You can never get enough of these scrumptious Peanut Butter Cookie Dough Bars! They are so easy to make, gluten-free, and actually made with wholesome ingredients. If you don’t consider yourself much of a baker, you can’t go wrong with these non-bake bars!
Feel free to substitute other flours and nut butters to your preference– you can switch out the flours to whatever gluten-free flour you like, and use almond, cashew or sunflower butter. I just happen to like this version the best.Â đŸ™‚
Peanut Butter Cookie Dough Bars
You can never get enough of these! They are so easy to make, absolutely scrumptious and actually made with wholesome ingredients.
Servings 6
Ingredients
- 2 tbsp solid coconut oil
- 2 tbsp non-dairy milk (unsweetened almond, oat, coconut, soy)
- 1/4-1/3 cup brown sugar (or coconut sugar)- depending on sweetness level preferred
- 1 tbsp pure vanilla extract
- 1/4 tsp salt
- 3/4 cup oat flour (finely ground oats)
- 3/4 cup almond flour (finely ground almonds)
- 1 cup semi-sweet chocolate chips, divided
- 1/2 cup peanut butter
Instructions
- 1. Melt the coconut oil in a medium bowl in the microwave. Whisk in the non-dairy milk, brown or coconut sugar and vanilla until well combined.
- 2. Add the flours and salt. It will form a somewhat soft, slightly sticky dough texture. Fold in 1/2 cup of chocolate chips, mix well. Press (using damp hands) into a parchment lined 8" x 8" pan.
- 3. In a medium/small bowl, add the peanut butter and remaining 1/2 cup of chocolate chips. Melt together in a microwave, for about 1-2 minutes on med-high. Stir until smooth and well combined. Let cool for 2 minutes, then spread over bars in pan.
- 4. Refrigerate for at least 20 minutes until set. Lift out of the pan by the parchment paper, peel away paper. Cut into bars, store in an airtight container in the fridge. Enjoy!
[…] this dish with my Peanut Butter Cookie Bars for a sweet ending to a hearty […]