Gluten-Free Chocolate Chip Cookie Bars (Dairy-Free too)

I love quick and easy recipes that taste amazing. I think all busy moms do. And this Gluten-Free Dairy-Free Chocolate Chip Cookie Bars recipe fits the bill perfectly.

These Dairy-Free Gluten-Free Chocolate Chip Cookie Bars are delicious and chewy and a perfect way to satisfy any cookie craving. Plus they’re quicker than regular cookies because they’re bars, but no less delicious! If anything, I think these gluten-free cookie bars are even better because they’re chewier.

You can whip up a batch of these Chocolate Chip Cookie Bars in 10 minutes or less and it’s so easy, you don’t even need your mixer. All you need is a large bowl, a whisk and a large spoon, and the recipe ingredients.

Kids love this recipe too. My four kids often ask for these Gluten-Free Chocolate Chip Cookie Bars. My older kids who are 10 and 14 can make a batch all by themselves, while my younger boys (6 and 8) love to help me.

You can use a square 8×8 or 9×9″ baking pan for thicker bars or a 9×13″ baking pan for thinner, but still delicious bars. I normally make this recipe in a 9×13″ pan so they last longer. With four kids, one batch never sticks around for long in my house!

 Enjoy!

Dairy-Free Gluten-Free Chocolate Chip Cookie Bars

You’ll need:

½ cup coconut oil, softened or melted
1 cup coconut sugar

Preheat your oven to 350 degrees and grease a 9×13″ OR 8×8″ baking pan with coconut oil. 

Stir the coconut oil and sugars together; whisk in the egg, egg yolk, and vanilla extract.

Add the flour, baking soda, sea salt and stir well. Stir in the chocolate chips.

Spread into the prepared baking pan and bake for 20 minutes or until golden brown and tests done.

Cool for a few minutes before serving.

These cookie bars are especially delicious when warm!

Gluten-Free Chocolate Chip Cookie Bars (Dairy-Free too)

• Author: Erika Bragdon
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12-18 bars 1x

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Ingredients

• ½ cup coconut oil, softened or melted
• 1 cup coconut sugar
• ½ cup erythritol or pure cane sugar
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 ¾ cup gluten-free flour (I use Bob’s Red Mill 1 to 1)
• 1 tsp baking soda
• ½ tsp sea salt
• 1.5 cups dairy-free chocolate chips

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Instructions

1. Preheat the oven to 350 degrees and grease a 9×13” baking pan with coconut oil.
2. Stir the coconut oil and sugars together; whisk in the egg, egg yolk, and vanilla extract. Mix well.
3. Add the flour, baking soda, sea salt and stir well. Stir in the chocolate chips.
4. Spread into the prepared baking pan and bake for 20 minutes or until golden brown and tests done.
5. Cool for a few minutes before serving. These cookie bars are especially delicious when warm!

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Notes

Notes: For thicker bars, use a square 8×8 or 9×9″ baking dish. You’ll need to increase the baking time for another 5-12 minutes.