These gluten free cookie bars are an indulgent, crowd-pleasing dessert you’ll come back to again and again. They’re gooey, chewy, packed with chocolate chip flavor, and both dairy free and gluten free.
These cookie bars hit the spot every time. Made with olive oil instead of butter and a gluten free all-purpose flour, they’re a slightly lighter alternative to traditional cookie bars without sacrificing taste.
If you enjoy gluten free and dairy free desserts, also try the paleo apple muffins, almond oatmeal cookies, or the gluten-free strawberry crisp on this site.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other cookie bar recipes you’ll love
- Gluten Free Cookie Bars with Chocolate Chips (Dairy free) Recipe
Why this recipe works
- Easy to customize: swap in nuts, different chocolate chips, or candy-coated chocolates.
- Suitable for special diets: naturally gluten free and dairy free when you choose dairy-free chips.
- Allergy friendly: this version can be made nut-free and soy-free depending on ingredient choices.
- Healthier swaps: olive oil replaces butter and the recipe uses slightly less sugar than many cookie bars.
Recipe ingredients
- Gluten free all-purpose flour – use a blend labeled 1:1 for best results.
- Olive oil – extra virgin or regular both work.
- Cane sugar – or use granulated white sugar.
- Brown sugar – light brown is preferred.
- Egg – binds the dough.
- Vanilla extract – enhances flavor.
- Chocolate chips or candies – choose dairy free chips if needed.
- Baking soda, baking powder, and salt – for lift and balance.
See the recipe card below for exact amounts and full instructions.
Additions/ Substitutions
- Use avocado oil instead of olive oil if you prefer a neutral flavor.
- Swap cane sugar for granulated white sugar if that’s what you have.
- Replace chocolate chips with chocolate candies (M&M-style) for color and texture.
- Add chopped nuts for extra crunch, if no nut allergies.
Step by step instructions
Step 1: Mix brown sugar, cane sugar, egg and vanilla in a large bowl until uniform.
Step 2: In another bowl, combine gluten free flour, baking powder, baking soda and salt.
Step 3: Add the dry ingredients to the wet and mix until a dough forms.
Step 4: Fold in chocolate chips or candies until evenly distributed.
Step 5: Press the dough into an 8×8-inch pan lined with parchment, using a spatula or your fingers to spread evenly.
Step 6: Bake, then allow the pan to cool for about 20 minutes.
Step 7: Lift the bars from the pan using the parchment overhang and slice into squares.
Expert tips
- For gooey bars: bake less. The center will look slightly underdone but will continue to set as it cools.
- For firmer bars: bake a few minutes longer; bars firm up as they cool and will be more set the next day.
- Mix chocolates: combining semi-sweet chips and candy-coated pieces adds flavor and texture.
- Top them off: reserve a few chips to press onto the top before baking for a nicer presentation.
- Know your oven: adjust bake time if your oven runs hot or cool.
Recipe FAQs
Cover the pan with foil and keep at room temperature for up to 3 days.
Bake for a shorter time (around 18–19 minutes) and let them cool before slicing.
Bake longer (about 23–25 minutes) until the edges pull away from the pan and the top puffs.
Other cookie bar recipes you’ll love
Almond Flour Egg Yolk Cookie Bars
Paleo Gluten-Free Chocolate Chip Cherry Cookie Bars
Paleo Chocolate Chip Cookie Bars
Paleo Brookies (Brownie/Cookie Bars)
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Gluten Free Cookie Bars with Chocolate Chips (Dairy free)
Ingredients
- 1/2 cup olive oil
- 1/4 cup cane sugar (or granulated sugar)
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips (or chocolate candies)
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- Whisk brown sugar, cane sugar, olive oil, egg and vanilla in a large bowl until smooth.
- In a separate bowl, combine gluten free flour, baking soda, baking powder, and salt.
- Stir the dry ingredients into the wet until just combined. Fold in chocolate chips.
- Spread the batter evenly in the prepared pan.
- Bake 18–23 minutes, until the top puffs and edges pull away slightly. The center may look underdone but will set as it cools.
- Cool the pan for about 20 minutes, then lift out and cut into bars.
Notes
- Use avocado oil in place of olive oil for a neutral taste.
- Granulated white sugar can replace cane sugar.
- Chocolate candies like M&M-style pieces add color; choose dairy-free varieties if needed.
- Add nuts for crunch if there are no nut allergies.
Nutrition
Carbohydrates: 25 g
Protein: 2 g
Fat: 11 g
Nutrition info is approximate and automatically calculated.
Additional Info
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