Fudgy Gluten-Free Chocolate Walnut Cookie Bars

These double chocolate gluten free chocolate walnut cookie bars are a decadent, fudgy treat for any chocolate lover. They bake up soft in the center, with deep chocolate flavor from cocoa and generous pockets of chocolate chips and walnuts. Made with simple pantry ingredients—gluten free flour, sugar, cocoa, butter, eggs, vanilla—and easy to adapt to dairy-free, these bars are perfect for bake sales, snacks, or topped with ice cream and hot fudge.

I should have titled this post “My Chocolate Craving Weekend.” I love dark chocolate, so I often reach for Dutch-process cocoa for extra depth. For an even richer profile, a small pinch of espresso powder can intensify the chocolate flavor—use it only if you like that extra boost. If you prefer a lighter chocolate taste, regular cocoa powder works fine and will pair nicely with milk or bittersweet chips.

These bars are versatile: serve them plain, warm with vanilla ice cream and hot fudge, or portion them for a bake sale. They also freeze very well—wrap cooled bars tightly in a freezer-safe container or bag and thaw when ready to enjoy.

Ingredient Notes and Easy Swaps:

See the recipe card below for the full ingredient amounts.

• Gluten-Free Flour Blend – Use a reliable measure-for-measure blend. Different blends vary in absorbency; you may need to adjust by adding a little more butter or a touch more flour if the dough seems too wet or dry.
• Binder – If your blend lacks a binder, add xanthan gum (about 3/4 teaspoon) so the bars hold together well.
• Cocoa Powder – Dutch-process cocoa gives a deeper flavor and pairs with baking powder. If you use regular (natural) cocoa, swap the baking powder for baking soda as noted in the recipe card.
• Sugar – Light or dark brown sugar both work; use what you have.
• Butter – Unsalted butter is recommended so you can control the added salt. A dairy-free butter spread has been tested successfully if you need a dairy-free version.
• Chocolate Chips – Use your favorite bittersweet or semi-sweet chips. For allergen-free options, choose chips specifically labeled as free of top allergens.
• Walnuts – Chopped walnuts are classic here; pecans or macadamia nuts make excellent alternatives.

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

Step 1: Preheat the oven to 350ºF and position the oven rack in the middle. Partially melt the butter for about 25 seconds in the microwave so it is softened but not fully liquefied. Combine the softened butter with the eggs and vanilla in a mixing bowl or stand mixer fitted with the paddle. Mix on low about 30 seconds until blended.

Step 2: Add the gluten free flour blend, cocoa powder, baking powder (or baking soda if using natural cocoa), granulated sugar, and brown sugar. Mix on low until almost combined, then briefly increase speed for a few seconds to finish blending—avoid overmixing.

Step 3: Gently fold in the chocolate chips and chopped walnuts on low speed or by hand so the chips and nuts remain chunky rather than getting chopped up.

Step 4: Prepare an 8×8 pan by spraying it with gluten-free baking spray or lining it with parchment paper for easy removal. Spread the cookie dough evenly in the pan.

Step 5: Bake for 15 minutes. These bars set quickly and can overbake easily, so remove them promptly at the 15-minute mark. Allow the pan to rest on a cooling rack for 8–10 minutes, then lift the bars out (with parchment) and transfer to a rack to cool completely.

Sandi’s Tip: In a metal 8×8 pan these bars will look a bit underdone when removed, but they continue to set as they cool. Pull them right on time for a fudgy center.

Serve cooled or slightly warm. Top with vanilla ice cream and hot fudge for an indulgent dessert, or slice for easy dessert bars to enjoy throughout the week.

Storage: Store bars in an airtight container at room temperature for a few days or freeze for longer storage. To freeze, cool completely, then pack in a freezer-safe container or 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

Fudgy Gluten Free Chocolate Walnut Cookie Bars (Ready in 40 Minutes)

Author: Sandi Gaertner

Calories: 259 kcal • Prep: 15 mins • Cook: 15 mins • Total: 30 mins • Servings: 12

Ingredients

• 1 cup gluten free flour blend *
• ½ cup cocoa powder *
• ½ cup sugar
• ¼ cup brown sugar
• 1 teaspoon aluminum-free baking powder *
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips
• ½ cup chopped walnuts

Equipment

• Stand mixer or mixing bowls
• 8×8 baking pan

Method

1. Preheat the oven to 350ºF (bake setting) with the rack in the middle position.
2. Partially melt the butter for 25 seconds; combine butter, eggs, and vanilla and mix briefly until combined.
3. Add the dry ingredients (flour, cocoa, sugars, baking powder, salt) and mix on low until mostly combined, then briefly increase speed to finish blending.
4. Stir in chocolate chips and walnuts on low to avoid chopping them.
5. Spread batter in a prepared 8×8 pan and bake for 15 minutes. Remove promptly to avoid overbaking.
6. Let the pan cool on a rack for 8–10 minutes, then transfer bars to cool completely before slicing and serving.

Notes

1. Use a measure-for-measure gluten free flour blend for best results; adjust moisture if needed by adding a touch more butter or flour.
2. If your blend has no binder, add 3/4 teaspoon xanthan gum to help the bars hold together.
3. Using Dutch-process cocoa requires baking powder. If using regular (natural) cocoa, substitute 1/2 teaspoon baking soda in place of the baking powder.
4. Store leftovers in an airtight container. Freeze cooled bars in a freezer-safe bag or container.