My gluten and dairy free cookie bars are soft and chewy, filled with both dairy free milk chocolate and dairy free white chocolate and drizzled with even more chocolate. 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 the cookies?
I use the Stork Original Baking Block which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for baking.
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREE gluten free self raising flourwhich works really well in gluten free baking.
Which cake tin do you use for this recipe?
For this recipe I use a standard 20cm springform square baking tin.
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 White Chocolate Bars and the Moo Free Milk Chocolate Bars. I also really like the Nomo Milk Chocolate bars but you can use any dairy free chocolate of your choosing.
Chocolate cookie bars (GF, DF)
Ingredients
- 110 g dairy free butter (I use the Stork Baking block – See FAQs)
- 75 g granulated sugar
- 100 g light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 220 g gluten free self raising flour
- 1/4 tsp xanthan gum (omit if your flour blend already contains this)
- 1/4 tsp sea salt
- 1 tbsp cornflour
- 100 g dairy free milk chocolate (plus extra for drizzling on top, optional)
- 75 g dairy free white chocolate (plus extra for drizzling on top, optional)
Instructions
- Preheat your oven to 180°C and grease and line a 20cm square springform 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, xanthan gum, cornflour and sea salt and mix well to form a dough.
- Fold in the dairy free chocolate chips.
- 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 completely 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.
Notes
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 links.
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?
Hi,
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.
Thanks
Alice
I am gluten free from the hopliday in Taunton in hooking and get my food in Tesco when ln when shopping on a thuesday
Gluten free