Gluten-Free Monster Cookie Bars
Delicious and chewy cookie bars loaded with peanut butter, chocolate, and colorful candies, perfect for any time of the day.
Ingredients
Wet Ingredients
- ¾ cup butter or dairy-free butter, softened (1 ½ sticks)
- 1 cup brown sugar, packed (adds moisture and sweetness)
- ⅓ cup cane sugar (provides sweetness and a slight crunch)
- 2 teaspoons vanilla extract (enhances the overall flavor)
- 2 large eggs (binds the ingredients and adds moisture)
- ¾ cup peanut butter or nut/seed butter of choice (adds nuttiness and creaminess)
Dry Ingredients
- 1 ½ cups gluten-free all purpose flour with xanthan gum (gives structure)
- 1 ½ teaspoons baking soda (helps with leavening and texture)
- 1 teaspoon baking powder (adds lift and airiness)
- ½ teaspoon salt (balances the sweetness)
- 1 ½ cups gluten-free oats (adds heartiness and chewiness)
Mix-ins
- ¾ cup semi-sweet chocolate chips or chips of choice (adds rich flavor)
- ¾ cup M&Ms or chocolate candy of choice (adds color and fun)
- ½ cup M&Ms (for topping)
Instructions
Preparation
- Preheat your oven to the temperature specified in your baking recommendations.
- In a large mixing bowl, cream together the softened butter, brown sugar, and cane sugar until light and fluffy.
- Add the vanilla extract and large eggs, mixing until well incorporated.
- Incorporate the peanut butter until the mixture is smooth and creamy.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture into the wet ingredients, stirring gently to combine.
- Fold in the gluten-free oats, semi-sweet chocolate chips, and M&Ms until well-distributed.
- Pour the cookie dough into a greased baking dish and spread evenly.
- Top with additional M&Ms before baking.
Baking
- Bake the bars until just set in the center and light golden brown at the edges, avoiding overbaking.
Notes
Let the bars cool completely before cutting for neat portions and store leftovers in an airtight container.