Gluten-free Lemon Cookie Bars (dairy-free)

Healthy Lemon Cookie Bars that just so happen to be gluten-free, grain-free and dairy-free. Plus they have no refined sugar and an insanely good cookie crust using my favorite pecan cookies. These delicious lemon bars are the ultimate summery dessert and a great recipe to make when you are craving something other than chocolate.

There are endless summery dessert options here on the blog now guys! And this is my first lemon dessert that isn’t a bread, so I am extra excited to share these with you guys.

Gluten-free LEMON COOKIE BARS that are made with all dairy-free and grain-free ingredients and combine a cookie of sorts with a lemon bar. Plus I use my favorite crunchy pecan cookies, which we will get to shortly.

Lately I have been getting a ton of requests for more lemon desserts, so I hope this recipe doesn’t disappoint guys! I still owe you a classic lemon bar recipe, but I figured this was a fun way to spice things up a bit. Plus you barely need any ingredients to make them, which makes these even more appealing to make.

These lemon cookie bars are one of those recipes that taste better cold in my opinion. I love them right out of the fridge and with some coconut ice cream on top – so good!

What ingredients you need to make these:

• Simple Mills Crunchy Pecan Cookies – I don’t have a sub for these as they are the main star of the show.
• Coconut oil – you could also use butter or ghee as well!
• Lemon juice – freshly squeezed is best but bottled works too.
• Eggs – I don’t recommend flax eggs here
• Maple syrup – honey also works!
• Coconut flour – I don’t have a flour alternative

How to make these gluten-free Lemon Cookie Bars:

1. Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper
2. Add the cookies to a food processor and pulse until they are crumbled in a flour-like consistency
3. Add to a large bowl and mix the coconut oil with a spoon until the dough forms
4. Grease an 8×8 baking dish with coconut oil or line with parchment paper
5. Scoop the crust into the dish and press down firmly with your hands
6. Bake in oven for 15 minutes and begin making lemon filling
7. Add the filling ingredients to the wiped up food processor and process until smooth and cream
8. Remove crust from oven and pour lemon filling on top (the crust will rise/break apart – this is OK! We want it to be cookie lemon bars)
9. Bake for another 20-25 minutes or so then allow the bars to set in fridge for a bit. Slice and enjoy!

A few of my other favorite recipes using Simple Mill’s products:

Healthy Caramelized Banana Bread Blondies (vegan + gluten-free)

No-Bake Peanut Butter Cup Cheesecakes (vegan)

Healthy Homemade Pizza Bagels (gluten-free)

The Best Chocolate Chip Cookie Stuffed Brownies (gluten-free + vegan)

Print