Chewy Chocolate Chip Cookie Bars Recipe (Gluten-Free)

Heather Dessinger

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chocolate chip cookie bars recipe gluten free

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.

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4.67 from 12 votes

Gluten-Free Chocolate Chip Cookie Bars Recipe

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.
Course Dessert
Keyword gluten-free, dairy optional
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 bars
Calories 509kcal
Author Heather Dessinger



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


  • 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.


Nutrition values are estimates. The calculation includes cashew butter (not almond butter). 
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Serving: 1bar | Calories: 509kcal | Carbohydrates: 42g | Protein: 11g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 188mg | Potassium: 340mg | Fiber: 6g | Sugar: 22g | Vitamin A: 274IU | Calcium: 83mg | Iron: 4mg
gluten free chocolate chip cookie bars recipe

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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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.