Gluten Free Monster Cookie Bars

Soft, dense, and ooey gooey monster cookie bars! These babies are a mouthful of flavor with each bite.

They’re gluten, dairy, and refined sugar free, and topped with naturally colored chocolate gems, too!

Key Ingredients

• Cashew butter – Creates a gooey cookie texture, and when mixed with Tahini, creates a caramelized cookie dough flavor
• Eggs – Binds the ingredients together and allows the monster cookie bars to hold their shape
• Pure Maple Syrup – adds a touch of sweetness without needing refined table sugar. Not to be confused with pancake syrup, pure maple syrup is lower glycemic index, and actually contains nutrients like potassium and magnesium
• Almond flour – your unrefined flour that helps balance out the wet ingredients. Almond flour is more dense than all purpose flour. It creates thick & moist desserts. It can not be replaced 1:1 for all purpose flour
• White Chocolate Chips – adds to the patriotic look! I like Lily’s or Pascha brand for vegan!
• Flakey Sea Salt – compliments a sweet dessert SO well! A tiny pinch goes a long way

Serves: 16

Ingredients

• 2 whole Eggs
• 1 cup Coconut Sugar
• 1/2 cup Cashew Butter
• 1/4 cup Tahini, Or more cashew butter, or peanut butter
• 1/4 cup Coconut Oil
• 1 tsp Pure Vanilla Extract
• 1 cup Almond Flour
• 1/2 cup Gluten-Free Rolled Oats
• 1/2 cup Coconut Flakes, Unsweetened
• 1/2 cup Sugar-Free White Chocolate Chips, Or chocolate

Process

1. Combine eggs, sugar, and tahini.
2. Then add in coconut oil and vanilla
3. Add in dry ingredients and combine. Then add in most the chocolate chips
4. Pour into 8×8 pan lined with parchment paper
5. Top with remaining chocolate chips and rainbow chocolate chips (I used dye free PB chocolate gems from Justin’s )* & flaky salt
6. Bake at 350 for 20 min. They will be gooey when you take them out the oven. I like to put the pan in the fridge for an hour so that they are easier to cut
7. Cut into 9 or 16 squares
8. Keep stored in the fridge

Notes

I’ve made these with just chocolate chips and they are delicious too. The white chocolate gems looked more for the 4th of July cookouts this go round!

More 4th of July Recipes You’ll Love!

Strawberry + Mango Star Gummies

Homemade Healthy Bomb Pops

Triple Berry Crumble Bars

Gluten Free Monster Cookie Bars

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 16

Ingredients

• 2 whole Eggs
• 1 cup Coconut Sugar
• 1/2 cup Cashew Butter
• 1/4 cup Tahini Or more cashew butter, or peanut butter
• 1/4 cup Coconut Oil
• 1 tsp Pure Vanilla Extract
• 1 cup Almond Flour
• 1/2 cup Gluten-Free Rolled Oats
• 1/2 cup Coconut Flakes Unsweetened
• 1/2 cup Sugar-Free White Chocolate Chips Or chocolate

Instructions

• Combine eggs, sugar, and tahini.
• Then add in coconut oil and vanilla
• Add in dry ingredients and combine. Then add in most the chocolate chips
• Pour into 8×8 pan lined with parchment paper
• Top with remaining chocolate chips and rainbow chocolate chips (I used dye free PB chocolate gems from Justin’s )* & flaky salt
• Bake at 350 for 20 min. They will be gooey when you take them out the oven. I like to put the pan in the fridge for an hour so that they are easier to cut
• Cut into 9 or 16 squares
• Keep stored in the fridge

Video

Notes

I’ve made these with just chocolate chips and they are delicious too. The white chocolate gems looked more for the 4th of July cookouts this go round!