Chocolate Chip Cookie Bars (with Egg Yolks) – Gluten Free (Edit recipe)

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When I have leftover egg yolks from another recipe, these gluten free chocolate chip cookie bars are my favorite dessert to make. These are chewy, rich, and decadent, and just so wonderful.

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PREP TIME

10 minutes

COOK TIME

27 minutes

INGREDIENTS

Serves: 16

Ingredients

0.5 cup Unsalted Butter, softened at room temperature
0.75 cup Brown Sugar, packed
4 whole Egg Yolk, large
1 tsp Pure Vanilla Extract
0.5 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Sea Salt
1.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour, or any gluten free flour with xanthan gum
0.75 cup Semi-Sweet Chocolate Chips, divided

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F, and line an 8x8 baking pan with parchment paper.
In a large mixing bowl, beat butter and brown sugar together until combined and fluffy.
Add egg yolks, vanilla extract, baking powder, baking soda, and sea salt. Beat together until combined.
Add flour and fold together until just mixed. Reserve 2 tbsp of chocolate chips and fold the rest in.
Transfer to the prepared baking pan and flatten out with a spatula in an even layer. Gently press in the reserved 2 tbsp chocolate chips on top.
Bake for 24-27 minutes until set and the edges are lightly browned.
Cool completely, then remove from the pan using the parchment paper. Slice into 16 squares and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	220
Fat:	12 g
Carbohydrates:	27 g
Protein:	6 g
Cholesterol:	61 g
Sodium:	135 mg
Fiber:	3 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.