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Gluten-Free Chocolate Chip Cookie Bars, Paleo

Gluten-Free Chocolate Chip Cookie Bars, Paleo

These gluten-free chocolate chip cookie bars are soft and chewy cookie bars made with healthier ingredients like almond flour, tapioca flour, coconut flour, and coconut sugar. They are that are naturally Gluten-free, Dairy-free, and Paleo!

If you couldn’t tell, we love all kinds of chocolate chip cookies. Banana oatmeal chocolate chip cookies, white chocolate chip cookies, gluten free chocolate candy cookie bars and these gluten-free chocolate chip cookie bars!

We love these cookie bars because they are thick and chewy, and satisfying. They are also Gluten-free, Dairy-free, Grain-free, and Paleo!

Why this recipe is so great

  • These bars are made with almond flour, tapioca flour, and coconut flour, which is a wonderful gluten-free combination.
  • They are great for those following a dairy-free, gluten-free or Paleo diet.
  • This dessert is simple to make and satisfying!
  • There’s no wheat, refined flours, or refined sugars in here!

Recipe ingredients

Ingredients needed to make Gluten-Free Chocolate Chip Cookie Bars.
  • almond flour– blanched almond flour works best for baking.
  • tapioca flour– this is a great gluten-free flour that pairs well with almond flour and coconut flour.
  • coconut flour-this is also a great gluten-free flour that pairs well with tapioca flour and coconut flour.
  • baking soda– this helps the bars rise.
  • olive oil- this is a butter replacement in the recipe.
  • coconut sugar– this has a lower glycemic index compared to other sugars and is Paleo.
  • eggs– these bind the batter together.
  • vanilla– vanilla extract with both alcohol and without both work here.
  • dairy-free chocolate– Enjoy life chocolate chips are dairy-free and gluten-free, HU chocolate chips are Paleo.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of tapioca flour, you can use arrowroot flour.
  • Instead of olive oil, you can use avocado oil or coconut oil. Measure the coconut oil in its melted state.
  • Instead of coconut sugar, you can use brown sugar. Just know brown sugar is not Paleo.

Step by step instructions

Dry ingredients in a bowl.

Step 1

Step 1: In a large bowl, mix the almond flour, coconut flour, tapioca flour, baking soda, and salt together with a fork until everything is well mixed.

Coconut sugar mixed into oil.

Step 2

Step 2: Then in a another bowl, whisk the oil with the coconut sugar.

Almond flour cookie bars cookie dough.

Step 3

Step 3: Then whisk in the egg and egg yolk into the oil and coconut sugar mixture. And after that, add the vanilla and whisk again.

Add the dry ingredients to the wet ingredients.

Almond flour cookie bars cookie dough with chocolate chips.

Step 4

Step 4: Fold in the chocolate chips.

Paleo cookie bars cut longways.

Step 5

Step 5: Bake!

Paleo cookie bars cut into squares.

Step 6

Step 6: Let the bars cool before cutting.

Recipe FAQs

Do we have to use olive oil?

No you can use coconut oil, but you will taste coconut in your cookie bars. You can also use avocado oil.

If we use coconut oil, how do we measure it?

Measure it in it’s melted state. We usually put a large spoonful into a microwave safe bowl, then microwave it. And then we pour the melted coconut oil into a measuring cup.

How Do we store these cookie bars?

You can store these in an airtight container at room temperature for up to a week (if they last that long).

Dairy-free cookie bar in ones hands.

Prep 10 minutesCook 30 minutesTotal 40 minutesMakes 16 bars

Ingredients

  • 1 ¼ cups almond flour
  • 2/3 cup tapioca flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup olive oil, ( or coconut oil measured in its melted state)
  • 1 cup coconut sugar
  • 1 large egg plus 1 large egg yolk
  • 2 tsps vanilla extract
  • 1 cup dairy-free chocolate chips, (we used ½ cup mini chocolate chips and ½ cup chocolate chunks)
  • optional: sea salt to sprinkle on top

Method

  1. Preheat oven to 350°F. Line a 9 x 9-inch square baking pan with parchment paper. Set aside.
  2. In a large bowl, add the almond flour, tapioca flour, coconut flour, baking soda, and salt. Mix with a fork until blended. Set aside.
  3. In another large bowl, whisk the oil and coconut sugar together. Then, add in the egg and egg yolk and whisk until creamy. Add the vanilla to the bowl and whisk again.
  4. Pour the dry ingredients into the wet ingredients and mix together with a fork until well mixed. Fold in the chocolate chips. We personally like using a mixture of chocolate chunks and mini chocolate chips because this gives various amounts of chocolate in each bite.
  5. Pour the cookie dough into the lined baking pan and evenly press/smooth it into an even layer. ( we used a rubber spatula to do so)
  6. Bake for 30 minutes, until lightly browned on the sides, and a toothpick comes out clean.
  7. When you take the bars out of the oven, put the pan on top of a wire rack to cool for about an hour. Lift the bars out of the pan using the parchment paper. Cut into 16 squares.
  8. ( Note: If you don’t want to wait an hour to eat these you could wait 15 minutes before cutting them and eat them while they are warm )
  9. You can store these in an airtight container at room temperature for up to a week (if they last that long).

Notes

  • Instead of tapioca flour, you can use arrowroot flour.
  • Instead of olive oil, you can use avocado oil or coconut oil. Measure the coconut oil in its melted state.
  • Instead of coconut sugar, you can use brown sugar. Just know brown sugar is not Paleo.

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