I absolutely love this recipe for Chocolate Chip Cookie Bars! I have missed having an ooey gooey, moist cookie bar recipe to turn to. This recipe lasted only 2 days at my home and I made it in a 15 x 10.5 inch baking pan. I have to confess there are only 2 of us here so you know we ate quite a lot in only 2 days…particularly my NON Gluten-free husband. He adores these! I used a recipe from The Holiday Kosher Baker Traditional & Contemporary Holiday Desserts by Paula Shoyer. I have permission from the author to post this recipe.
Chocolate Chip Cookie Bars Recipe
G l u t e n – f r e e • n o n – G e b r o k t s • P a r v e
This is the first time I have baked with Potato Starch and I was pleasantly surprised! I made very few changes to this recipe. Since it calls for a 9 x 13 inch pan and I only had available a 15x 10.5 inch pan, I made 1 & 1/2 times the recipe. *NOTE: The recipe given below is for a 9 x 13 inch pan.
Makes 24 2-inch (5-cm) square bars or 39 1 X 3-inch (2.5 x 8-cm) bars. My comment would be, to make sure and use parchment paper in the bottom of your baking dish regardless if you use grease. It will definitely help keep the bottom from browning too much as the author says. This is a very EASY recipe.
I found the batter to be very thick, almost like a bread dough. I patted it into my greased pan because I didn’t have parchment paper to use. I will use parchment paper next time just to have lighter crust bottom. This recipe is a delicious, very easy and very yummy, moist and rich tasting cookie bar as you can see from my photo. Enjoy!
Chocolate Chip Cookie Bars Recipe Gluten-Free & Dairy-Free:
Chocolate Chip Cookie Bars Recipe, Gluten-Free & Dairy- Free
Ingredients
- 2 cups sugar 440g. organic
- 2 large eggs organic
- 1 cup Safflower oil plus extra for Greasing pan
- 2 tablespoons vanilla sugar I didn't have vanilla sugar so used Vanilla Extract
- 3¼ cups ground almonds 390g. I used Bob's Red Mill Almond meal/flour
- ¼ cup potato starch 40g. I used Bob's Red Mill
- 1 cup mini chocolate chips 180g. I used 2 cups Enjoy Life vegan semi sweet mini chips
Instructions
- Preheat oven to 375°F (190°C).
- Grease the bottom And sides of a 13 x 9 inch (23 x 33-cm) pan. **Press in a piece of parchment paper that is big enough to cover the bottom and sides of the pan - I also highly recommend this step with theparchment paper, then Grease the top and sides of the parchment. Set it aside.
- Place the sugar, eggs, oil, and vanilla sugar into a large bowl and beat with an electric mixer on medium speed until combined.
- Add the ground almonds and potato starch and mix well.
- Add the chocolate chips and mix to distribute.
- Spoon the mixture into the prepared pan and use a spatula to spread it evenly.
- Bake for 35 minutes, or until the edges are brown, or a toothpick inserted in the center comes out with just a few crumbs on it.
- Let cool. Lift out the parchment and then cut into squares or bars.
Notes
Nutrition
You can see my review of The Holiday Kosher Baker by clicking HERE.
These look so yummy can’t wait to try them.
These look delicious! I love any cookie type dessert.
These look delicious. They would be perfect for my evening walks. I always carry a snack with me when I’m walking.
this looks so good!! i need to make it
This looks scrumptious! I’m definitely pinning for later. 🙂
Lovely recipe, saving it for the weekend.
These bars look awesome. the recipe is easy and wonderful for gluten free eaters!
I am reading this out loud and hubby is like what you making this tonight LOL him and his chocolate / cookies lol I guess I am going to have to try this for him..
Oh funny! These are my fav bar cookies! So rich and gooey! He should love them.
These bars look so delicious and easy to make. I like that they are organic and does not have dairy. Thanks for another awesome dessert recipe!
Sadly, eggs are not dairy free.
Pam eggs are dairy free…dairy is from a cow. Eggs are from chickens. Eggs are not VEGAN.
Thanks so much for the clarification, Colleen.
Sounds amazing!! Thank you for sharing exactly what you used so that our recipe would turn out just as delicious!! Now if only we could learn to make something calorie free 😉
oh hahaha Amber! Wouldn’t it be nice if we could have tasty calorie free goodies!!
TheShe’s cookies look yummy and gooey
These sound so nom and thank you for sharing this recipe with us.
These sound and look so good!! Will have to try this recipe.
One of my favorite bars Christina!
The chocolate chips look so delicious. I am going to have to try this out this week.
Yumm-O! Thanks for sharing at the #HomeMattersParty – We hope to see you again next week!
~Lorelai
Life With Lorelai
Hi Life with Lorelai! these are so yummy.
these sound so delicious!
Wow. These look so soft, fluffy, and delicious! Definitely giving this a try. I’ll sub the almond flour for hazelnut and hope it turns out, this poor soul can’t have almonds. 🙁
I would think hazelnut instead of almond would be just fine!
This recipe makes my mouth water. It will make a nice addition to our Seder dinner. Thanks for the recipe.
Your welcome Charlene! They are so moist and delicious. Glad I could help with your Seder!
I can see why this didn’t last long in your house! It sounds great except it’s too much sugar for us.
Barrie you can always reduce the sugar or use a sugar substitute 🙂
Thanks for the recipe. It does look delicious. We also love sweets. And it’s just the 2 of us also.
Oh my goodness. This looks so good!!!!! I want to try this recipe SOON!!!!!
The cookies looks so good! I’ll try to make these this weekend!
Thank you for the recipe. Sure looks delicious.
Lovely!!! I would try it!!!!