If you are doing anything at the moment, you must STOP (except for continuing to read this). Stop everything else and pay attention to the words you are about to read about these Loaded Gluten Free Cookie Bars. They are not only a simple dessert to throw together but they already come with RAVE reviews. Listen to this happy gluten free customer:
“These cookie bars are AMAZING. BRAVO! BRAVO! Thank you so much. (My husband) has requested more. He thinks you should package them up and sell them.” -Crystal
Now if that doesn’t make you want to make these cookie bars immediately then how about these photos:
Loaded Gluten Free Cookie Bars so good, even the toy dinosaurs want full and complete dessert domination. I think I might have to arm wrestle one of them for at least one more bar (they taste THAT good!)
Packed with walnuts, pretzels, and nondairy chocolate, these Loaded Gluten Free Cookie Bars (also made without eggs!) make allergen-friendly dreams come true.Print
Loaded Gluten Free Cookie Bars
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 Cookie Bars 1x
- 1/2 c. dairy free butter, softened
- 1/2 c. brown sugar, lightly packed
- 1/2 c. granulated sugar
- 6 Tbsp. aquafaba (liquid from a can of chickpeas)
- 1 1/2 c. Cara’s Gluten Free Flour Blend
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 c. dairy free chocolate chips (divided)
- 1/2 c. walnuts, chopped (optional)
- 1/2 c. No No’s candies, 3 packets worth (I buy mine from Amazon)
- 1/2 c. gluten free pretzels
- Preheat your oven to 350 degrees. Line an 8×8 pan with parchment paper.
- In a large bowl, whip up the dairy free butter with an electric mixer for 30 seconds. Add both sugars and mix another 30 seconds. Add in the chickpea liquid (aqaufaba).
- Throw the flour, gum, baking soda, and salt into the wet mixture and mix until just combined.
- Fold in the chopped walnuts (optional) and 1/4 c. dairy free chocolate chips.
- Pour into the 8×8 pan and smooth down. Add the pretzels and NoNos candies on top and gently pressed down to secure into the dough.
- Bake 22-25 minutes or until the edges are lightly browned. The middle will appear uncooked but don’t worry! It will continue to bake through as you allow it to fully cool.
- Remove from the pan and cut into 12 squares. Serve with a tall glass of cold dairy free milk!
- Serving Size: 1 Cookie Bar
- Calories: 249
- Sugar: 17.9g
- Sodium: 244mg
- Fat: 13g
- Carbohydrates: 30.9g
- Fiber: 1.5g
- Protein: 4.5g
- If you and your family can have dairy, you can easily replace with regular butter.
- Don’t be scared about using the liquid from a can of chickpeas! If you are worried about the flavor, don’t be. It cooks off and you won’t even know it’s there. In fact, it’s the BEST egg replacer for this recipe. If you don’t want to use aquafaba, use 2 Tbsp. flaxseed meal + 6 Tbsp. water. Please note that using this as a sub might alter the end results.
- The toppings are optional (the dairy free NoNos candies, gluten free pretzels, and even the walnuts). You can just as easily use nondairy chocolate chips only. Still delicious!
Looking for more chocolate chip dessert deliciousness? Give these a try:
Giant Oatmeal Chocolate Chip Cookie
I made these today and they were great! The texture was a bit mooshy though… maybe I didn’t bake them long enough? I did 25 minutes, the edges were brown and it definitely firmed up as it cooled but it wasn’t really a cookie or bar texture. Any tips? I used a slightly larger (9×9) pan, so they were thinner but I would have thought that might have reduced the baking time. Thanks for all your great recipes! My 5 year old (with celiac and egg sensitivity) loves it all.
Hey Lauren! My first question for you would be, did you use the flour blend that I used? Let’s start there 🙂
Okay, good! Next, I’m curious to know if your oven temperature is correct? It could be an issue of your oven temp is too high and so though it got nicely brown along the edges, it wasn’t long enough to bake in the middle…
I find I generally need to bake things on the upper limit or a little longer in my oven. However, when I put an oven proof thermometer in, it says it’s the right temperature. I baked at least 25 minutes, maybe even 1 or 2 extra.
I could try again in an 8×8 (vs. 9×9) and leave it in a little longer? Also, my aquafaba might not have been quite at room temp (I had just cooked the beans and tried to put it in the fridge to cool down).
The taste was awesome. Just a little off in terms of texture.
Karen @ Seasonal Cravings
My kids will love these! They look like the perfect special after school snack for the first day of school – Monday!
I can’t wait to make these for my kids!!
They’re gonna love them!
These look so yummy! My son can’t have legumes (therefore no aquafaba) – any vegan suggestions for replacement? The aquafaba is so thick and sticky I would think you’d need more than just applesauce or something like that….
It’s in the recipe notes in the post 🙂
This fits two allergies (dairy and peanut) but not one (pea protein–worried about the chickpea liquid.) I was wondering if I needed one egg or two in place of that liquid.
It’s approximately 2 small eggs, Kathy. Good luck!
Wow, Cara! These look amazing! I will definitely make them. I make a lot of cookies for the mechanics at the bike shop I go to, and they will LOVE these!
If they don’t already love you, they’re REALLY going to love you now 🙂
Amy Katz from Veggies Save The Day
I can’t wait to try these, Cara!
They are undeniably outrageously GOOD, Amy! Hope you love them <3
If you want to be an allergy friendly site, why are you using xanthan gum in your recipes??? It’s made from corn, THE modt common adult allergen out there. I use guar gum instead, sourced from seaweed & full of minerals. Just a thought. Dr. Falken
Well, I’d say because not everyone has an allergy to xanthan gum, just like not everyone has an allergy to soy (which I use from time to time in my recipes). This isn’t a “Free from every allergy that exists” site–that would be too hard to accommodate, you know what I mean? Besides, people know that they can alternate guar gum if xanthan is hard on their bellies.