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Gluten & Dairy Free Chocolate Chip Cookie Bars

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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.

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Gluten & Dairy Free Chocolate Chip Cookie Bars

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.

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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:

I absolutely love this recipe for Chocolate Chip Cookie Bars!  I have missed having an ooey gooey, moist cookie bar recipe to turn to.  
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Chocolate Chip Cookie Bars Recipe, Gluten-Free & Dairy- Free

I absolutely love this recipe for Chocolate Chip Cookie Bars!  I have missed having an ooey gooey, moist cookie bar recipe to turn to.  
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Bars
Servings: bars
Calories: 210kcal
Author: My Dairy-Free Gluten-Free Life

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
  • 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

Store at room temperature for up to five days or freeze for up to three months.
Nutritional values are based on one bar

Nutrition

Calories: 210kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 11mg | Potassium: 21mg | Fiber: 1g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.8mg

 

You can see my review of The Holiday Kosher Baker by clicking HERE.

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38 Comments

  1. 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!

  2. 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 😉

  3. 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. 🙁

  4. This recipe makes my mouth water. It will make a nice addition to our Seder dinner. Thanks for the recipe.

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