Gluten Free Chocolate Chip Cookie Bars

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So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And maybe you’re also on the GF train, or your bestie is, or you just accidentally bought almond flour instead of all-purpose. Whatever the reason, welcome! We’re whipping up some seriously good gluten-free chocolate chip cookie bars, and trust me, they’re so good, no one will ever know they’re secretly healthy-ish. Or, you know, *just* gluten-free. Let’s do this!

Why This Recipe is Awesome

Honestly? Because it’s ridiculously easy. We’re talking dump-and-stir level of easy. No fancy techniques, no creaming butter and sugar for an eternity. Plus, who has the patience to scoop out individual cookies? Bars are the ultimate life hack for cookie lovers. And gluten-free? Check! They’re moist, chewy, packed with chocolatey goodness, and basically scream “eat me all at once.” It’s idiot-proof, even I didn’t mess it up.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened (or not *too* soft, we’re not making soup)
• 1 ½ cups packed brown sugar (light or dark, whatever you’ve got lurking in the pantry)
• 2 large eggs (the backbone of all baked goods, basically)
• 1 teaspoon vanilla extract (don’t skimp here, it’s the magic fairy dust)
• 1 teaspoon gluten-free baking powder (yes, this is a thing, and it’s important!)
• ½ teaspoon salt (just to balance out all that sweetness, you know the drill)
• 2 ½ cups gluten-free all-purpose flour blend (make sure it has xanthan gum, or add ½ tsp if it doesn’t. This is key for texture!)
• 1 ½ cups chocolate chips (or chunks, or a mix! Dark, milk, white, whatever makes your heart sing)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving some overhang so you can lift the bars out later.
2. In a large bowl, cream together the softened butter and brown sugar until it’s nice and combined. No need for it to be super fluffy, just mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything’s getting acquainted.
4. In a separate, smaller bowl (or just dump it on top, I’m not your mom), whisk together the gluten-free baking powder, salt, and gluten-free flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. **Don’t overmix!** That’s how you get tough cookies, and we’re aiming for chewy bar perfection.
6. Fold in those glorious chocolate chips. Go wild! Get them everywhere!
7. Spread the batter evenly into your prepared baking pan. It might seem a little thick, but that’s okay.
8. Bake for 25-30 minutes, or until the edges are golden brown and the center looks set but still a little gooey. **Resist the urge to overbake!** We want them fudgy.
9. Let the bars cool completely in the pan before cutting. This is the hardest part, I know, but trust me, it’s worth it. Patience, grasshopper!

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven—rookie mistake. Your bars will be sad and flat.
• Overmixing the batter—seriously, just mix until combined. It’s not rocket science, but it’s also not playtime.
• Not using a GF flour blend with xanthan gum—unless you want sandy, crumbly bars, this is a non-negotiable.
• Cutting them while they’re still hot—unless you enjoy a chocolate-flavored lava flow, let them cool down.
• Judging the doneness by the *very* center—the edges should be golden brown, and the center should be mostly set, maybe with a *hint* of underbaked goodness.

Alternatives & Substitutions

Feeling adventurous? Or just out of something?

• Chocolate chips: Swap for chopped nuts (walnuts or pecans are divine!), M&Ms (check for GF status!), or even dried fruit if you’re feeling wild.
• Gluten-free flour: If you have a different blend, that’s usually fine, but always double-check for xanthan gum. If it’s not there, add it! Different blends behave slightly differently, so your bake time might vary a smidge.
• Butter: Melted coconut oil can work in a pinch, but it might change the texture slightly. Margarine? Well, technically yes, but why hurt your soul like that? Stick to butter if you can.

FAQ (Frequently Asked Questions)

Can I make these dairy-free?
Sure can! Use a good quality dairy-free butter substitute and dairy-free chocolate chips. Easy peasy.

How long do these last?
In an airtight container at room temperature, they’re usually good for about 3-4 days. Though, let’s be real, they rarely make it that long.

Can I freeze these?
Absolutely! Wrap them well once completely cooled. They’ll be a delicious treat when you need a quick fix.

My batter looks a little dry/wet, what’s up?
Gluten-free flours can be a bit finicky. If it seems too dry, add a tablespoon of milk or non-dairy milk. Too wet? Add a tablespoon more GF flour. Just be gentle!

Do I *really* need to let them cool completely?
YES. I know, I know. It’s torture. But warm bars can be crumbly. Cooled bars are pure magic. Embrace the wait.

Can I add sprinkles?
Is the sky blue? Of course, you can add sprinkles! Make them festive! Make them fun! Live your best sparkly life.

Final Thoughts

There you have it! Simple, delicious, gluten-free chocolate chip cookie bars that are practically foolproof. They’re perfect for movie nights, potlucks, or just that afternoon slump when only something sweet will do. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking, you rockstar!

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