Craving something sweet, chewy, and irresistibly peanut buttery? Look no further than these gluten-free peanut butter cookie bars! This recipe is perfect for anyone who loves the classic combination of peanut butter and chocolate but needs to avoid gluten. Whether you're baking for a family gathering, a potluck, or just a treat-yourself moment, these bars are guaranteed to satisfy.
In this post, you'll discover why these gluten-free peanut butter cookie bars are a must-try, how to make them step-by-step, and some pro tips to ensure your bars turn out perfectly every time.
Why You'll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
- Rich Peanut Butter Flavor: The star of the show, peanut butter, shines in every bite, making these bars a peanut lover's dream.
- Naturally Gluten-Free: Made with gluten-free flour, these bars are perfect for those who need to avoid gluten but don't want to compromise on flavor.
- Versatile: These bars are perfect for any occasion, from casual snacking to special celebrations.
This gluten-free peanut butter cookie bars recipe is sure to become a staple in your dessert rotation. With its simple ingredients and delicious flavor, it’s the perfect treat for any occasion. Check out more of my recipes, like Chocolate Raspberry Yogurt Clusters, 3-Ingredient Creamy Pistachio Nice Cream, and Easy Gluten-Free Crème Brûlée to satisfy all your gluten-free cravings!
Tips for Perfect Gluten-Free Peanut Butter Cookie Bars
- Choosing the Right Flour: Not all gluten-free flours are created equal. For this recipe, I recommend using a high-quality gluten-free all-purpose flour that includes a blend of rice flour, tapioca starch, and potato starch. This will give your bars the perfect texture—soft and chewy, without being crumbly. My pick is King Arthur's Measure-for-Measure gluten free flour.
- Baking Time: Keep a close eye on the bars as they bake. Overbaking can lead to dry bars, so aim for a bake time of around 25 minutes or until the edges are golden brown.
- Storing Your Bars: Store the cooled cookie bars in an airtight container at room temperature for up to five days. You can also freeze them for up to three months—just thaw at room temperature before serving.
Key Ingredients
- Peanut Butter: The primary flavor component, peanut butter adds richness and a creamy texture to the bars.
- Gluten-Free Flour: Provides structure and a soft crumb. Use a high-quality blend for the best results.
- Brown Sugar: Adds moisture and a deep, molasses-like flavor that complements the peanut butter.
- Eggs: Help bind the ingredients together and contribute to the soft, chewy texture.
- Semi-Sweet Chocolate Chips: A classic pairing with peanut butter, chocolate chips add bursts of rich chocolate flavor throughout the bars.
Step-by-Step Guide
- Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures that your bars bake evenly.
- Prepare the Baking Dish: Grease a 9x9-inch baking dish or line it with parchment paper to make it easier to remove the bars after baking.
- Cream the Butter and Sugars: In a large mixing bowl, beat together 1 cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy.
- Add the Wet Ingredients: Mix in 1 teaspoon of vanilla extract and 2 eggs, adding the eggs one at a time and beating well after each addition. Then, add the creamy peanut butter and mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of gluten-free all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the Chocolate Chips: Fold in ½ cup of semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Spread the Dough: Spread the dough evenly into the prepared baking dish, using a spatula to smooth the top.
- Bake: Bake in the preheated oven for 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Cut: Allow the cookie bars to cool completely in the baking dish before cutting them into squares.
FAQ Section
Can I make these bars dairy-free?
Yes! Substitute the butter with a dairy-free alternative like coconut oil or a vegan butter to make these bars dairy-free.
What’s the best way to store these cookie bars?
Store in an airtight container at room temperature for up to five days, or freeze for up to three months.
Can I add other mix-ins besides chocolate chips?
Absolutely! Try adding chopped nuts, dried fruit, or even a drizzle of melted chocolate on top for extra flavor and texture.
Gluten-Free Peanut Butter Cookie Bars
These soft and chewy gluten-free peanut butter cookie bars are a delicious and easy-to-make dessert that’s perfect for peanut butter lovers. With a rich peanut butter flavor and a scattering of chocolate chips, these bars are sure to be a hit for any occasion. Whether you're making them for a family treat or a potluck, these cookie bars are a crowd-pleaser that everyone can enjoy.
Equipment
- 9x9-inch baking dish
- Parchment paper (optional, for lining the baking dish)
- Large mixing bowl
- Hand mixer or stand mixer
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- 2 cups gluten-free all-purpose flour
- ½ cup creamy peanut butter
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking.
- Prepare the Baking Dish: Grease a 9x9-inch baking dish or line it with parchment paper for easy removal of the cookie bars.
- Cream the Butter and Sugars: In a large mixing bowl, combine 1 cup unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar. Beat together until light and fluffy.
- Add Wet Ingredients: Mix in 1 teaspoon vanilla extract and 2 eggs, adding the eggs one at a time and beating well after each addition. Add ½ cup creamy peanut butter and mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups gluten-free all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in Chocolate Chips: Fold in ½ cup semi-sweet chocolate chips until evenly distributed throughout the dough.
- Spread the Dough: Spread the dough evenly into the prepared baking dish, using a spatula to smooth the top.
- Bake: Bake in the preheated oven for 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Cut: Allow the cookie bars to cool completely in the baking dish before cutting them into squares.
Tried this recipe?Let us know how it was!
