Gluten free cookie bars that taste amazing. Made with easy ingredients like rolled oats and all natural peanut butter. One of the best gluten free dairy free desserts!
These gluten free cookie bars are just the best.
A chocolate chip cookie taste with a brownie texture…what could be better?
Cookie bars are one of my favorite recipes to make.
These gluten free cookie bars are incredibly moist, full of flavor, and healthy enough to eat for a snack!
We love peanut butter and oats when making gluten free desserts. These gluten free monster cookies are another favorite of ours.
How to make gluten free cookie bars
Beat peanut butter, melted coconut oil, brown sugar, honey, and vanilla in a large bowl until well combined.
Add eggs to the batter and beat well.
In a separate bowl, whisk together your dry ingredients: baking soda, salt, coconut flour, oat flour, and rolled oats
Add dry ingredients to wet and mix together.
Fold in the chocolate chips
Grease a 13 X 9 casserole dish and pour in the batter.
Use a spatula to flatten out the bars evenly into the pan.
Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted comes out clean.
Serve warm with vanilla ice cream or just as a snack!
These are protein packed and full of feel good ingredients.
While I personally don’t have a gluten intolerance, I enjoy creating recipes that my gluten-free readers can enjoy.
I’ve also noticed that gluten-free desserts tend to make me feel better and are lighter in general.
So good that it tasted like a fancy dessert you might order at your favorite restaurant!
I feel like a lot of gluten free recipes tend to get a bad rap.
I have definitely tasted some bland or texturally-challenged recipes.
It can be difficult to get the texture right when baking without gluten.
I’ve sort of made it my mission to make a good collection of gluten free recipes for everyone to enjoy.
I even wrote a roundup of 25 gluten free dairy free desserts that I have personally made and loved!
These bars are made with oat flour, coconut flour, and rolled oats.
Peanut butter holds it all together and adds protein too.
I use all natural peanut butter in this recipe, and it’s the only kind I buy.
If you are looking to buy healthy peanut butter, just be sure the ingredient label only has two ingredients: peanuts and salt.
Surprisingly easy, and incredibly decadent.
They are really so healthy compared to most cookie bar recipes.
Give these a try, I promise you won’t be disappointed!
Need any more convincing? Don’t walk but RUN to make these.
Even my picky toddler that eats practically nothing laughed out loud and danced when he tasted one of these.
More gluten free desserts
Hungry for more gluten free desserts? Here are some reader favorite recipes!
- Dark Chocolate Pecan Cookie Bars
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- No Bake Peanut Butter Truffles
- Vegan Peanut Butter Cups
- Almond Butter Cups
- Gluten Free Chocolate Mug Cake
- Peanut Butter Cookie Mug Cake
- Magic Protein Mug Cake
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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- 1 1/2 cups creamy peanut butter
- 1/3 cup brown sugar
- 1/2 cup honey
- 3 eggs
- 1/8 cup coconut oil, melted (measured while solid)
- 1 tablespoon vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup oat flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi sweet chocolate chips
- Beat peanut butter, melted coconut oil, brown sugar, honey, and vanilla in a large bowl until well combined
- Add eggs and beat well
- In a separate bowl, whisk together baking soda, salt, coconut flour, oat flour, and rolled oats
- Add dry ingredients to wet and mix together.
- Fold in chocolate chips
- Grease a 13 X 9 casserole dish and pour in batter
- Bake at 350 degrees for 18-20 minutes
- Serve cold from the fridge for a snack, or warmed up for dessert
Amount Per Serving: Calories: 323Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 245mgCarbohydrates: 33gFiber: 3gSugar: 20gProtein: 9g