If I were trying to make these gluten free, Liz, I'd use a gluten free blend, like King Arthur Baking's measure for measure. Cookies and bars rely on the flour for their structure - to hold them together with a pleasant texture.
GF blends are designed with baking in mind, to ensure success with recipes like these malted chocolate chunk cookie bars. (As an aside . . . these sound so good! How did I miss them?!).
You might have success with coconut flour or almond flour, but I think it's risky, as those flours usually don't deliver the structure you need for a cookie or bar like these.
Incidentally, I bake on occasion for someone who is GF, so I'm planning on trying this recipe, the next time she's here visiting! So glad I saw this question! ;o)
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GF blends are designed with baking in mind, to ensure success with recipes like these malted chocolate chunk cookie bars. (As an aside . . . these sound so good! How did I miss them?!).
You might have success with coconut flour or almond flour, but I think it's risky, as those flours usually don't deliver the structure you need for a cookie or bar like these.
Incidentally, I bake on occasion for someone who is GF, so I'm planning on trying this recipe, the next time she's here visiting! So glad I saw this question! ;o)