Brown Sugar Peanut Butter Cookie Bars
Brown sugar peanut butter cookie bars are made with two gluten-free flours: oat and cassava flour. I have found these two gluten-free flours and Tiger Nut flour to be excellent wheat flour substitutes for cookies and bars.
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These cookie bars are also dairy and soy-free. I made mine with eggs, but you can make them egg-free with the same delicious chewy goodness using aquafaba.
Aquafaba is the liquid from canned garbanzo beans and is an incredible egg substitute for cookies and brownies. Three tablespoons of aquafaba equals one egg.
This pillowy cookie bar is pure bliss to bite into. The oats make it chewy, and the peanut butter and chocolate create the bliss. These are so good you will probably eat two, just for starters.
This is the perfect cookie bar to eat frozen or served warm with a scoop of ice cream or any dairy-free option on top.
Another gluten-free peanut butter bar you might like is GF Peanut Butter Bars and Bites.
To Make These Brown Sugar Peanut Butter Cookie Bars, You Will Need These Ingredients:
- Brown sugar ~ beet sugar if needed or Monk Fruit Sweetener for less sugar.
- Natural creamy peanut butter, the kind that needs to be stirred.
- Regular or plant-based butter
- Large eggs ~ aquafaba for egg-free
- Pure vanilla extract
- Oat flour ~ gluten-free if needed
- Cassava flour
- Old fashioned oats ~ gluten-free if needed
- Salt
- Baking soda
- Semi-sweet chocolate chips: Check for allergens. I used Kirkland Semi-Sweet Chocolate Chips, which are gluten-free. Use allergy-friendly if needed.
Enjoy!
Brown Sugar Peanut Butter Cookie Bars
Ingredients
- 1 cup brown sugar ~ beet sugar is fine if needed. Monk Fruit Sweetener can be used for less sugar.
- 3/4 cup natural creamy peanut butter the kind that needs to be stirred
- 1/4 cup butter, softened ~ or plant-based butter
- 2 large eggs ~ or 1 Large egg and 2 whites for less fat
- 1 tsp vanilla
- 1/2 cup old fashioned rolled oats ~ certified gluten-free if needed
- 1/2 cup oat flour
- 1/2 cup Cassava flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips plus an extra handful to sprinkle on top ~ dairy and soy-free if needed
Instructions
- Preheat oven to 350 Degrees F
- Line an 8 x 8 inch square pan with parchment paper
- In a mixing bowl add the sugar, peanut butter, and butter. Beat together until creamy.
- Add eggs (or egg and egg whites) and vanilla then mix together well.
- Mix in oats, flour, baking soda, and salt. Combine well.
- Stir in chocolate chips and sprinkle a few to sprinkle on top.
- Transfer to the lined baking pan pressing down gently to even out the dough.
- Bake for 25 minutes.
- Once they reach room temperature, cut cookie bars into squares.
Notes
- To substitute aquafaba for eggs, add 6 tablespoons of the garbanzo bean liquid.Â
Nutrition
The original recipe is from ambitiouskitchen.com. I made a few changes to suit my food sensitivities.
