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Gluten Free Chocolate Chip Cookie Squares

Updated: May 22

A perfect light dessert for a summer gathering. Easy to grab and run while playing games or after dinner or a swim in the pool. Gluten free chocolate chip cookie squares are best served completely cool or cold from the refrigerator. A slightly crunchy, slightly gooey, semi-sweet treat for everyone young and old.

A quick and easy recipe to throw together in a pinch.

If you have a stand mixer, use it to beat butter, applesauce, powdered sugar - I make my own powdered sugar by grinding granulated sugar in my grinder until it turns to powder - and vanilla until creamy. If you don't have a stand mixer, you can use a hand-held mixer. Scrape down the sides several times to be sure everything mixes together well.

Add in flour and xanthan gum and beat until combined. Scrape down the sides several times to make sure everything mixes together well. Don't over beat. Gently fold in chocolate chips.

Place dough into the center of a baking pan lightly sprayed with olive oil. Press dough into a large rectangle using a rubber scraper. Dough should be approximately 1/2 inch thick. Try to make it as even as possible so it cooks evenly.

Place pan into a preheated 350 degree oven. Bake for 35 - 45 minutes. Use a toothpick placed in the middle to check if it's done. If toothpick comes out dry, it's baked enough.

Remove from oven and allow to cool slightly. When it's safe to handle, use a sharp knife to cut into squares.

Allow to cool completely before serving. Best served completely cool or cold from the refrigerator


16 tablespoons butter, softened

3/4 cup powdered sugar - I make my own (see video)

1 teaspoon vanilla extract

1/4 cup Unsweetened Applesauce

2 cups Gluten Free Flour - I prefer King Arthur's Measure for Measure

1/2 teaspoon Xanthan Gum

1 1/2 cups Gluten Free Chocolate Chips - I prefer Enjoy Life brand

olive oil

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