Packed with luscious chocolate chips and generous chunks of chopped chocolate, these incredibly easy gluten-free chocolate chip cookie bars are a truly decadent treat designed for every chocolate enthusiast. Imagine the classic comfort of chocolate chip cookies, but without the fuss of rolling out individual dough balls! Plus, they’re completely dairy-free, making them accessible and enjoyable for even more people.

Indulge in These Amazing Gluten-Free Chocolate Chip Cookie Bars

Do you ever get that sudden, undeniable craving for a warm, chewy chocolate chip cookie? 🍪 I know I do, and when that craving hits, it’s usually for the kind that’s generously loaded with rich, melt-in-your-mouth chocolate – a truly decadent experience best paired with a comforting cup of hot black tea or a glass of cold milk (dairy-free, of course!).

However, the delightful ritual of baking traditional cookies often comes with a slight inconvenience: the sticky process of rolling dough into individual balls or carefully scooping them onto a baking sheet. This can mean messy, oily hands and a bit more time spent on prep than you might have in a busy day.

Enter the magical solution: **chocolate chip cookie bars**! This brilliant invention allows you to satisfy all your cookie cravings without any of the traditional fuss. Forget the rolling and scooping; these gluten-free dairy-free cookie bars are all about simplicity and maximum enjoyment. All you need to do is prepare the dough, press it evenly into a baking pan, and let your oven do the rest. Once baked to golden perfection and cooled, simply slice them into generous bars and dive into their soft, chewy, chocolate-packed goodness. It’s an absolute game-changer for homemade treats!

Why This Easy Gluten-Free Dairy-Free Cookie Bar Recipe Works So Well

This recipe isn’t just easy; it’s a triumph of flavor and convenience, specially designed to accommodate common dietary needs without compromising on taste or texture. Here’s why these GF DF chocolate chip cookie bars will become your new go-to dessert:

• Simple, Accessible Ingredients: You won’t need to hunt for obscure specialty items. The main ingredients required for these delicious gluten-free chocolate chip cookie bars are readily available at your local grocery store. We focus on common pantry staples, making this a fuss-free baking experience for everyone.
• Effortlessly Easy to Make: The beauty of cookie bars lies in their simplicity. There’s no complicated technique involved – simply mix the dry ingredients with the wet, fold in your generous amounts of chocolate chips and chopped chocolate, then spread the dough into a baking pan. Bake, cool, and slice. This streamlined process is significantly faster and less messy than baking individual cookies, perfect for when you need a quick dessert fix!
• Completely Gluten-Free & Dairy-Free: This is truly the best part for many! These amazing chocolate chip bars are 100% gluten-free and dairy-free. This means that even those with Celiac disease, gluten sensitivities, or lactose intolerances can enjoy a rich, chewy, chocolatey treat without any worries or discomfort. You get all the flavor and texture of a classic cookie bar, tailored for a wider range of dietary needs.

Essential Ingredients for These Gluten-Free Dairy-Free Chocolate Chip Cookie Bars

Getting started with these delightful GF DF chocolate chip cookie bars is simple, thanks to a list of straightforward ingredients. Here’s a visual overview of what you’ll need, along with a brief explanation of each component’s role. These are all common items that contribute to the perfect chewy and delicious bar.

(For precise measurements and the full recipe, please scroll down to the **printable recipe card** at the bottom of this post.)

Recipe Notes & Expert Substitutions for Your GF DF Cookie Bars

To ensure your gluten-free dairy-free chocolate chip cookie bars turn out perfect every time, and to help you adapt the recipe to your specific needs, here are some detailed notes and substitution suggestions for key ingredients:

