These easy gluten free peanut butter cookie bars are something you MUST try. Chocolate and peanut butter were just made to go together, these cookies are for you.
I added M&Ms to my peanut butter cookie bars, but feel free to add your favorite mix-ins!! If you love cookies as much as we do, try some of these gluten free cookie recipes!
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If I had one recipe that I had to make over and over again, this would be it. These peanut butter bars are easy to make (just watch the video below!) and they just fill your mouth with peanut butter and chocolate. How awesome is that?
(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!)
Double-check to ensure your gluten free peanut butter is gluten free..
These gluten free peanut butter bars are moist and chewy, and all things yummy. My kids devoured the first batch I made. That shouldn't surprise you at all. That is how we roll in our house. If it doesn't have a DON'T EAT ME sign on it, it is fair game.
Post Its are commonly seen on food both in the pantry and in our refrigerator :-). This is the best peanut butter cookie recipe I have made and in order to make more, I have to make sure nobody eats all of the peanut butter!
If your family loves peanut butter, you will want to try these too. They are seriously the BEST Gluten Free Peanut Butter Cookies!
Ingredient notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- 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 more coarse and will make your cookie bars grainy.
- Peanut butter - Use creamy unsalted or crunchy if you like more texture.
For my recipe, I used M&Ms. Feel free to use dark chocolate chips, milk chocolate chips, or even bittersweet chocolate chunks. The sky is the limit as long as it is chocolate... because you know chocolate is just amazing with peanut butter.
Recipe step by step directions:
Step 1: Mix all of the dry ingredients in a bowl. (I use a whisk to make sure they are all blended together.)
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 to balance out the sugar in this recipe. If you can't use almond flour,
Step 2: Add all wet ingredients in a bowl and mix well. (I melt my butter so that it blends a lot easier.)
Step 3: Pour the wet ingredients into the dry ingredients. Add the mix-ins and mix well.
Step 4: Mix the cookie dough, spread it into an 8x8 pan, and bake. Bake at 350º F for 20-24 minutes until done.
To test for doneness, insert a toothpick into the center of the bars. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cookie bars need to bake longer.
Tips and Recipe FAQ:
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 ¼ 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 up to 4 days in an air-tight container, or up to 4 months in the freezer.
Cut out the cookie bars and gently place them into freezer bags. Lay them out in rows, do not stack them on top of each other. Zip to lock and place them in the freezer.
More delicious gluten free cookie recipes:
- Gluten Free Lemon Sugar Cookies
- Easy Gluten Free Vanilla Wafers
- Gluten Free Russian Tea Cookies
- Loaded Gluten Free Cowboy Cookies
Tools:
- An 8x8 baking pan.
- My very favorite gluten free flour blend.
- Almond flour ground finely to add a bit of protein to balance out the sugar :-).
📖 Recipe
Gluten Free Peanut Butter Cookie Bars
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ½ cup almond flour * see note
- 1 cup brown sugar
- ¾ cup butter melted
- ½ cup peanut butter * see note
- 1 large egg
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350º F.
- In a large bowl, combine all of the dry ingredients and whisk to blend.
- In a medium sized bowl, add all wet ingredients. (You may need to soften the peanut butter in the microwave for 10 seconds to soften if it is hard.) Mix well.
- Pour the wet ingredients into the dry ingredients. Add M&Ms or chocolate chips and mix well.
- Use coconut oil to grease an 8x8 baking pan.
- Spread the cookie dough in the pan.
- Bake 22-24 minutes until done.
- Allow 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookie bars grainy.
- To test for doneness, insert a toothpick into the center of the bars. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cookie bars need to bake longer.
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, you may need to adjust your moisture levels in your baked goods.
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.
Serena
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.
Sandi Gaertner
I am so glad you loved these Serena, thank you!
Becky
Hey there. Can these be made grain free? These sound good!
Sandi Gaertner
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.