Gluten-Free Chocolate Chip Cookie Bars: Dairy-Free Recipe

I love quick, easy recipes that taste incredible—especially when life gets busy. This Gluten-Free, Dairy-Free Chocolate Chip Cookie Bars recipe is exactly that: simple to make, chewy, and perfect for satisfying a cookie craving without the time required for individual cookies.

These dairy-free, gluten-free chocolate chip cookie bars are soft, chewy, and kid-approved. Because they’re baked as bars instead of individual cookies, they come together faster and are easier to portion and store. I prefer making them in a larger pan so they last a little longer in a house with hungry kids, but you can choose the pan size that fits your needs.

You can mix the batter in a single bowl in about ten minutes—no stand mixer needed. The method is straightforward: stir the wet ingredients, add the dry, stir in the chocolate chips, spread in the pan, and bake. Kids like to help measure and stir, which makes this a great family-friendly bake.

For thicker bars, use an 8×8 or 9×9-inch baking pan and add a few extra minutes to the baking time. For thinner bars that stretch further, a 9×13-inch pan works well. With four kids in my house, I often make a 9×13 so there are more pieces to share.

Dairy-Free Gluten-Free Chocolate Chip Cookie Bars

You’ll need:

• ½ cup coconut oil, softened or melted
• 1 cup coconut sugar
• ½ cup pure cane sugar or erythritol
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 ¾ cup gluten-free 1-to-1 baking flour (I use Bob’s Red Mill 1-to-1)
• 1 tsp baking soda
• ½ tsp sea salt
• 1½ cups dairy-free chocolate chips

Preheat your oven to 350°F (175°C) and grease a 9×13-inch or 8×8-inch baking pan with coconut oil.

Stir together the coconut oil and both sugars until smooth. Whisk in the egg, egg yolk, and vanilla until fully combined. Add the gluten-free flour, baking soda, and sea salt; mix until just combined. Fold in the dairy-free chocolate chips.

Spread the batter evenly into the prepared pan and bake for about 20 minutes for a 9×13 pan—or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. If you use an 8×8 or 9×9 pan for thicker bars, increase the baking time by 5–12 minutes and check frequently.

Let the bars cool for a few minutes in the pan before cutting. They are especially delicious served warm, but they hold together well once cooled. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for a few seconds if you prefer them warm.

Tips and Variations

• Swap half of the chocolate chips for chopped dairy-free chocolate or chopped nuts for texture.
• If you prefer a less sweet bar, reduce the coconut sugar by ¼ cup and taste the batter before baking.
• For a more cake-like texture, add 1–2 tablespoons of milk-free yogurt or applesauce; this will change the texture slightly but keeps them moist.
• To make smaller servings, bake in a 9×13 pan and cut into 18–24 bars depending on desired size.

These cookie bars are ideal when you want something homemade, comforting, and fast. Kids enjoy helping with the simple steps, and the result is a chewy, chocolatey treat that’s free of dairy and gluten when you choose appropriate ingredients. Enjoy!