• Dairy-Free Butter: I specifically use unsalted dairy-free butter to keep this recipe suitable for those avoiding dairy. Dairy-free butter alternatives are widely available and perform beautifully in baking, creating a rich, buttery flavor and tender texture. As an alternative, softened refined coconut oil can also be used; make sure it’s *refined* if you prefer no coconut flavor in your bars. If you don’t have lactose intolerance or dairy allergies, feel free to use regular unsalted butter. **Crucial Tip:** Ensure your butter (or dairy-free alternative) is softened to room temperature before you start. This is vital for creaming with sugar, resulting in a smooth, airy mixture and a perfectly textured cookie bar.
• Sugar Blend: This recipe calls for a balanced mixture of both white granulated sugar and brown sugar. The white sugar contributes to the crisp edges and helps with spread, while the brown sugar adds moisture, depth of flavor (with its molasses content), and that wonderfully chewy texture. You can substitute cane sugar for white sugar, or light brown sugar/coconut sugar for the brown sugar, depending on your preference. For those managing blood sugar levels, granulated monk fruit sweetener is an excellent 1:1 sugar substitute that is zero-glycemic and won’t impact blood sugar, making these gluten-free dairy-free cookie bars suitable for diabetic-friendly diets.
• Eggs: Eggs play a crucial role in these cookie bars – they act as a binder, holding all the ingredients together, and contribute significantly to the rich, chewy texture that we all love. While I haven’t personally tested this specific recipe without eggs, if you have an egg allergy or prefer to make these cookie bars egg-free, you could experiment with aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer. Be sure to choose an egg replacer specifically formulated for baking and binding.
• Baking Powder: As the primary leavening agent in this GF cookie bar recipe, baking powder is essential for creating a slight rise and tender crumb. Do not omit it! For those with Celiac disease or gluten intolerance, always ensure you use a certified gluten-free baking powder to avoid any cross-contamination.
• Gluten-Free Flour Blend: The quality of your gluten-free flour blend makes a significant difference. It’s important to use a reliable gluten-free measure-for-measure flour (also often labeled as 1:1 gluten-free flour). These blends are formulated to substitute regular all-purpose flour directly. Look for blends primarily composed of lighter flours and starches such as rice flour (white or brown), tapioca starch, corn starch, or potato starch. These combinations help achieve a texture that closely mimics traditional flour, preventing a gritty or overly dense result.
• Xanthan Gum: Xanthan gum is a vital ingredient in gluten-free baking; it acts as a substitute for gluten, providing structure, elasticity, and preventing baked goods from becoming crumbly. If your chosen gluten-free flour blend does not already list xanthan gum in its ingredients, it’s crucial to add the recommended xanthan gum amount to ensure your cookie bars hold together well and have a pleasing texture.
• Dairy-Free Chocolate Chips: To keep these bars completely dairy-free, I recommend using dairy-free chocolate chips. There are many excellent brands available now that offer rich flavor and melt beautifully. However, if dairy is not an issue for you, feel free to use your favorite regular chocolate chips (semi-sweet, milk, or dark).
• Chopped Dairy-Free Chocolate: For an extra layer of decadence and those gorgeous pools of melted chocolate throughout, this recipe also includes chopped chocolate for topping. Again, use dairy-free chocolate to maintain the dairy-free integrity of the recipe. If you don’t need to avoid dairy, any good quality baking chocolate bar, roughly chopped, will work wonderfully. Using both chips and chopped chocolate creates varied textures and bursts of chocolate flavor.

How to Make Gluten-Free Dairy-Free Chocolate Chip Cookie Bars (Step by Step):

Creating these delightful gluten-free dairy-free cookie bars is a straightforward process. Follow these easy steps for perfect results:

1. Preheat and Line Your Baking Pan

Start by preheating your oven to a precise 180°C (350°F). Next, prepare a 9″ x 9″ square baking pan by lining it with parchment paper. Ensure you leave a generous overhang on the sides – this simple trick will make it incredibly easy to lift the entire baked slab of cookie bars out of the pan later for cooling and slicing.

2. Cream the Softened Butter and Sugars

In a spacious mixing bowl, combine your softened dairy-free butter with both the white sugar and brown sugar. Using an electric mixer, cream these ingredients together until the mixture is light, fluffy, and beautifully smooth. This step incorporates air, which is crucial for a tender cookie bar texture.

3. Incorporate the Eggs and Beat Well

Crack both eggs into the creamed butter and sugar mixture. Continue to beat with your mixer until the eggs are fully incorporated and the mixture is uniform and smooth. The eggs add richness, moisture, and help bind all the ingredients together for a perfect cookie bar consistency.

