Line a 8×8 metal baking pan with parchment paper. Preheat & Prep. Preheat the oven to 350 degrees F.
#PUMPKIN CHOCOLATE CHIP COOKIE BARS HOW TO#
How To Make These Gluten-Free cookie Bars, Step By step My favorite chocolate chips for these gluten-free cookie bars are semisweet chocolate chips, but feel free to use dark chocolate chips for more intense chocolate flavor, or milk chocolate chips for even sweetener cookie bars. Just the right amount for spread and puff.
It might seem like more than you’d expect, but I tested this recipe multiple times and the best batches had more salt. It keeps them from getting cakey or gritty. I love to use a tiny bit of cornstarch to give these bars the perfect texture. Don’t try to swap in almond flour or coconut flour here as they worn’t work. If you use another 1:1 flour blend, be sure it contains xanthan gum or the bars won’t turn out properly. We love this measure-for-measure flour blend from King Arthur and use it for basically all our cookies, brownies, and cakes. (It’ll add pretty vanilla flecks to the bars) I like plenty of vanilla in my cookie bars, so instead of 1 teaspoon vanilla extract, we’re going big with a full Tablespoon! Feel free to use vanilla extract or an equal amount of vanilla bean paste. It’s the same trick we use in lots of our cookie recipes. Using both an egg and an egg yolk gives these cookie bars an almost fudgy texture.
I love a mix of sugars for sweetness and texture. Using melted butter instead of creaming gives these cookie bars a closer, more fudgy texture. Here’s What You Need To Make These Gluten-Free Blondies RECIPE: Gluten-Free Chocolate Chip Cookie Bars.More Gluten-Free Cookie Bar Recipes To Try.FAQ + Tips And Tricks For The Best Cookie Bars.How To Make Chocolate Chip Cookie Bars, Step By Step.Ingredients For Gluten-Free Chocolate Chip Blondies.Our Easy Gluten-Free Chocolate Chip Cookie Bars Recipe, At A Glance:
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