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Grain-free Peanut Butter Shortbread Cookie Bars

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5 from 5 reviews

The best ever grain-free peanut butter shortbread cookie bars made with almond flour, coconut flour and sweetened with maple syrup. Topped with a delicious creamy peanut butter and chocolate layer. Surprisingly low in sugar and these are gluten-free and egg-free.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 60 minutes

Yield: 12-14 bars 1x

Ingredients

Scale

Peanut butter shortbread cookie base:

  • 1.5 cups almond flour*
  • 1/4 cup coconut flour*
  • 1 tablespoon creamy peanut butter
  • 1/4 cup liquid coconut oil
  • 3 tablespoons maple syrup

Peanut butter center:

Dark chocolate topping:

  • 1 cup dark chocolate chips (I used these – code RACHL for free shipping)

Instructions

  1. Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper
  2. In a medium bowl, mix together cookie base ingredients until well combined
  3. Press cookie batter into dish to form the base
  4. Bake in oven for 15-20 minutes, or until just golden
  5. Remove from oven and cool for about 15 minutes (I put dish in fridge on a towel)
  6. Well the cookie base cools, mix together the peanut butter, coconut flour and collagen in a small bowl and set aside
  7. Melt chocolate chips until fully melted
  8. Evenly spread the peanut butter layer on top of the cookie then the melted dark chocolate on top
  9. Add the cookie bars to freezer to set for about 1 hour
  10. Slice into 12-14 bars and enjoy!

Notes

*Store leftovers in fridge or freezer

*I haven’t tested other flours

  • Author: Rachel

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