If you love peanut butter, these decadent gluten free peanut butter cookie bars are pretty awesome. The combination of peanut butter and chocolate creates a delicious and satisfying flavor that goes together perfectly. Make a batch in about 25 minutes! Check out all of my cookies in my Gluten-Free Cookie Guide.
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If I had to choose one recipe repeatedly, this would be it. These peanut butter bars are easy to make and fill your mouth with peanut butter and chocolate. How awesome is that?
If you love cookies as much as we do, try some of these gluten free cookie recipes! If your family loves peanut butter, you will want to try these, too. They are seriously the BEST Gluten Free Peanut Butter Cookies!
Mr. Fearless Dining wants me to tell you that if you love peanut butter, you MUST check out these gluten free peanut butter cinnamon rolls!
Why we can’t get enough of these peanut butter cookie bars:
- Peanut butter has a rich, nutty flavor that contrasts nicely with chocolate’s sweet and creamy taste. The saltiness of the peanut butter also enhances the flavor of the chocolate.
- These gluten free cookie bars are denser and chewier than regular cookies, providing a delicious cross between a cookie and a snack bar.
- Cookie bars are usually faster to make and serve than individual cookies. (No scooping cookies on a baking sheet!) They are also easier to transport and store, making them a great option for potlucks or parties.
- For many people, combining peanut butter and chocolate flavors brings back childhood memories and favorite treats like Reese’s Peanut Butter Cups.
- Make a batch in about 25 minutes! They are perfect for parties and bake sales, too!
Love making your recipes! If you follow all the easy instructions the recipe turns out perfect every time. These bars are super delicious, I mean how can you go wrong with the peanut butter and chocolate combination!”
debbie, blog comment
Allergen Information:
These homemade peanut butter cookie bars are gluten-free, soy-free, and oat-free. See the Frequently Asked Question section below for both dairy-free and nut-free options.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using the two blends listed above. That doesn’t mean others will not work; I have not tested other flours. Note with the Bob’s. You may need a bit more flour to make the cookies the right consistency. Every gluten free flour blend is different and absorbs liquid differently.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cookie bars grainy. I like to use Anthony’s brand of almond flour best.
- Baking Powder – Use aluminum-free baking powder.
- Brown Sugar – You can use either dark or light brown sugar.
- Eggs – Use size large.
- Butter – I recommend using unsalted butter.
- Peanut Butter – Use creamy unsalted or crunchy if you like more texture.
- M&Ms – For my recipe, I used M&Ms. Feel free to use dark chocolate chips, milk chocolate chips, or even bittersweet chocolate chunks.
Tips For Success
1. Ensure the oven rack is set to the middle position in the oven so your cookie bars bake evenly.
2. I recommend warming the butter and peanut butter together. This will help soften the peanut butter so it can mix into the cookie batter easily.
3. Use the right Cookie Baking Equipment so that your cookies turn out consistently.
4. Read my Gluten Free Cookie Troubleshooting Guide for more tips.
Step-By-Step Photos and Directions:
Step 1: Mix all of the dry ingredients in a bowl. (I like to use a whisk to ensure they are all blended.)
I like to balance my gluten free baking with almond flour. I love this almond flour brand because it is so finely ground. (Adding a bit of protein also helps balance the sugar in this recipe.)
Step 2: Mix all wet ingredients in a microwave-safe bowl. (I melt my butter so the peanut butter blends a lot easier.)
👀 Sandi Says: You can easily use a stand mixer to mix your cookie dough.
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Step 3: Pour the wet ingredients into the dry ingredients. Add the mix-ins and mix well.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Spread the peanut butter cookie batter into an 8×8 pan. You can use spray oil or line the pan with parchment paper.
🔑 Sandi says: Gluten free flour can be gritty due to rice flour in the blend. I recommend letting the cookie dough sit in the pan for 15 minutes to soften the rice flour. It makes a huge difference!
Step 5: Bake at 350º F for 20-24 minutes until done. The actual baking time will depend on the size of the pan you use.
To test for doneness, insert a toothpick into the center of the bars. If the toothpick comes out clean, the cookies are done baking. If you see batter or crumbs, the cookies need to be baked longer.
You may also love these Gluten Free Maple Walnut Bars!
