Peanut Butter Gluten-Free Cookie Bars

These Peanut Butter Gluten-Free Cookie Bars are made with healthy ingredients, including oat flour and coconut oil. They make the perfect dessert for the whole family!

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Peanut butter cookie bars drizzled with melted chocolate and sea salt on crinkly wax paper.

This is the perfect guilt-free dessert! These cookie bars are made with wholesome ingredients, including oat flour, sugar-free peanut butter and coconut oil.

The peanut butter bars are sweetened with real maple syrup. If you love the peanut butter and chocolate combo, you will love these!

I made my own flour by blending rolled oats in a blender for 30 seconds. You could also use quick cook or sprouted oats, just make sure they are gluten-free if that is needed. Or you can buy pre-made oat flour (I like Bob's Red Mill). You can find more oat flour tips in my Honey and Olive Oil Oat Flour Cake post.

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Ingredients
Instructions
FAQs
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Ingredients

What you need for the gluten-free cookie bars:

Oat flour- make sure the oats are gluten-free, especially if needed for allergies or sensitivities.
Cinnamon- I love the warmth cinnamon brings to baked goods.
Baking soda
Eggs
Vanilla
Coconut oil- you don't need much to replace butter in this recipe, especially because of the fat in the peanut butter.
Maple syrup- adds the perfect amount of sweetness and compliments the peanut butter very well.
Creamy peanut butter- make sure the peanut butter has no added sugars or oils, ingredients should be only peanuts or peanuts and sea salt.
Chocolate chips- use dairy-free chocolate chips, semi-sweet, dark chocolate chips or your favorite baking chips.
Sea salt- I love topping baked goods with a sprinkle of sea salt, it's the perfect complement to the sweetness.

Instructions

Let's make the gluten-free cookie bars:

Peanut butter gluten-free cookie bars process shots.

Begin by preheating the oven to 350 degrees F. Grease an 8x8 or 9x9 inch baking pan with cooking spray. I like using coconut or avocado oil spray.

Combine the oat flour, cinnamon and baking soda in a large bowl, then add the eggs, vanilla, coconut oil, maple syrup and peanut butter to the bowl. Mix until all ingredients are well combined.

Fold in the chocolate chips, saving a few for topping the cookie bars.

Pour the batter into the baking pan and top with the remaining chocolate chips and a sprinkle of sea salt (optional). Bake the bars for 14-16 minutes.

Remove them from the oven and let the bars cool completely, about 20 minutes.

Cut into slices and enjoy!

A bite taken out of a chocolate chip peanut butter cookie bar.

FAQs

How do I store the gluten-free cookie bars?

Store the gluten-free cookie bars in an airtight container. The chocolate chip cookie bars can be stored in fridge for about a week and in the freezer for up to 3 months, just make sure the container is freezer-safe.

Can I make substitutions?

There are a few substitutions you can make for different varieties of these cookie bars.
Coconut oil- use avocado oil or another mild-flavored oil.
Maple syrup- use honey or agave syrup instead of maple syrup.
Peanut butter- substitute any other nut butter for the peanut butter and if you like tahini, you'll love my Gluten-Free Chocolate Chip Tahini Cookie Bars.
Chocolate chips- use white chocolate chips, nuts such as pecans or walnuts, sprinkles, mini peanut butter cups or other candies, such as these milk chocolate gems from Unreal Snacks.