I’ve shared a lot of recipes and tutorials with you over the years – healthy versions of old favorites like pizza, new flavors like milk thistle seasoning, and of course the occasional video tutorial where I spray water kefir all over my counter while opening a bottle.
Of all the recipes, though, this gluten-free adaptation of classic chocolate chip cookies has consistently been one of the most popular. I can’t say I’m surprised . . . nothing rivals a warm, ooey-gooey chocolate chip cookie.
Well . . . maybe one thing: These chewy chocolate chip cookie bars are like a cross between a freshly baked baked cookie and a fudgy brownie, and my kids have declared them to be one of the most delicious things that have ever come out of my oven.
They were inspired by these tahini blondies from Chef Junior – the cookbook that my daughter, Katie, co-authored with her friends. The blondies have received rave review but I’ve received a lot of questions about whether almond butter (or another nut butter) can be used in place of tahini.
The short answer is not really – tahini typically has a higher oil content than almond butter, so swapping them out tends to yield dry(ish) blondies (and no one wants that!). Fortunately, with the addition of an egg, a smidge more coconut sugar, and a few other adjustments, you get a sweet, buttery, chewy bar that tastes just like a chocolate chip cookie.
We love our bars plain, but for an extra special addition I recommend serving them with a scoop of vanilla ice cream.
Gluten-Free Chocolate Chip Cookie Bars Recipe
Equipment
- 8×8 inch square baking pan
Ingredients
Wet Ingredients
- ¾ cup raw cashew butter or almond butter (smooth, not crunchy)
- 4 large eggs
- 4 tbsp melted butter, plus more for greasing your baking dish (use coconut oil if dairy-free)
- 2 tsp vanilla extract (how to make vanilla extract)
Dry Ingredients
- 1 cup coconut sugar
- 1 cup blanched almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F.
- Grease an 8- by 8-inch baking pan with butter and line it with parchment paper.
- Place the cashew or almond butter, eggs, melted butter, and vanilla extract in a food processor and blend until combined.
- Add the coconut sugar, almond flour, coconut flour, baking powder, and salt to the wet ingredients and blend again until smooth.
- Remove the food processor bowl from the base and use a spatula to stir in the chocolate chips.
- Scoop the batter into the prepared pan and smooth out the top with a spatula. Bake for 20-25 minutes. You'll know the bars are ready when the edges are slightly browned and the center is springy but firm.
- When the cookie bars are done, remove the pan from the oven with oven mitts and place the pan on a trivet or hot pad on the kitchen counter.
- Let the pan cool for at least 20 minutes, and then remove the cookie bars from the pan, using the edges of the parchment paper to lift them out.
- Cut the bars into pieces and serve. Store any leftovers in an airtight container.
Notes
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Nutrition
Frequently Asked Questions
Below are answers to common questions I receive about gluten-free baking.
Can I use gluten-free all-purpose flour instead of the almond and coconut flour?
In general, almond flour and coconut flour absorb liquid differently than standard flour mixes, so I don’t recommend using a blend as a substitute in this recipe.
Can I use peanut butter or another nut butter instead of cashew or almond butter?
Possibly, but I haven’t tested any other nut butter so I’m not sure if adjustments would need to be made to achieve the same texture. If you experiment and find another good option, please let me know!
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