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Often when I set out to re-create a recipe gluten free and refined sugar free, my goal is to make my creation taste exactly like the original version. These Chocolate Chip Fig Cookie Bars are the real deal, y’all. In the video I share my process for transforming these cookies. The full recipe is below.

I’ve partnered with The Hershey Company for this post. I’ve been a long-time fan of their products and am so excited to share them with you!

Chocolate Chip Fig Cookie Bars - gluten free & refined sugar free - YouTube

Yields makes 24 cookie bars

Chocolate Chip Fig Cookie Bars

For more recipe ideas using HERSHEY'S Kitchens Sugar Free Chocolate Chips, click the link in the recipe below.

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 1 cup unsalted butter, at room temperature
  • 3/4 cup coconut sugar
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon guar gum
  • 1/2 teaspoon sea salt
  • 2 cups gluten free oats
  • 1 1/4 cups HERSHEY’S Sugar-Free Chocolate Chips
  • 1 cup dried black mission figs, cut in half and sliced about 1/4 inch thick


  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking pan.
  2. In a large bowl, beat the butter and coconut sugar on medium speed until fluffy. Beat in the eggs one at a time, letting the first egg incorporate fully before adding the second. Beat in the vanilla.
  3. Sift together the flour blend, baking powder, baking soda, guar gum and sea salt. Add the flour to the butter mixture in one addition and mix until combined. Add the oats and mix until combined. Stir in the chocolate chips and the figs, just until mixed through.
  4. Press the dough evenly into the pan.
  5. Bake for 22 - 27 minutes, until the cookie bars are lightly golden brown and when a toothpick is inserted in the center it comes out with just a few moist crumbs. Let the cookie bars cool completely before slicing. Because of the big, chewy pieces of fig these cookie bars slice best with a sharp, serrated knife.


Gluten-Free Flour Blend:

6 cups stabilized or superfine brown rice flour (I like King Arthur), 2 cups potato starch, 1 cup tapioca starch (I like Shiloh Farms) - Put flours in a large bowl and whisk until combined. Store in an airtight container until ready to use.

Note: These cookie bars are a little crumbly because of the oats and the big pieces of figs. I love the texture and the flavor.

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