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Gluten-Free Chocolate Chip Almond Bars

Gluten-Free Chocolate Chip Almond Bars

Gluten-Free Chocolate Chip Almond Bars with Milk


These chocolate-rich gluten-free chocolate chip almond bars are one of my favorite recipes. They are made with almonds, brown sugar, vanilla and, of course, chocolate.  It can satisfy my sweet tooth just about any time.  This recipe is easy to make and sure to please even picky eaters.

Even though these ingredients are usually gluten-free, when cooking gluten-free always be sure to check the ingredients list on every label before you start. These cookies are gluten-free and can also be casein-free if made with dairy-free margarine sticks.

These bars can be ready in about the same amount of time it takes to cook a 30 minute meal.  Often I’ll start dinner and then stir together a batch of bars like these to bake.  Then we’ll have them for dessert!


Gluten-Free Chocolate Chip Almond Bars

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes about 24


  • 2/3 Cup Butter, or casein-free Margarine Sticks
  • 1 Cup Brown Sugar, packed
  • 1 Large Egg
  • 1 Teaspoon Vanilla
  • 1 1/2 Cups Gluten-free Flour Mix, like Bob’s Red Mill or King Arthur Flour
  • 1 Teaspoon Xanthan Gum, optional — also, omit this if your flour mix already has xanthan or guar gum in it
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt, optional
  • 1/2 Cup Chopped Almonds (be sure they’re not processed on equipment that also handles wheat)
  • 6 Ounces Semisweet Chocolate Chips, gluten-free (like Nestle’s or Hershey’s)


Heat oven to 350 degrees.

Lightly oil a 10×13-inch baking sheet or line with parchment.

In a medium bowl, measure the baking mix, xanthan gum, baking soda and salt. Whisk until well-combined. Set aside.

In a large mixing bowl, thoroughly cream the butter or margarine.

Beat in the sugar and vanilla until light and fluffy.

Add the egg and beat well.

Stir in the dry ingredients and then the almonds and chocolate chips.

Spread the dough evenly in the prepared pan.

Bake about 15 minutes or until light brown.

Cool on a rack for about 10 minutes before removing from baking sheet.

Finish cooling on rack.

Cut into 24 bars.

Store in an airtight container.