4. Stir in Vanilla Extract and Salt

Add the vanilla extract and the remaining salt to the wet mixture simultaneously. Continue beating for a short moment until these flavor enhancers are thoroughly distributed. The vanilla adds a classic warmth, while the salt balances the sweetness and enhances the overall chocolate flavor.

5. Sift and Whisk Dry Ingredients

In a separate, medium-sized bowl, sift together the gluten-free measure-for-measure flour, xanthan gum, baking powder, and half a teaspoon of salt (if not added previously). Sifting helps to remove any lumps and ensures these dry ingredients are evenly distributed. Whisk them together very well to combine, which is essential for uniform leavening and texture in your GF cookie bars.

6. Combine Dry and Wet Ingredients to Form Dough

Add the sifted flour mixture all at once into the butter and sugar mixture. Using a sturdy spatula or a wooden spoon, mix until just combined. Be careful not to overmix, as this can lead to tough cookie bars. Stop mixing once no streaks of dry flour remain and a cohesive gluten-free cookie dough has formed.

7. Fold in Dairy-Free Chocolate Chips

Gently stir in the dairy-free chocolate chips until they are evenly distributed throughout the cookie dough. You want a consistent chocolatey bite in every part of your gluten-free chocolate chip cookie bars.

8. Transfer Dough to the Prepared Pan

Carefully transfer the rich gluten-free cookie dough into your parchment-lined baking pan or dish. Use a spatula to spread the dough out evenly, pressing it gently into all corners. This ensures your cookie bars bake uniformly and have a consistent thickness.

9. Top with Chopped Dairy-Free Chocolate

For an extra boost of chocolate flavor and visual appeal, scatter the chopped dairy-free chocolate evenly over the top surface of the dough. These pieces will melt beautifully during baking, creating gooey pockets of chocolate throughout your finished bars.

10. Bake to Golden Perfection

Place the pan in your preheated oven and bake for approximately 30 minutes. Keep an eye on them – they’re done when the edges are beautifully golden brown and the center appears cooked but still feels slightly soft to the touch. This slight softness in the middle ensures a wonderfully chewy cookie bar texture once cooled.

11. Cool Completely Before Slicing

Once baked, remove the pan from the oven. This step is crucial for perfect cookie bars: allow them to cool completely in the pan before attempting to cut them into bars. Cooling allows the bars to set properly, preventing them from crumbling and ensuring clean, neat slices. Patience will be rewarded with perfectly structured, chewy gluten-free chocolate chip cookie bars.

Dish by Dish Tips & Tricks for the Best Gluten-Free Dairy-Free Cookie Bars

Maximize your baking success and enjoyment with these expert tips and tricks for your homemade gluten-free chocolate chip cookie bars:

• Storing Your Cookie Bars: To keep your cooled gluten-free chocolate chip cookie bars fresh and delicious, place them in an airtight container or wrap them tightly in plastic wrap. They will stay perfectly soft and chewy at room temperature for up to 4 days. For longer storage, you can also freeze individual bars (wrapped well) for up to 2-3 months; simply thaw at room temperature before enjoying.
• Freezing the Dough for Later: If you love to prep ahead, you can absolutely freeze the unbaked dough! Press the dough into your parchment-lined pan, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to bake, let the dough thaw in the refrigerator overnight or at room temperature for a few hours before baking according to the instructions in the recipe card. This makes for a fantastic quick dessert option!
• Delicious Variations: While classic chocolate is divine, don’t hesitate to get creative!
  • White Chocolate Lovers: Easily swap out the dairy-free chocolate chips for white chocolate chips and the chopped chocolate for chopped white chocolate.
  • Nutty Twist: Fold in a half cup of chopped walnuts or pecans along with the chocolate chips for added crunch and flavor.
  • Extra Festive: Mix in a teaspoon of peppermint extract (and maybe some crushed candy canes) for a holiday treat, or add sprinkles for a fun birthday celebration!
  • Other Extracts: Try a touch of almond extract or even a hint of orange zest for a different flavor profile.
• Achieving Perfect Texture: The “slightly soft to the touch” center is key. Overbaking will lead to dry, crumbly bars. If you prefer a gooier bar, you can slightly underbake them (by 2-3 minutes), but ensure they are set enough to slice once cooled.
• High-Quality Chocolate Matters: Using good quality dairy-free chocolate chips and chopped chocolate will significantly enhance the flavor of your cookie bars. Look for brands with a higher cocoa content for a richer taste.

