Gluten-free Chocolate Chip Cookie Bars

Perfectly Imperfect Scones
July 21, 2022
Dark Chocolate and Honey Mandelbread
September 22, 2022


24 – 36 bars

Bake Time:

25-30 minutes


store covered at room temperature for up to 4 days, may be frozen


1 3/4 cups (395g) sugar

2 large eggs

1 teaspoon vanilla

1 cup (240ml)  oil, plus extra for greasing pan

3¼ cups (390g) ground almonds

¼ cup (40g) potato starch

1 cup (180g) mini chocolate chips

Preparation Directions

Preheat oven to 375°F (190°C). Grease the bottom And sides of a 9 x 13-inch (23 x 33-cm) pan.

Press in a piece of parchment paper that is big enough to cover the bottom and sides of the pan.

Grease the top and sides of the parchment. Set it aside.

Place the sugar, eggs, oil, and vanilla into a large bowl and beat with an electric mixer on medium speed until combined. Add the ground almonds and potato starch and mix well. Add the chocolate chips and mix to distribute.

Spoon the mixture into the prepared pan and use a spatula to spread it evenly. Bake for 25 to 30 minutes, or until the edges are brown, or a toothpick inserted in the center comes out with just a few crumbs on it. Let cool. Lift out the parchment and then cut into squares or bars. Store at room temperature for up to five days or freeze for up to three months.