Gluten-Free Chocolate Chip Cookie Bars (Vegan, Allergy-Free)
The best Gluten-Free Chocolate Chip Cookie Bars! Soft, chewy, and thick, these easy cookie bars are vegan, eggless, and allergy-free! A quick and simple recipe that's easier than baking cookies, loaded with melty chocolate chips, and a perfect dessert for parties and potlucks that kids and adults will love!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 16 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 3/4 Cup Dark Brown Sugar Sweetener (or preferred dark brown sugar)
- ¼ Cup Granulated Sweetener (or preferred granulated sugar)
- 1 Stick (½ Cup) Vegan Butter (melted)
- 4 oz (½ Cup) Vegan Cream Cheese* (room temperature)
- 1 ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 1/4 Cups Semi-Sweet Allergen-Free Chocolate Chips (plus more for toppings)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the flour, baking soda, and salt.
- Melt your vegan butter in a small bowl before adding in the brown sugar, granulated sugar, and vanilla. Mix together until the sugars are melted.
- Add the cream cheese or egg replacement you are using and mix it into the melted butter and sugar.
- Pour the thick and warm mixture into the gluten-free flour bowl and mix everything together until thick and doughy.
- Gently fold in your choice of chocolate chips or chunks to the warm cookie dough batter (careful not to overmix the batter).
- Line an 8x8 square baking pan with parchment paper before pouring and evenly pressing the thick cookie batter into the pan. Use a flat metal spatula or your fingertips to even out the top. Press in a few additional chocolate chips to the surface of the bars.
- Bake the bars for about 20-25 minutes in the preheated oven, just until the surface is golden brown and the edges begin to crisp.
- Remove the pan from the oven and allow the bars to cool to room temperature before using the parchment paper to lift out the block of bars and allowing the bottom to cool on a wire rack before slicing the bars.
Notes
- You need the equivalent of 2 eggs in this recipe. You can also use 2 flax eggs (2 tablespoons of milled flax seed mixed with 6 tablespoons of water), or 2 powdered egg replacements like Bob's Red Mill.
- If the dough seems too dry, add an extra tablespoon of melted vegan butter to the batter.
- Store leftover cookie bars in an airtight container at room temperature for up to 4-6 days. You can store them in the fridge for 7-10 days.
- Freeze the block of baked bars, uncut, by tightly wrapping the block in plastic wrap, then foil, and storing in an airtight freezer bag or container. If your bars are already cut, you can tightly wrap them the same way and freeze them in a bag or container.
- The bars only need to be slightly thawed before you can cut them from frozen. Otherwise, you can thaw them in the fridge overnight before bringing them to room temperature or warming them in the oven at 300°F or microwave to serve.
Nutrition
- Serving Size: 1 Serving