Other Gluten-Free Chocolate Chip Recipes You’ll Love:

If you’re a fan of these easy GF DF cookie bars, you’ll surely enjoy these other delicious chocolate chip-laden treats from the Dish by Dish kitchen:

• Crispy Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Chickpea Chocolate Chip Cookies (Gluten-Free, Vegan)
• Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free)

More Irresistible Gluten-Free Chocolate Desserts to Enjoy:

For those who adore all things chocolate and gluten-free, explore these other delightful recipes perfect for any occasion:

P.S. If you try this incredible gluten-free dairy-free chocolate chip cookie bars recipe, I’d absolutely love for you to leave a star rating below and/or a review in the comment section further down the page. Your feedback is always appreciated and helps others discover these wonderful treats! Be sure to check out my entire Recipe Index for all the delicious recipes on the blog. You can also follow me on Pinterest, Facebook, or Instagram! Don’t forget to sign up for my Email List to get fresh, new recipes delivered right to your inbox each week!

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

5 from 1 review

• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 9 cookie bars
• Diet: Gluten Free, Dairy Free

Print Recipe

Description

Laden with chocolate chips and chopped chocolate, these easy gluten-free chocolate chip cookie bars are a decadent treat for all chocolate lovers. Just like chocolate chip cookies, but no rolling of dough required! Dairy-free too.

Ingredients

• 1/2 cup unsalted dairy-free butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 cup dairy-free chocolate chips
• 1/2 cup chopped dairy-free chocolate, for topping

Instructions

1. Preheat and Line: Preheat your oven to 180°C (350°F). Line a 9″ x 9″ square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Cream Butter and Sugar: In a large bowl, cream together the softened dairy-free butter, white sugar and brown sugar until you get a smooth and creamy mixture.
3. Add Eggs and Beat: Add both eggs to the mixture and beat until well incorporated.
4. Add Vanilla Extract: Add the vanilla extract and salt at the same time, and continue beating until well mixed.
5. Sift Dry Ingredients: In another bowl, sift the gluten-free measure-for-measure flour, xanthan gum, baking powder and salt. Whisk very well to combine.
6. Combine Dry Ingredients and Wet Ingredients: Add the flour mixture all at once to the butter and sugar mixture, and mixing well with a spatula until well combined.
7. Fold in Chocolate Chips: Stir in the dairy-free chocolate chips until evenly distributed.
8. Transfer Dough to Pan: Pour the dough into the prepared pan or baking dish and spread it out evenly with a spatula.
9. Distribute Chopped Chocolate: Distribute the chopped dairy-free chocolate evenly over the top of the cookie dough.
10. Bake Until Golden Brown: Bake in the preheated oven for 30 minutes, or until the edges are golden brown and the center is cooked but still slightly soft to the touch.
11. Cool Before Slicing: Remove from the oven and allow to cool completely in the pan before cutting into bars.

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. (Make sure the butter is softened to room temperature before starting. This will make the beating process easier and ensure a smooth and creamy mixture).

Sugar: I used a mixture of both white sugar and brown sugar. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).

Eggs: Eggs are necessary to bind the ingredients together as well as create the chewy texture. I personally have not tried making this recipe without eggs, but if you are allergic to eggs, or would simply like to keep these cookie bars egg-free, you may try using acquafaba or an egg-replacer.

Baking Powder: Baking powder is the only leavening agent used in this gf cookie bar recipe, and helps the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Gluten-Free Flour: Make sure to use a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe gluten-free, but if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Chocolate: I used dairy-free chocolate to keep this recipe gluten-free, but if you are not lactose-intolerant, go ahead and use regular chocolate instead.

Storing: To store, place the cooled gluten-free chocolate chip cookie bars in an airtight container or wrap in plastic wrap and store at room temperature for up to 4 days.

Freezing the Dough: If you wish, you may freeze the dough in plastic wrap in the freezer for up to 2 months, then let the dough thaw before placing in a baking pan and baking according to the instructions in the recipe card.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Cookies, Dessert
• Method: Baking
• Cuisine: American