Gluten-Free Chocolate Chip Cookie Bars

• portionen: 12 servings
• aktive zeit: 10 minutes
• gesamtzeit: 28 minutes

Zutaten

3/4 cup (6 oz./12 Tablespoons) butter, melted and cooled 5 minutes*

1 cup (200 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1 large egg, room temperature

1 egg yolk (save the white for another use)

1 Tablespoon pure vanilla extract or vanilla bean paste

2 cups (240 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled

2 Tablespoons (16 grams) cornstarch

1 heaping teaspoon kosher salt (if you use fine salt/table salt, reduce this amount, to taste)

1 teaspoon baking soda

1 1/2 cup (9 oz/255 grams) semisweet chocolate chips

Optional: a few more chocolate chips or flaky sea salt to top the cookie bars, if desired

Anweisungen

Preheat & Prep

Preheat the oven to 350 degrees F. Line a metal 8×8 square pan with parchment paper. (Don’t use glass or ceramic or the cookie bars will climb up the sides and take longer to bake.)

Combine the dry ingredients. In a medium mixing bowl, combine gluten-free flour blend, cornstarch, salt, and baking soda. Whisk to combine and set aside.

Mix Butter & Sugars. In a large mixing bowl or the bowl of a stand mixer, combine melted butter, brown sugar, and granulated sugar. Mix until just combined.

Add Egg, egg yolk, and vanilla, and mix to combine.

Mix in the dry ingredients most of the way, until just a few powdery spots remain in the dough.

Add the chocolate chips and mix until well blended and distributed.

Pat the dough out into the prepared baking dish and smooth into an even layer.

Bake the cookie bars

25-30 minutes or until the edges are set and the top is golden. The center of the cookie bars will not be fully set yet, but a toothpick inserted in the center will come out clean.

Let the cookie bars cool in the pan on a wire rack for at least 25-30 minutes to allow the cookie bars to set. Ideally cool completely to let the bars fully set. Top with a few more chocolate chips and flaky salt while they’re warm, if desired.

Cut into bars and enjoy

Store leftover cookie bars in an airtight container 2-3 days at room temperature, or freeze up to 2 months. You can cut them into 9 large cookie bars, 12 rectangles, 16 small squares, or 18 small rectangles. (Cut 9 large squares, then cut them in half)

Notizen

3/30/26 made using Kats blend + 1 tablespoon for altitude 248 g (124 g tapioca, 62 g millet, 62 g buckwheat flours) + 1/2 teaspoon xanthan gum and tiny bit of egg white. Let sit 15 minutes before baking. Baked at 365 for high altitude for 30 minutes. It looked done and seemed done but after it cooled it was way too gooey and I had to throw it away. It is very thick for 8x8 pan so next time try a 9x13 pan.

Nährwertangaben

• Portionsgröße: 1 Cookie Bar
• Kalorien: 281
• Gesamtfett: 13.5 g
• Gesättigtes Fett: 8.3 g
• Transfett: 0 g
• Cholesterin: 40.9 mg
• Natrium: 153.9 mg
• Gesamtkohlenhydrate: 40.1 g
• Ballaststoffe: 2.2 g
• Zucker insgesamt: 27.5 g
• Eiweiß: 2.4 g