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!
- 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.
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