Frequently Asked Questions:
I used peanut butter to make these cookies. You can use Sun Butter if you are allergic to peanuts. I used regular peanut butter. You can use natural peanut butter or even almond butter. Also, you can add 1/4 cup additional gluten free flour to the recipe.
You can easily make this recipe dairy-free by using vegan butter.
Nuts, peanut butter cups, chocolate chips, Butterfinger candy bars, shredded coconut, and white chocolate chips.
These cookies will keep fresh for up to 4 days in an airtight container.
Cut out the cookie bars and gently place them into freezer bags. Lay them out in rows; do not stack them on each other—zip to lock and put them in the freezer.
You may also love this Gluten Free Peanut Butter Cookie Cake recipe.
More Gluten Free Cookie Bar Recipes:
- Gluten Free Cookie Cake
- Gluten Free Magic Bars
- Gluten Free Apricot Jam Bars
- Gluten Free Cranberry Shortbread Bars
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Peanut Butter Cookie Bars
Equipment
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ½ cup almond flour * see note
- 1 cup brown sugar
- ¾ cup unsalted butter
- ½ cup peanut butter * see note
- 1 large egg
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup M&Ms or chocolate chips
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, combine 1 1/4 cup gluten free flour blend, 1/2 cup almond flour, 1 cup brown sugar, 1 teaspoon baking powder, 1/8 teaspoon salt, and whisk to blend.
- In a medium-sized bowl, partially melt 3/4 cup unsalted butter and 1/2 cup peanut butter. Stir in the peanut butter and whisk. Add 1 teaspoon pure vanilla extract and 1 large egg. Whisk until the mixture is creamy.
- Pour the wet ingredients into the dry ingredients. Add 1/2 cup M&Ms or chocolate chips or chocolate chips and mix well into a soft cookie dough.
- Use gluten free baking spray to grease an 8×8 baking pan.
- Pour the cookie dough into the pan and spread the cookie dough in the pan so it is flat.
- Bake the cookie bars for 22-24 minutes until done. The baking time can vary slightly depending on the material your pan is made of. The bars are done when the edges are golden and the middle is soft but not doughy.
- Remove the cookie bars from the oven and place the pan to a cooling rack. Allow them to cool and slice into bars.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flours. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Do not use natural peanut butter. The oils in this type of peanut butter affect the texture of the cookie dough, making it a bit oily. If you like a more natural peanut butter, use Skippy Naturals.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cookie bars grainy.
- Store leftover cookie bars in an airtight container. They will keep fresh for up to 4 days. You can also freeze the bars in a freezer-safe container or zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older June 2018 post with more recipe details.
Love making your recipes! If you follow all the easy instructions the recipe turns out perfect every time. These bars are super delicious, I mean how can you go wrong with the peanut butter and chocolate combination!
LOL, agreed on the chocolate and peanut butter. They are a winning combination every time. Thank you!
I made these for my mother in law who is celiac. She said the flavor was there but they were very dry. Any idea on why? I am new to baking gluten free for her so any tips on what I can do would be very helpful. Thank you!
Hi Renee, What flour blend did you use? Every single blend has a different grain-to-starch ratio, and this affects the moisture. If your batter looks dry, you must add more liquid, or start with less flour (easier option) until you know how the blend you use performs.
These cookie bars are so fun to make and so delicious! I knew they would be so good as I have made a wonderful couple of her recipes and they were delicious too.
I used chocolate chips instead of the M and M’s. I also did not use almond flour but replaced the almond flour with the same measurement of my gluten free flour blend.
These cookie bars are so tender, flavorful. The texture is exactly like s cookie bar as they should be. I also cannot even tell the cookie bars are gluten and dairy free.
This will be another of my regular go to recipes.
I am so glad you loved these Serena, thank you!
Hey there. Can these be made grain free? These sound good!
Hi Becky, I haven’t tested any grain-free ingredients in this recipe. I am inclined to say to try Cassava flour, but I am going with a guess so it may not work out.
Yet another recipe from this great site that is a hit. I made this into a “cookie” pizza for my daughter to take to work and it was gone in no time.
You made my day with both of your comments. Thank you so much for your kind words and compliments. Have a wonderful holiday!
These are amazing!!! Delicious and easy!! Thank you!
I am so glad you loved them, Bobbi. They also freeze really well if you have extras.