Make these gluten free cookie bars for a monster cookie-inspired dessert that’s super easy to prepare and allergy-friendly, too!

Units Scale

1/3 cup melted coconut oil or plant-based butter
1/3 cup (75 to 80 grams) creamy no-stir almond butter or other nut/seed butter
2/3 cup coconut sugar
flax egg (1 Tablespoon flax meal mixed with 2 1/2 Tablespoons water. Rest for 10 minutes to gel.)
1 teaspoon vanilla extract
1 1/4 cup (115 to 120 grams) fine blanched almond flour
1/2 cup (40 to 50 grams) gluten free oat flour or gluten free all-purpose flour without xanthan gum (see notes)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 to 2 Tablespoons non-dairy milk, if needed
1/3 cup dark chocolate chips
1/4 to 1/3 cup dark chocolate gems (see notes)
Optional – 1 to 2 Tablespoons gluten free rolled oats

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Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper and set aside.
In a large mixing bowl, combine the coconut oil, almond butter, sugar, flax egg and vanilla.
In a medium-sized mixing bowl, whisk together the almond flour, oat flour, baking soda and salt until there are no clumps.
Working in batches, gently add the dry ingredients to the wet ingredients. Mix together until combined. The batter will be thick like cookie dough. If it’s too dry, add 1 Tablespoon milk and mix again.
Fold in the chocolate chips and chocolate gems and optional gluten free rolled oats.
Press the batter evenly into the prepared baking pan and bake for 20 to 25 minutes, or until lightly browned and center comes out clean with a toothpick.
Let the pan cool for 10 minutes then place the bars in the fridge to set for 10 minutes. Slice into 12 to 16 squares.
Store the bars in an airtight container on the counter for 5 to 7 days or in the fridge for 10 to 12 days.

Storage Tips – Store the cooled bars in an airtight container or Ziploc bag in the freezer for up to 3 months.

Substitutes – We like these dark chocolate peanut gems and dye-free chocolate gems for more allergy-friendly “M&M” options.

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