These chocolate chip cookie bars are soft and chewy and amazingly delicious! Forget about scooping cookie dough onto a pan...simply bake the whole thing as one and cut it up later! It's a great way to enjoy cookies..and you'd never guess that these are gluten-free!
Course Desserts, Snacks
Cuisine Western
Keyword easy gluten-free, gluten-free baking, gluten-free cookies
In a bowl, combine brown rice flour, millet flour, tapioca starch, xanthan gum, baking soda, and salt and whisk together. Set aside.
In a mixing bowl, combine almond butter, melted butter, and brown sugar. Whisk together well.
Add the egg and vanilla extract to the almond butter mixture. Whisk well.
Add the dry ingredients to the wet and mix well. Stir in the chocolate chips.
Spread cookie dough into a parchment lined 9x9 baking pan.
Bake for 12-13 minutes. Do not overbake.
Let cool in the pan. Refrigerate for the best chewiness!
Notes
To achieve the chewy cookie texture, be sure not to overbake the cookie bars.
Line your 9x9 baking pan with parchment paper for easier removal from the pan.
To fancy up your cookie bars, drizzle melted chocolate over the bars after they have cooled completely.
Top your cookie bars with flaked salt or mix chopped nuts, dried fruit, or dried coconut into the cookie dough.
Store cookie bars in the fridge...they taste delicious cold!
Make the dough ahead of time and keep it in a sealed bag in the fridge for a few days or freeze in a sealed container. Bring the dough to room temperature before spreading the dough into the pan.