GLUTEN-FREE CHERRY ALMOND CHOCOLATE CHIP COOKIE BARS

Are you ready for a new twist on my GF chocolate chip cookie bars? This version is cherry almond chocolate chip and they are delish! They are really easy to make and you simply press the dough into a 9 x 13-inch pan. You will want to run to the kitchen and bake these right away!

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To make the bars I use my favorite gluten-free flour blend recipe here on the site. I make sure to use the half amount of xanthan gum in my flour blend, which I suggest in the recipe for cookies and cakes. I also use a little melted virgin coconut oil, non-dairy milk, a really good vanilla and almond extract (like Nielsen-Massey for a punch of vanilla flavor), baking powder, brown and white sugar, and dried cherries, and semisweet chocolate chips. If you like you can also stir in or sprinkle some cacao nibs too.

You want to make sure that the dough is thick like a cookie batter, but still soft enough to spread in the pan. I found that if you mix the milk into the oil and sugar mixture, the batter comes out a little less thick and softer. This resulted in soft and slightly underbaked bars that were incredible (especially once frozen!). I also found that the bars come out a bit crisper when baked in a metal pan and a bit softer when baked in a ceramic one. I haven’t tried using a glass pan. Do with that info as you like, but if you like softer and slightly underbaked cookies than use a ceramic 9 x 13-inch baking dish/pan.

Oh, and one last tip about these cookie bars. I highly recommend freezing them after they cool. They are preserved at their best that way, and GF cookies can tend to dry out if left out on the counter for a few days.

I know you’re going to want to make these cookies stat! Let me know what you think, and what flavors you’d like me to make next.

xoxo Julie

gluten-free cherry almond chocolate chip cookie bars

These cherry almond chocolate chip bars are the bomb!

263 grams Julie’s GF flour blend (with the half amount of xanthan gum per notes on recipe)
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup melted coconut oil (virgin not refined)
1/3 cup + 2 tablespoons non-dairy milk
1 teaspoon pure almond extract
1 tablespoon pure vanilla extract
About 1 cup semisweet chocolate chips
1 cup dried pitted cherries

INSTRUCTIONS

Preheat oven to 350°F. Line and grease a 9 x 13-inch pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder and fine sea salt. Set aside.

In bowl of stand mixer, add the brown and white sugars, and melted coconut oil. Beat until well mixed. Add the milk, vanilla, and almond extract, beating until smooth. Add the flour mixture and beat until everything is creamed together. Stir in the chocolate chips and dried cherries, mixing on low.

Evenly press the cookie dough into the prepared pan. I like to use a piece of plastic wrap to do this. Simply put the plastic wrap over the top of the dough and press into the pan.

Bake in the preheated oven for 20 minutes (or up to 25), or until touching the top of the bars with your fingertip leaves a little dent. The edges should be just lightly golden. Let bars cool completely in pan before cutting into squares. Freeze the cookies if not eating them right away.

NOTES

Gluten-Free + Vegan