These cookie layer bars are one of my favorite desserts — soft grain-free cookie layers, melty chocolate, and a gooey peanut butter middle all stacked together. If you love peanut butter and chocolate, this is an absolute must-try.
The base cookie dough uses almond flour, coconut sugar, and melted butter or coconut oil, producing a tender, gluten- and grain-free cookie. The center stays soft and chewy while the top layer gets a light, pleasant crunch for a perfect bite.
The dough for these bars is inspired by a grain-free peanut butter cup cookie recipe I love — the texture is ideal for forming the cookie layers. I took a short break from baking and came back with these bars, which reignited my creativity. They’re dangerously good and I’m already planning more batches.
I’ve only made them with creamy natural peanut butter, but crunchy peanut butter should work wonderfully if you prefer added texture. I recommend following the recipe as written for the best results since I haven’t tested other ingredient swaps.
These bars are simple to make and perfect for gatherings — gluten free, grain free, and optionally dairy free if you use coconut oil and dairy-free chocolate. They’re a crowd-pleaser and a great addition to any dessert table. I can’t wait to see how you make them — tag me on Instagram if you try them and leave a rating and comment to help other readers!
Grain Free Peanut Butter Chocolate Cookie Layer Bars
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 16 bars
- Category: Dessert
Description
Simple grain-free peanut butter chocolate cookie bars with an easy dairy-free option.
Ingredients
For the cookie dough:
- 1/2 cup unsalted butter (or sub coconut oil), melted and slightly cooled
- 3/4 cup coconut sugar
- 1 egg
- 2 tsp vanilla extract
- 2 + 3/4 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
For the chocolate layer
- 1/2 cup dairy-free chocolate chips, plus more for the top
For the peanut butter layer
- 3/4 cup natural peanut butter (creamy or crunchy)
- Pinch of sea salt
- 1 tbsp coconut sugar
Instructions
- Preheat the oven to 350°F.
- Make the cookie dough: whisk melted butter, coconut sugar, egg, and vanilla until smooth. Stir in almond flour, salt, and baking soda until a dough forms. Press half the dough into the bottom of an 8×8″ baking dish. Sprinkle 1/2 cup chocolate chips over the dough.
- Place the baking dish in the freezer while you prepare the peanut butter layer. In a small saucepan, gently warm the peanut butter with a pinch of salt until runny (or microwave for 20–30 seconds). Remove from heat, stir in the coconut sugar, and let cool briefly.
- Spread the peanut butter mixture over the chocolate layer. Crumble or press the remaining cookie dough over the peanut butter to cover as much surface as possible. Sprinkle extra chocolate chips on top.
- Bake for 21–24 minutes, until the edges of the cookie layer are lightly browned. Cool on the counter for 20 minutes, then refrigerate until completely set before slicing into bars.
- Store leftovers at room temperature for up to 3 days or freeze for up to 2 months.