Gluten Free Monster Cookie Bars
These Gluten Free Monster Cookie Bars are OOEY GOOEY and just melt in your mouth with each bite!
These monster tahini cookie bars have a sweet caramel tasting gooey inside that make you MMMM with each bite!
They’re gluten free, refined sugar free, and dye free, too!
Don’t think these babies have to be saved for Christmas time alone! I made the same recipe with white chocolate chips and patriotic gems for a fun Patriotic Monster Cookie Bar too!
Why You’ll Love Gluten Free Monster Cookie Bars
- They’re gluten free, refined sugar free, and use artificial dye-free toppings
- The texture is gooey, soft, and melts in your mouth with each bite
- As delicious as they are warm, they’re equally as good cold right out the fridge!
- They are sure to be a show stopper at your Christmas gatherings!
Ingredients
- 2 whole Eggs
- 1 cup Coconut Palm Sugar, or sugar substitute
- 1/4 cup Tahini, *
- 1/2 cup Cashew Butter, *
- 1/4 cup Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1 cup Almond Flour, Packed
- 1/2 cup Gluten-Free Rolled Oats
- 1/2 cup Coconut, Shredded
- 1/2 cup Dark Chocolate Chips
Just look at all that gooey melted chocolate! These are seriously full of gooey goodness with each bite.
Process
- 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 GoSuperNatural brand)* & 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
Variations for Dietary Preferences
- Cashew butter– you can use peanut butter or nut butter of choice
- Tahini– You can use more cashew butter or sun butter
- Coconut Sugar – you can sub organic brown sugar
- Almond flour – Oat flour will probably work well here
- Coconut oil – you can sub a neutral oil of choice
Notes
The tahini and cashew butter give a delightful caramel like flavor though
I used 1/2 cup dark chocolate chips and about 1/4 cup dye free rainbow chips from GoSuperNatural. You can find them on their website
If you make these Gluten Free Monster Cookie Bars I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 2 whole Eggs
- 1 cup Coconut Palm Sugar or sugar substitute
- 1/4 cup Tahini *
- 1/2 cup Cashew Butter *
- 1/4 cup Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1 cup Almond Flour Packed
- 1/2 cup Gluten-Free Rolled Oats
- 1/2 cup Coconut Shredded
- 1/2 cup Dark Chocolate Chips
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 GoSuperNatural brand)* & 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