Fudgy Gluten Free Chocolate Walnut Cookie Bars

These double chocolate gluten free chocolate walnut cookie bars make a delicious treat. They turn out soft, fudgy, and perfect for any chocolate craving. They are made with simple ingredients, including gluten free flour, sugar, cocoa, vanilla, and butter, with lots of chocolate chips and walnuts. If you need a great bake sale dessert, snack, or something to top with ice cream and hot fudge, this is the gluten free dessert to make

I should have titled this post “My Chocolate Craving Weekend.” I am a huge chocolate fan, especially dark chocolate. When I came up with this chocolate cookie bar recipe, I chose to use Dutch process cocoa for a deeper chocolate flavor. For true chocoholics, I also tested this recipe with a small amount of espresso powder to deepen the chocolate flavor. Espresso powder is optional.

I also tested this recipe with regular cocoa powder for those who prefer less dark chocolate flavor. If you use regular cocoa powder, you can use either milk chocolate chips or bittersweet. The flavors all blend nicely.

If you want more chocolate inspiration, check out more of my gluten free chocolate recipes. You may also want to try my classic Gluten Free Brownies or these Gluten Free Chocolate Rocky Road Cookies. If you need a bite-sized chocolate dessert, my readers love these Gluten Free Chocolate Cookie Cups.

Ingredient Notes and Easy Swaps:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend – I tested this recipe using King Arthur Measure for Measure. Other blends will work, but you may need to adjust the moisture level using less flour or adding more butter. Every flour blend performs differently. Read Why Gluten-Free Flour Blends Vary to learn more about this.
• Binder – If your flour blend doesn’t have a binder, add one so your cookie bars hold together. Add 3/4 teaspoon of xanthan gum if your blend has no binder. Learn Why Binders are Important in Gluten-Free Baking.
• Cocoa Powder – I used Dutch-process cocoa powder (I love Anthony’s and Ghirardelli brands!) Dutch-process cocoa needs baking powder. If you use regular cocoa powder, use baking soda.
• Sugar – Use either light or dark brown sugar. Both will taste good, so use what you have on hand.
• Baking Powder or Baking Soda – Which you use will depend on whether you are using Dutch-process or regular cocoa powder. If you use Dutch-process cocoa powder, use baking powder. If you use regular cocoa powder, use baking soda. Dutch process cocoa is alkalized and needs baking powder for lift, while regular cocoa is acidic enough to react with baking soda on its own
• Eggs – Use large eggs for this recipe.
• Butter – I use unsalted butter because I prefer to add salt to taste. If you use salted butter, do not add additional salt. If you are dairy-free, I tested this recipe using Earth Balance, and it worked very well.
• Chocolate Chips – I used Guittard bittersweet chocolate chips in this recipe. If you are dairy-free, use Enjoy Life chips because they are free of the top 8 allergens.
• Walnuts – I used this type of nut, but pecans and macadamia nuts are great alternatives.

How to Make Gluten Free Chocolate Walnut Cookie Bars (Step-By-Step)

Step 1: Partially melt the butter for 25 seconds in the microwave. Add it along with the eggs and vanilla extract to a stand mixer with a paddle attachment. Mix on low speed for 30 seconds.

Step 2: Add the flour, baking powder, brown sugar, and cocoa powder to the stand mixer. Mix on low speed until combined, then increase the speed for 15 seconds to fully blend.

Step 3: Add the walnuts and chocolate chips and mix on low. Do not overmix, as the mixer will chop up the chips and walnuts.

Step 4: Spray an 8×8 pan with gluten free baking spray and add the cookie dough to the pan. You can also line the pan with parchment paper to remove the bars from the pan more easily. Spread the dough so it is evenly spread out in the pan.

Step 5: Bake the cookie bars for 15 minutes. Remove from the oven. Let them sit in the pan for 8-10 minutes, then carefully remove them from the pan to a cooling rack.

👀 Sandi Says: These chocolate cookie bars can overbake really easily. If you are using a metal 8×8 pan as I used, take them out right at the 15-minute mark. They may not look fully done, but they will set in the pan.

Serve these cookie bars when they are cool. You can also top them with vanilla ice cream and hot fudge, or make this into a gluten free chocolate walnut skillet cookie sundae.

You may also love these Gluten Free Maple Walnut Bars.

Store the cookie bars in an airtight container. They freeze beautifully. To freeze them, place the cooled bars into a freezer-safe container or zipper bag.

More Gluten Free Cookie Bar Recipes:

• Gluten Free Peanut Butter M&M Cookie Bars
• Easy Gluten Free Lemon Oat Cookie Bars
• Gluten Free Almond Joy Cookie Bars