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!
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.
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
- 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.
Let's make the gluten-free cookie bars:
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.
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!
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.
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.
Peanut Butter Gluten-Free Cookie Bars
- Preheat oven to 350 degrees F. Grease an 8x8 or 9x9 inch baking pan (I used 8x8) with cooking 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 of the 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 for 14-16 minutes.
- Remove the cookie bars from the oven and let the bars cool completely for about 20 minutes.
- Cut into slices and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.