brown sugar adds a nice depth of flavor and extra moisture, but choose your favorite sweetener.

The Best Doughy Chocolate Chip Cookie Bars (paleo + Vegan)

Egg: Adds lift and structure to the cakes, egg helps to fluff up the cakes and also holds them together well. If possible, bring the egg to room temperature before making the recipe.

Vanilla extract: A touch of pure vanilla extract gives the cookie pieces a warm flavor. If you don’t have any on hand, you can skip it.

Gluten-Free All-Purpose Flour: In order to make these gluten-free cookies, we need a basic gluten-free flour mix. I use Bob’s Red Mill’s 1-to-1 baking flour, but King Arthur and Pamela’s also works well. For a grain-free recipe, make my best Giant Paleo Chocolate Chip Cookies.

Gluten Free Chocolate Chip Bars

Baking powder and baking soda: leavening agent. Baking powder and baking soda help achieve even baking, ensure the bars rise, and ensure they hold together when sliced.

Gluten Free Vegan Chocolate Chip Peanut Butter Cookie Bars

Sea salt: The most underrated ingredient of them all! A little kosher salt goes a long way in bringing out flavor. If you’ve ever had a cookie that tastes flat, it’s probably because the salt was left out. Salt also enhances the sweetness of an already sweet taste, allowing us to enjoy sweet treats without too much sugar.

Cinnamon: I love adding ground cinnamon to chocolate chip cookies, because it adds that je ne sais quois that sets them apart from all other cookies. You can add it or leave it out.

Preheat oven to 350 degrees F and line a 9″ x 3″ loaf pan or an 8″ x 8″ cake pan or baking sheet with parchment paper (I use a thick bar loaf pan).

Add the butter, sugar and pure vanilla extract to a stand mixer fitted with the paddle attachment and beat on medium speed until fully combined. Scrape down the sides of the bowl, add the egg and beat until well combined (wet ingredients). If you don’t have a stand mixer, you can also use a large stand mixer fitted with an electric hand whisk.

Gluten Free Chocolate Chip Cookie Bars

Add the gluten-free flour, baking powder, baking soda, ground cinnamon and sea salt (the dry ingredients) to the mixer and beat until a thick dough forms.

Bake on the middle rack of the preheated oven for 30 to 35 minutes if using a loaf pan or 25 to 30 minutes if using an 8″ x 8″ baking pan, or until the edges are golden brown.

You can adjust the baking time depending on how done you want your cookies. For crispier boats, bake closer to 30 or 35 minutes, but for gorgeous fluffy cookies, bake closer to 20 to 25.

Gluten Free Chocolate Chip Bars

Store leftover chewy cookie pieces in an airtight container on the counter for up to 3 days. After that, transfer the cookies to the refrigerator or store them in a ziplock bag in the freezer.

No Bake Mint Chocolate Chip Bars

And there you have it! A great recipe for cool chocolate chip cookies that work every time! Serve this amazing chocolate chip cookie recipe with vanilla ice cream for an unforgettable dessert!

The macros on the recipe cards below are calculated based on 12 bars. You can adjust the number of parameters accordingly

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