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!
Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases, which helps support this site.
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.
I also really want to share a bit about the amazing Ankarsrum mixer. It’s from Sweden and has been around since the 1940’s. What I really love though is the power and engineering of the machine. It’s unlike the stand mixers that we’re all so accustomed too.
First off is the engineering. It kneads smooth and silky doughs, due to its roller and scraper design. This method mimics kneading by hand, without the time and effort. It has a 7 1/2 quart stainless bowl that revolves as the mixer runs, and the fluted roller acts as your fingers, with the scraper mimicking the palm of your hand. The scraper folds the dough with a rhythmic motion while the roller turns. Not only does this perform magic with bread doughs (and yes, even gluten-free doughs!), but it’s magic with cookie and other doughs too. It also comes with a special bowl and whisks for making fluffy meringues and whipped toppings (I’m looking at you aquafaba and whipped coconut cream!).
Needless to say that I am head-over-heels for my Ankarsrum. She’s also a looker, thanks to the gorgeous retro colors and design, but like they say “the proof is in the pudding.” Astrid continues to blow me away every time I bake. You can check out the Ankarsrum mixers here on Amazon and also on the Ankarsrum website here.
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
Print
Gluten-Free Cherry Almond Chocolate Chip Cookie Bars
Description
These cherry almond chocolate chip bars are the bomb!
Ingredients
263 grams Julie’s GF flour blend (with the half amount of xanthan gum per nptes 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
The recipe doesn’t even list cherries or almond extract; yet, it tells you when to add them in the instructions. Some proofreading is necessary.
Thanks for the heads-up. It’s fixed now.
What if you don’t have gluten issues and you want to use regular flour? What’s the substitution? Do you need to add anything else like leavener?
Hi Ann! It should work with all-purpose flour. Use 2 cups, but spoon the flour into the measuring cup and scrape the top with a knife. Start with 1/3 cup milk and see if you need the additional 2 tablespoons. Sometimes GF flour can need a little extra milk than regular flour. Most of my GF recipes can have an equal sub of regular all-purpose flour.
If I need a $750 dough mixer for these, it’s a hard NO…
Hi Zotz. You don’t need a fancy mixer for this recipe, and can even make them with a bowl and wooden spoon.