Print

Gluten-Free Monster Cookie Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 34 reviews

These Gluten-Free Monster Cookie Bars are a delightful twist on classic monster cookies, combining peanut butter, gluten-free oats, chocolate chips, and colorful M&Ms into a chewy, flavorful bar. Perfect for a sweet treat that accommodates gluten-free diets without sacrificing taste or texture.

Ingredients

Wet Ingredients

  • ¾ cup butter or dairy-free butter, softened (1 ½ sticks)
  • 1 cup packed brown sugar
  • ⅓ cup cane sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¾ cup peanut butter or nut/seed butter of choice (natural creamy peanut butter recommended)

Dry Ingredients

  • 1 ½ cups gluten-free all-purpose flour with xanthan gum (such as GF Jules flour)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups gluten-free oats (for oat-free version, omit oats and substitute with 2/3 cup additional gluten-free flour and 2/3 cup almond flour)

Add-Ins

  • ¾ cup semi-sweet chocolate chips (or chips of choice)
  • ¾ cup M&Ms or chocolate candy of choice (plus an additional ½ cup for topping)

Instructions

  1. Prepare Pan: Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper or grease it thoroughly to prevent sticking. Set aside.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened butter, brown sugar, cane sugar, and vanilla extract together until the mixture becomes creamy and well combined.
  3. Add Eggs: Incorporate the eggs one at a time, beating thoroughly to ensure they are fully mixed into the creamed mixture.
  4. Mix in Peanut Butter: Add the peanut butter to the batter and beat it in until evenly incorporated.
  5. Combine Dry Ingredients: In a separate small bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt with a fork or pastry cutter to ensure even distribution.
  6. Mix Dry and Wet: Gradually add the dry ingredient mixture into the wet mixture and beat until just combined.
  7. Add Oats: Fold in the gluten-free oats gently until they are evenly distributed throughout the batter.
  8. Incorporate Chocolate Chips and M&Ms: Gently mix in the chocolate chips and M&Ms, being careful not to overmix.
  9. Transfer to Pan and Top: Spoon the batter into the prepared pan and spread it evenly. Sprinkle the additional ½ cup of M&Ms on top, pressing them gently into the batter to adhere.
  10. Bake: Bake in the preheated oven for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. For the oat-free variation, bake for 24 minutes.
  11. Cool and Cut: Allow the bars to cool completely in the pan for at least 45 minutes. Once cooled, lift the parchment paper to remove the bars from the pan and place them on a cutting board. Cut into 24 even squares.
  12. Store: Store the cookie bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Notes

  • To make the bars oat-free, omit the oats and substitute with an additional 2/3 cup gluten-free flour plus 2/3 cup almond flour.
  • Ensure the gluten-free flour blend contains xanthan gum or add it if necessary to provide structure.
  • Use natural creamy peanut butter for the best texture and flavor.
  • Do not overbake to keep the bars soft and chewy.
  • Cool bars completely before cutting to maintain shape and ease slicing.
  • These bars can be frozen; thaw at room temperature before serving.

Find it online: https://deliciousyum.com/gluten-free-monster-cookie-bars-recipe/