Why did by peanut butter cookie bars come out dry?

Be careful not to over mix the batter. This can result in dry cookies! Also, remember that these cookie bars will continue to bake once they are out of the oven. I recommend taking them out once they are golden brown and you can insert a tooth pick into the center and it comes out clean. This is around 16 minutes for my oven.

What peanut butter is best for these cookie bars?

Creamy natural peanut butter is best for this recipe. This peanut butter is my favorite! It's silky smooth and made with only one ingredient - peanuts!

How can I make these paleo and dairy-free?

To make these cookie bars paleo and dairy-free, simply swap the peanut butter for almond or cashew butter. You'll also want to skip the M&Ms and just double up on the dairy-free chocolate chunks!

How should I store these cookie bars?

Store these cookie bars in an airtight container. They will keep for up to 5 days on the counter and a week in the fridge. If keeping them in the fridge, warm one up in the microwave for 20 seconds before enjoying!

Peanut Butter Valentine's Day Cookie Bars (GF)

Name: Peanut Butter Valentine's Day Cookie Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 egg; 1/2 cup coconut sugar; 1/2 cup creamy peanut butter; 1/4 cup almond milk; 1 tsp vanilla; 1 cup almond flour; 1/4 cup tapioca flour; 1/2 tsp baking soda; 1/2 cup Valentine’s M&Ms (omit if dairy-free); 1/4 cup dairy-free chocolate chunks

Description

Buttery soft and festive peanut butter cookie bars that are perfect for Valentine's day! These cookie bars are chocolaty with a hint of peanut butter and topped with fun pink and red m&ms and sea salt. Made with wholesome ingredients in under 30 minutes!

Ingredients

Scale

1 egg
1/2 cup coconut sugar
1/2 cup creamy peanut butter
1/4 cup almond milk
1 tsp vanilla
1 cup almond flour
1/4 cup tapioca flour
1/2 tsp baking soda
1/2 cup Valentine’s M&Ms (omit if dairy-free)
1/4 cup dairy-free chocolate chunks

Instructions

Preheat oven to 350 F. In a large bowl, mix the egg and coconut together with a stiff whisk or a mixer until thick and creamy. This may take a minute or two. You want the mixture to resemble peanut butter (see above image in step 1 for reference)
Add the peanut butter, almond milk, and vanilla. Continue to mix until the peanut butter is fully incorporated into the batter and there aren't any large chunks.
Fold in the almond flour, tapioca flour, and baking soda with a rubber spatula. Be careful not to over mix the batter. Fold until no flour clumps remain.
Add the Valentine's M&Ms and chocolate chunks and give the batter a few large swirls to incorporate them. Line an 8x8 inch baking pan with parchment paper and pour in the batter. Level off the top with a spatula and "drop" the pan on the counter a few times to get any air bubbles out. Bake in the oven for 16 - 20 minutes until golden brown. Sprinkle with sea salt and let cool slightly before slicing into bars.

Notes

Peanut butter substitutes : If desired, substitute the peanut butter for almond or cashew butter (or really any nut butter). Just make sure it's a 'creamy' style nut butter and not super chunky.

Paleo and Dairy-free : To make these cookie bars completely paleo and dairy-free, substitute the peanut butter for another nut butter. Also, skip the Valentine's M&Ms and double up on the df chocolate chunks!

Storing : To store the cookie bars, place them in an airtight container. They will keep fresh for up to 5 days on the counter or a week in the fridge. If storing them in the fridge, warm up the cookie in the microwave for 20 seconds before ready to enjoy!

Category: Dessert
Method: Bake
Cuisine: American

Keywords: peanut butter cookie bars, gluten-free valentines treats, gluten-free valentine cookies