Seven ingredients. Less than 25 minutes from start to finish. Gluten free and mostly refined sugar free because of the organic coconut sugar I use. These simple and quick chocolate chip bar cookies will please the whole family!
My baking rhythm is a little out of wack. I spent the whole winter mostly not baking, but now that summer has hit, all I want is for my house to smell like goodies fresh from the oven.
So I have been making these for a while, because my oldest grandson is a chocolate chip cookie fanatic. It’s not really chocolate chip cookie dough, it’s more like a blondie batter, but it does fill that chocolate chip cookie hole for us, and a lot faster than scooping out individual balls.
These are gluten free and refined sugar free, thanks to coconut sugar, which I just love for baking.
My Recipe Notes:
- I’ve made these many times using regular brown sugar, and, yes, that gives it a bit chewier texture, I’m not going to lie. But the coconut sugar version is healthier and is still a great tasting bar.
- You can substitute regular all-purpose flour for the gluten-free flour.
- Because the dough starts with warm melted butter, mixing in the chocolate chips to the dough will melt them and turn the dough chocolate. That’s not necessarily a bad thing, but I usually opt to sprinkle the chocolate chips on top so it’s prettier.
- Use any kind of chocolate chip you want, but the darker, the healthier. (Of course, this also depends in the manufacturer.) You can also chop up bar chocolate and use that.
- I often add nuts to these bars. Chopped walnuts are my favorite.
- ½ cup (1 stick) butter
- 1 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup gluten-free baking flour (with xantham gum, I use Bob’s Red Mill Gluten Free 1-to-1
- ¼ teaspoon salt
- ½ cup dark chocolate chips (or chips of your choice or chopped chocolate)
- Preheat oven to 350 degrees. Line an 8 inch baking pan with foil or parchment paper.
- Melt the butter over medium heat in a large saucepan until melted; remove from heat and stir in sugar. Quickly stir in egg and vanilla. Add the flour and salt and stir until smooth. Spread in the pan and sprinkle with the chocolate chips.
- Bake for 16-20 minutes or just until set in the center and toothpick comes out clean. Cool completely on wire rack before cutting into squares.
- *You can mix in the chocolate chips instead of sprinkling them on top, but they usually melt for me because the butter is warm.