Now, Why This Recipe and What Makes It Special?

When it comes to these Gluten-Free Chocolate Chip Cookie Bars, this is the perfect recipe for those days when you want something sweet but don’t feel like doing too much work. We all have those moments—you want a cookie, but the thought of rolling out dough, scooping it onto a baking sheet, and making a mess just isn’t appealing. That’s exactly how this recipe came to be.

Instead of going through the whole cookie-making process, I thought: why not just bake one giant cookie and slice it up afterward? That way, I could still get my cookie fix without the extra effort. And honestly? It turned out to be a genius lazy-day solution.

What makes this recipe special is its simplicity. You just mix everything together in one bowl, stir in the chocolate chips (as much or as little as you want), and pour the batter straight into a pan. I’d recommend starting with about ½ cup of chocolate chips, folding them in, and adjusting by eye—if you want more, add more!

I used an 8x8-inch pan, lined it with parchment paper (a must for easy removal), lightly greased it, and spread the batter evenly. A quick tap on the counter helps level it out before popping it into a 350°F oven for about 20 minutes.

Now, baking time depends on your oven. If your oven isn’t properly calibrated (which happens more often than you’d think), the baking time can vary. If you know your oven runs hot, start checking at 18 minutes. If you like a chewier cookie bar, take it out around the 18-minute mark. If you prefer a firmer, crunchier texture, leave it in for 25 minutes.

Once it’s out of the oven, let it cool in the pan—this part is important! It firms up as it cools. If you try to slice it too soon, it’ll be too soft and might fall apart. But once it sets, you’ll have perfect, thick, chocolatey cookie bars.

And, of course, this recipe is gluten-free and soy-free. I always use King Arthur’s Gluten-Free, Xanthan Gum-Free Flour, because I love that I can bake without gluten or gums and still get an amazing texture. I also carefully check all my ingredients to make sure they’re soy-free, so if you have dietary restrictions, be sure to read your labels carefully.

Ingredient Call-Outs and Swaps

• Flour: I use King Arthur’s Gluten-Free, Xanthan Gum-Free Flour—it works perfectly in this recipe.

• Chocolate Chips: Finding gluten-free and soy-free chocolate chips can be tricky, so I always scan my ingredients using the Fig app. It’s been a lifesaver.

• Sugar: I use brown sugar for added moisture and flavor, but you could swap it for coconut sugar or even regular white sugar if needed.

• Butter: You can switch out butter for vegetable oil if you prefer a dairy-free version.

• Egg: To make this vegan, substitute the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water, mixed and left to sit for 5 minutes).

Lessons Learned

1. Check Your Oven Temperature

   • One of the biggest baking mistakes is assuming your oven is properly calibrated. I always use an oven thermometer to make sure my oven is heating correctly. If you don’t have one, I highly recommend getting one—it makes a huge difference. If your oven runs too cool, the bars won’t bake properly in the given time, and if it runs too hot, they’ll dry out.

2. Mixing the Batter

   • Unlike some cookie recipes where you have to be careful not to overmix, this one is super forgiving. I used an electric hand mixer for most of the mixing process, and it worked just fine. No need to gently fold or be delicate—this batter can handle it. You could even mix everything with a spatula or whisk, and it would still come together perfectly.

3. Let It Cool Before Removing from the Pan

   • This is so important. If you try to remove the bars from the pan too soon, they’ll crack and crumble. Instead, let them cool for at least 10-15 minutes in the pan. Using parchment paper helps because you can lift the whole thing out easily when it’s ready.

4. Use a Chef’s Knife for Slicing

   • When it’s time to cut, don’t use a serrated knife. A regular chef’s knife works best because it gives clean cuts without breaking the bars apart. And yes, expect a little crumbling—this is a gluten-free, gum-free recipe, so it’s naturally a bit more delicate. But don’t worry, the texture is still amazing!

5. The Flavor Gets Even Better Over Time

   • These bars actually taste better the next day! I store them in an airtight container on the counter, and by the next day, the flavors have developed even more.

Summary Notes:

This recipe is really a great base that you can play around with, tweak, and make your own. No matter how you customize it, you’ll end up with a delicious, easy, and satisfying treat.

If you love cookies but don’t want to deal with all the extra work, these Chocolate Chip Cookie Bars are a must-try. They’re simple, gluten-free, soy-free, and require very little effort—just mix, bake, slice, and enjoy.

And if you do give them a try, leave a comment below! I’d love to hear how they turned out for you and what fun twists you added