My gluten and dairy free cookie squares are soft and chewy, filled with both dairy free milk chocolate and dairy free white chocolate and drizzled with even more chocolate – what’s not to like?! They are super easy to make and take just 10 minutes to put together and 20-25 minutes to bake in the oven.
I used a standard 20cm square baking tray to make my cookie bars, you can purchase one by clicking here. Don’t forget to tag me in your photos over on social media if you do make them!
110gdairy free butter (I use the Stork 'Perfect for baking' gold packet)
100glight brown sugar
220ggluten free self raising flour
125gdairy free milk chocolate (100g for the bars and 25g for drizzling on top)
75gdairy free white chocolate (50g for the bars and 25g for drizzling on top)
Preheat your oven to 180°C and grease and line a 20cm square baking tray.
Add your dairy free butter, light brown sugar and granulated sugar to a large mixing bowl and whisk with an electric whisk until light and fluffy.
Add your egg and continue to whisk. Add your vanilla extract and whisk again.
Add your self raising flour, cornflour and sea salt and mix well.
Break your chocolate (100g dairy free milk chocolate and 50g dairy free white chocolate) into small pieces and fold into the mixture.
Transfer the mixture to your prepared baking tray, ensuring it's pressed into all the corners. Bake for 20-25 minutes, until golden brown on the top. Mine took around 22 minutes.
Remove from the oven and leave to cool in the tin, once cool melt your extra dairy free chocolate and drizzle on the top. Allow the chocolate to solidify and cut into squares.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.