Gluten Free Layered Brownie Chocolate Chip Cookie Bars (Gluten/Grain/Starch/ Egg/ Corn /Soy Free)

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 18
Calories 270 kcal
Author Melanie Hill



Brownie Layer

  • 1 1/2 Cups Blanched Almond Flour
  • 1/3 Cup Cocoa Powder or Carob Powder
  • 1/4 Tsp Salt
  • 2 Tsp. Baking Powder
  • 1/2 Cup of Granulated Sugar. any variety should work refined or unrefined
  • 1 Tbs Vanilla Extract
  • 3 Tbs Nondairy Milk or Water.

Chocolate Chip Cookie Layer

  • 2 Cups Blanched Almond Flour
  • 1/2 Cup Granulated Sugar
  • Any variety of sugar, though keep in mind that Palm or Sucanat sugar will darken the dough
  • 2 Tsp. Baking Powder
  • 2 Tbs Oil or melted butter, melted coconut oil etc (I love Garden of Life!)
  • 1 Tbs Vanilla Extract
  • 1/8 Tsp Salt
  • 3 Tbs Nondairy Milk or Water
  • 1/2- 3/4 Cup Chocolate Chips Such as Enjoy Life


  1. Preheat Oven to 350 Degrees. Line a 6 x 6 inch Baking Pan with Parchment, leaving a bit of an overhang to aid in removing the bars after baking.
  2. Make the Brownie Dough. Combine all the ingredients and use your hands to mix. The dough will be thick and may not come together just using a spoon. Press this dough evently into the bottom of the prepared pan.
  3. Using a clean bowl make the Chocolate Chip cookie dough. Combine all the ingredients. Like the Brownie dough this will need to be mixed together by hand. Adding in the Chocolate Chips last. Press the cookie dough on top of the brownie layer in the pan.
  4. Place in the oven and bake 26-29 minutes. Around the 18 minute mark you may want to cover the top of the pan with a sheet of tinfoil as at this point it will start to become golden brown.
  5. Remove from oven and allow to cool before slicing. (I like to throw mine into the freezer to speed up this process).

Recipe Notes

Notes Store at room temperature or freeze for a later date. I personally LOVE eating cookies straight out of the freezer.