Preheat the oven to 350 degrees F and line a 9” x 3” loaf pan or a 8” x 8” cake pan or baking dish with parchment paper (I use a loaf pan for a thick bar).

Add the butter, sugar, and pure vanilla extract to a stand mixer fitted with the paddle attachment and beat on medium speed until completely combined. Scrape the sides of the bowl, add the egg, and beat until well-combined (wet ingredients). If you don't have a stand mixer, you can also use a large mixing bowl and an electric hand mixer.

Add the gluten-free flour, baking powder, baking soda, ground cinnamon, and sea salt (the dry ingredients) to the mixer and beat until a thick dough forms. Beat in the chocolate chips until they are well-distributed throughout the dough.

Transfer the cookie dough to the parchment-lined pan and spread it into an even layer.

Bake on the center rack of the preheated oven for 30 to 35 minutes if using a loaf pan or 25 to 30 minutes if using an 8” x 8” pan, or until the edges are golden brown.

You can adjust the baking time based on the level of doneness you like in cookies. For crispier edges, bake closer to 30 or 35 minutes, but for gooey fudgy cookies, bake closer to 20 to 25.

Allow the cookie bars to cool for at least 30 minutes before slicing and serving.