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. If you do make this recipe I’d love to see! Don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the cookies?
For this recipe (and the majority of my bakes) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
If you can’t get hold of the Stork butter, I would recommend using a hard butter block instead of a soft spread for this recipe.
Which baking tin do you use for this recipe?
I used a standard 20cm square baking tray to make my cookie bars, you can purchase one by clicking here.
How long will the cookie bars last?
They will last in an airtight container for up to 3 days but is always best served on the day you make them.
Which dairy free chocolate chips do you use?
For this recipe and the majority of my baking, I use the Moo Free Dairy Free Baking Chocolate Chips which are available in both milk and white flavours.
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.
What brand of self raising flour did you use? Thanks!
My go to brand is FREEE by Dove’s Farm 🙂
Is cornflour a necessity? I don’t have any 😢
It does help to bind it together but it should work without too 🙂 x
I made this today, it’s very crumby, what did I do wrong……it tastes good though
Hi, They shouldn’t be crumbly if you leave them to cool in the tin before cutting them. x
Mine was crumbly as well and was raw in the middle after 25 minutes. I had to cook for another 15 minutes
Hi Ruth. I’ve made this recipe quite a few times now and have never had this issue. However cooking times can vary depending on the size of your tin and how thick the bars are. The end result can always vary depending on which brands of ingredients you use too. Alice
Hi Alice, I made them again using the branded ingredients as per your recipe and they were perfect. Fabulous cookies, thank you so much 🙂
Hi Ruth – That’s great to hear! So glad you enjoyed them 🙂 x
I absolutely LOVE this recipe. Used the exact ingredients stated and turned out perfect, trouble is I want to eat them all the time x
Hi Sophie, yay! So glad you like the recipe 🙂 x
When it comes out over is it supposed to be fully cooked or soft in middle ?
Hi Hannah, It will still be a little soft when it comes out the oven. They will continue to firm up as they cool.
Hello as egg isn’t dairy free, what would you recommend as a replacement?
Dairy free means free from any milk product therefore this recipe is dairy free, eggs are a separate thing altogether. Sadly I haven’t tried this recipe with any egg replacer so I can’t help here. But do let me know if you try any.