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.