Gluten Free Peanut Butter Chocolate Cookie Bars

You know that saying ” you can’t have your cake and eat it too” ?? well in this case you totally can!!

As you can tell by now I don’t feel like you should have to give up things you enjoy in order to lose weight, be healthier and maintain a balanced lifestyle!

There are so many ways to swap different ingredients and cut some out completely with still leaving so much flavor you wouldn’t even be able to tell!

These gluten free peanut butter chocolate chip cookie bars are every bit as good as the full fat, high calorie version but much nicer on your tummy and waistline.

Packed with chunks of chocolate and creamy decadent peanut butter… these will quickly become a staple in your house – especially when you see how easy and how much better they are for you! (everything in moderation of course!) 🙂

Gluten Free Peanut Butter Chocolate Cookie Bar Ingredients:

8 tbsp. (1 stick) unsalted butter, softened
1/2 cup unsweetened applesauce
1/2 cup sugar (I used the brand Simply Balanced)
1/2 cup brown sugar
1-1/2 tsp. pure vanilla extract
2 eggs
2 cups gluten free baking flour (I used Bobs’s Red Mill)
1/4 cup PB2 peanut butter powder
1 tsp. baking soda
1 tsp. salt
42 g dark chocolate chunks (allergy friendly option – Enjoy Life)
cooking spray
toothpicks

Topping:

1/4 cup PB2 peanut butter powder
water

Directions:

1. Preheat oven to 375°.
2. In a medium sized bowl whisk together gluten free baking flour, 1/4 cup PB2 powder, baking soda and salt until fully incorporated, set aside.
3. In a stand mixer or using a hand mixer, beat together softened butter, cane sugar, and brown sugar. Beat until light and fluffy.
4. Add in unsweetened applesauce until combined (NOTE: the texture may look not as smooth but this is ok).
5. Keeping the speed on medium-low add in vanilla extract.
6. Then one at a time add in your eggs until fully combined.
7. With still keeping the speed on medium-low start to slowly add in the flour mixture, a little at a time waiting until combined before adding more.
8. Once all ingredients are combined, stir in chocolate chips.
9. Spray your 13×9 pan with cooking spray and pour batter into the pan, spreading out in an even layer.
10. In a small bowl add remaining 1/4 cup PB2 powder and slowly add water to it and whisk until you get a creamy spreadable consistency (make sure not to add too much water or it will become watery).
11. Pour peanut butter mixture evenly over the top of the uncooked cookie bars.
12. Take a toothpick to swirl the peanut butter into the cookie batter so that each bar will have a somewhat equal amount (NOTE: it doesn’t have to be perfect, just swirl it together gently so it looks even, see pictures).
13. Place into the oven for about 20-22 minutes, that’s if you want them a little gooey. You can adjust the time based on your preference.

Nutritional Information:

Servings: 16
Serving Size: 1/16 of the pan

Calories: 208
Fat: 8 g
Carbohydrates: 28 g
Sugar: 16 g
Fiber: 2 g
Sodium: 83 mg (w/o added salt) 
Protein: 4 g