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These gluten free cookie bars are the ultimate indulgent cookie recipe that will become your favorite dessert! They are delicious, gooey, chewy, and full of amazing chocolate chip cookie flavor. Oh and they happen to be both dairy free and gluten free!

Gluten Free Cookie Bars stacked on top of each other.

You NEED these cookie bars in your life. They just hit the spot and are always a crowd pleaser. They are also slightly healthier for you than your average cookie bar. They are made with olive oil instead of butter, and with gluten free flour.

If gluten free and dairy free desserts are your jam, try my paleo apple muffins , almond oatmeal cookies or my strawberry crisp.

Why this recipe works

  • They are easy to customize. You can make them with nuts, chocolate candies, white chocolate chips, dark chocolate chips, or dairy free chocolate chips.
  • They are wonderful for those following a gluten free diet or a dairy free diet.
  • They are allergy friendly. They are dairy free, gluten free, nut free, and soy free.
  • They are made with slightly healthier ingredients, but you wouldn’t know it by the taste.
  • They have less sugar than your average cookie bar.

Recipe ingredients

Ingredients needed to make Gluten Free Cookie Bars with chocolate chips.
  • Gluten free flour– Make sure to find a gluten free all purpose flour that can be used at a 1:1 ratio as regular all purpose flour.
  • Olive oil– any olive oil works here, extra virgin etc.
  • Cane sugar– I like using cane sugar because it is less processed than white sugar. But you can use either one.
  • Brown sugar– Light brown sugar is best but you can use a darker brown sugar if that is what you have on hand.
  • Egg– this helps bind the dough together.
  • Chocolate chips– You can use any type of chocolate chip depending on your dietary needs or personal preferences. I have used white chocolate chips, semi-sweet chocolate chips, and dairy free chocolate chips in this recipe. If you like baking with chocolate candies, try my monster cookies.
  • Baking soda and baking powder– this helps make the cookie bars rise.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of olive oil, you can use avocado oil.
  • Instead of cane sugar, you can use white sugar/ granulated sugar.
  • Instead of chocolate chips, you can use chocolate candies (like M&Ms). I like Little Secrets Dark Chocolate Candies because they are dairy-free and they are made without any artificial colors or flavors.
  • You can add nuts.

Step by step instructions

Wet ingredients mixed together to make gluten free cookie bars.
Step 1

Step 1: Mix the brown sugar, cane sugar, egg and vanilla together in one bowl.

Dry ingredients mixed together to make gluten free cookie bars.
Step 2

Step 2: Mix the gluten free flour, baking powder, baking soda and salt in another bowl.

Raw gluten free cookie bar dough.
Step 3

Step 3: Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until cookie dough forms.

Raw cookie bar dough with chocolate chips inside.
Step 4

Step 4: Add chocolate chips to the dough and mix.

Gluten free cookie bars before baking.
Step 5

Step 5: Push the cookie dough into an 8×8 inch pan. You can use a spatula or your fingers.

Gluten free cookie bars after baking.
Step 6

Step 6: Bake the cookie bars then let cool for 20 minutes.

Gluten free cookie bars cooked less.
Step 7

Step 7: Remove the cookie bars from the pan and cut into bars.

Expert tips

  • If you want gooey cookie bars, cook them for less time. If you want them to be more firm and dry, then cook for more time.
    • Note: Once you remove the cookie bars from the oven, they will continue to set as they cool.
    • Note: These cookies harden with time. So the next day, they will be harder than the first day you made them.
  • Mixing different types of chocolates is wonderful here!
    • I like to use 1/2 cup of semi-sweet chocolate chips and 1/2 cup of candy coated chocolate candies (similar to M&Ms).
    • I sometimes even mix white chocolate chips, dark chocolate chips and candy coated chocoalte candies.
  • Put some chocolate chips to the side and add them to the top of the cookie bars before baking. Make sure to press down on them first. This makes the cookie bars prettier.
  • Know your oven! If yours runs hot, start checking on your cookie bars sooner.

Recipe FAQs

How do you store these cookie bars?

Cover the pan with aluminum foil and store these on the counter for 3 days.

How do you make them more gooey?

Cook them for less time! I found them to be very gooey if I cook these for 18-19 minutes. Let them set and cool before cutting into them.

How do you make them less gooey?

Cook them for longer! I find they are much firmer when they are cooked for 23-25 minutes.

Gooey chocolate chip cookie bars with chocolate candies inside.

Did you try this recipe? Please leave me a ⭐ review below!

5 from 6 votes
Servings: 16 bars
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Gluten Free Cookie Bars stacked on top of each other.
Delicious, gooey, chewy, chocolate chip cookie bars that are both gluten free and dairy free.

Ingredients 

  • 1/2 cup olive oil
  • 1/4 cup cane sugar, ( granulated sugar/ white sugar works here)
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten free all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips, ( or chocolate candies)
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Instructions 

  • Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving a slight overhang on two opposite sides.
  • Add the brown sugar, cane sugar, olive oil, egg and vanilla to a large bowl. Mix with a fork until the mixture is uniform.
  • In another bowl, add the gluten free flour, baking soda, baking powder, and salt. Mix with a fork.
  • Pour the bowl of dry ingredients into the wet ingredients and mix until fully combined. Add the chocolate chips and mix.
  • Pour the batter into the lined pan and evenly spread it out with a spatula.
  • Bake for 18-23 minutes or until the top puffs and the sides start pulling away from the pan. It will look underdone, but the bars will continue to set as they cool.
  • Let the pan cool for 20 minutes before cutting into bars.

Notes

  • Instead of olive oil, you can use avocado oil.
  • Instead of cane sugar, you can use white sugar/ granulated sugar.
  • Instead of chocolate chips, you can use chocolate candies (like M&Ms). I like Little Secrets Dark Chocolate Candies because they are dairy-free and they are made without any artificial colors or flavors.
  • You can add nuts.

Nutrition

Calories: 197kcalCarbohydrates: 25gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 12mgSodium: 120mgPotassium: 46mgFiber: 1gSugar: 17gVitamin A: 17IUCalcium: 27mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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