It’s time for another week focused on a single ingredient: gluten free flour. For the past few weeks I’ve been testing store-bought gluten free replacement flours by substituting them directly for regular flour in familiar recipes. The results have been mixed—some bakes have been outstanding while others needed adjustment—but experimenting has been worth it. These Vanilla Pudding Cookie Bars are one of the successes: ooey and gooey in the middle with a crisp top and edges, dense and chewy, and loaded with both chocolate and white chocolate chips.
What sets these bars apart, beyond using gluten free flour, is the addition of a packet of vanilla pudding mix straight into the cookie dough. The pudding mix adds a distinctive, almost nostalgic vanilla note—one that’s unique to the prepackaged vanilla pudding powders—and it deepens the overall flavor without overpowering the bars. The result is richer vanilla character and a softer, more tender texture in the center.
I used a simple gluten free plain flour blend that contains rice flour, starches (maize and tapioca), and a vegetable gum. I chose a blend with minimal ingredients and it has performed well in a variety of recipes so far. If you already have a gluten free flour mix you prefer, use that instead—different blends may behave slightly differently, so adjustments in liquid or baking time might be needed depending on your mix.
These bars have a delightful contrast: a lightly crisp exterior with a soft, slightly underbaked center when removed at the right time. They stay chewy and dense, and the pockets of melted chocolate and white chocolate provide bursts of sweetness that pair wonderfully with the vanilla pudding flavor. For anyone new to baking with gluten free flour, this is an approachable recipe that produces delicious results with minimal fuss.
A quick note about timing: bake these bars until the edges and top are set but the center still has a slight wobble. Pulling them out while slightly underbaked preserves that gooey texture; bake a few minutes longer if you prefer a firmer, less gooey bar. They cut into neat squares once cooled and are perfect for sharing, snacking, or packing for lunches.
Gluten Free Vanilla Pudding Cookie Bars
15 minutes
25 minutes
40 minutes
Ingredients
- ⅔ Cup Brown Sugar
- ⅓ Cup Sugar
- 110 g Butter (½ Cup)
- 2 teaspoon Vanilla Extract
- 1 Large Egg
- 70 g Vanilla Pudding Mix
- ½ teaspoon Baking Soda
- 1 and ¼ Cups Gluten Free Flour
- ½ Cup Mini Chocolate chips
- ½ Cup White chocolate chips or buttons
Instructions
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Preheat the oven to 180°C (350°F) and line an 8″x8″ baking tin with baking paper.
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Melt the butter and mix with the brown sugar and sugar until combined.
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Add the egg and vanilla extract and mix until smooth.
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Pour in the vanilla pudding mix, baking soda, and gluten free flour, then mix to form a dough.
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Fold in the chocolate and white chocolate chips.
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Spread the mixture evenly in the prepared pan and bake for 20–25 minutes.
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Check at 20 minutes—the middle should have a slight wobble while the sides and top are set. Remove if you prefer a slightly underbaked, gooey center.
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Bake a few minutes longer if you prefer a firmer bar. Let cool before slicing into squares.
Nutrition
Calories:
277
kcal
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If you’re looking for a themed treat for Valentine’s Day or another occasion, these bars pair nicely with other sweet bakes. They keep well in an airtight container for several days and also freeze well if you want to make a batch ahead. Whether you’re gluten free by necessity or experimenting for texture and flavor, these pudding cookie bars are an easy, satisfying bake to add to your rotation.