Cookie Monster Gluten-Free Chocolate Bar Cookies

Pass the Salt Gluten-free Chocolate Bar Cookies

COOKIE MONSTERS 🍪

Gluten-Free Chocolate Bar Cookies 

Yes, you read that right, chocolate bar cookies!! This gluten-free recipe is as close to the real thing as it gets. Our secret is Bob’s Red Mill gluten-free 1-to-1 baking flour (link below). It already has xanthan gum mixed in (the ingredient that mimics gluten), making the perfect flour blend for dense and chewy cookies without the gut bomb. 

We love working with HU Kitchen, they use the highest quality chocolate, no emulsifiers, and no refined sugar! When we're feeling extra sweet, Tony's Chocoloney takes these cookies up 10 notches. Let's be honest, we live up to our Cookie Monster name, most of the time we make 2 batches!

SALT TIP:  Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less the cookies spread! 

Ingredients:

  • 1 cup + 1 tablespoon  gluten-free all-purpose flour with xanthan gum LINK
  • 1/2 cup oat flour LINK
  • 1/4 teaspoon baking soda LINK
  • 1/4  tablespoon salt (+ extra for sprinkling) LINK
  • 1/2 cup unsalted raw butter, melted LINK
  • 1/2 cup  brown coconut sugar, packed LINK
  • 1/2 cup   golden vanilla coconut sugar LINK
  • 1 large egg + 1 egg yolk LINK
  • 2 teaspoons  pure vanilla extract LINK
  • 1/2 cup chocolate bar LINK if you're feeling extra sweet LINK
  • 1 cup semisweet chocolate chips LINK

  • Instructions:

    1. In a medium bowl, whisk together the flour, oat flour, baking soda, and salt and set aside.
    2. Using a stand mixer with a paddle attachment, mix butter and sugar on medium speed until it is paste-like, 3 to 4 minutes.
    3. Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.
    4. Blend in the dry ingredients. 
    5. With a spatula, fold in the chocolate chips & chopped chocolate bar bits.
    6. Line a cookie sheet with wax paper, we love the unbleached 'If You Care' pre-cut parchment paper. LINK
    7. Use a medium to large cookie scoop, scoop 12 to 16 cookies on the sheet (this is for chilling only, you will have to spread out more for baking). Sprinkle a few more chocolate chips on the top and place in the fridge for at least 2 hours.
    8. Once the cookie dough is chilled. Bake at 375℉ with 5 to 6 cookies at a time for 10 to 12 minutes. Your final minute should be on broil, so if you do 10 minutes, cook for 9, broil for 1. This aids in the crispy:chewy ratio. 
    9. Here’s where you have to be quick! Take the backside of a fork or spoon & quickly push in the sides. This gives you wrinkly and crispy edges. It’s worth the extra credit!
    10. Sprinkle the tops with a little flaky sea salt and transfer to a cooling rack for 15 minutes. 
    11. Be a Cookie Monster!