Chocolate Peanutbutter Cookie Bars - Gluten Free & Vegan

With a buttery cookie crust, a creamy peanut butter filling, and a chocolate topping, these gluten free and vegan bars are swoon worthy!

Course Dessert

Cuisine American

Keyword gluten free bars, gluten free chocolate peanut butter bars, vegan chocolate peanut butter bars

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 266kcal

1 cup gluten free oat flour you could whir oatmeal in a coffee grinder or blender to make your own
1/2 cup tapioca flour or any starch
2 tablespoons palm sugar or any granulated sugar
1/4 teaspoon sea salt
3 tablespoons maple syrup
4 tablespoons melted coconut oil or other oil. Just enough to bind.

1/2 cup nut butter I used peanut butter
1/3 cup palm sugar or other granulated sugar
1/2 teaspoon sea salt optional to taste, large variance in nut butter saltiness out there. Possible omit entirely if using salted nut or seed butters.
1/2 cup non-dairy milk I used coconut

Preheat the oven to 350 degrees.
In a bowl, mix the all the dry crust ingredients, and then use a pastry cutter to cut in the syrup and oil. It should be crumbly, but press together easily.
Press evenly into the bottom of a 8X8 pan lined with parchment or greased well. Bake for 15 minutes until just golden, and set aside to cool.
While the crust cools, place all nut butter filling ingredients into a microwave safe bowl.
Heat for about a minute and then whisk vigorously until smooth. Taste. If you like things sweeter, now is the time to add a bit more. (Alternately, you could heat the ingredients over a medium low stove top)
Spread evenly over the cookie crust.
Melt the chocolate and milk in a microwave safe bowl, about a minute.
Whisk until all the chocolate has melted and the mixture is smooth.
Spread over the nut butter filling.
Chill the bars until firm and cool.
Cut into bars.