peanut butter and oat cookie bars
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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.

Brown sugar peanut butter cookie bars

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.

chocolate chip peanut butter cookie bars

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 Peanut Butter Cookie Bars

A tender gluten-free peanut butter cookie bar loaded with chocolate chips.
Prep Time15 minutes
Cook Time25 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Keyword: dairy-free cookie bars, dessert, gluten-free cookie bars, peanut butter cookie bars
Servings: 12 Servings
Calories: 328kcal
Author: Mary Krick


  • 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


  • 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.


  • To substitute aquafaba for eggs, add 6 tablespoons of the garbanzo bean liquid. 


Serving: 1Bar | Calories: 328kcal | Carbohydrates: 37g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 227mg | Potassium: 225mg | Fiber: 2g | Sugar: 24g | Vitamin A: 220IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 2mg

brown sugar peanut butter cookie bars

The original recipe is from I made a few changes to suit my food sensitivities.

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