Gluten-free Lemon Cookie Bars (dairy-free)

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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.

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins

Yield: 9 bars 1x



Cookie crust:

Lemon filling:

  • 3 eggs + 1 egg yolk
  • 1/2 cup maple syrup
  • 1/2 cup cup lemon juice
  • 3 tablespoons coconut flour


  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 melted 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 OR freezer for a bit. Slice and enjoy! I sprinkled powdered sugar on top – totally optional!


*Store leftovers in fridge for 5 days or freezer for longer

**I haven’t tested subs

  • Author: Rachel