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Scrumptious chocolate chip peanut butter quinoa flour cookie bars made with natural sweeteners and no oil! #fruitsohard #vegan #glutenfree #chocolate #cookies #chocolatechip #dessert

Chocolate Chip PB Quinoa Flour Cookie Bars

Incredibly delicious chocolate chip peanut butter cookie bars made from quinoa and brown rice flours! Fruit-sweetened, no oil, and low fat. The perfect gluten-free dessert!
Course Dessert
Cuisine Vegan | Gluten-Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 -16

What you'll need:

  • 1 tbsp ground flaxseed (or a flax/chia combo)
  • 2 1/2 tbsp water
  • 1/2 cup quinoa flour
  • 1/2 cup brown rice flour
  • 2 tbsp tapioca starch (can sub with arrowroot)
  • 3 tbsp powdered peanut butter*
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt (pink Himalayan recommended)
  • 1/2 cup coconut sugar
  • 1/2 cup date paste*
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (I used Enjoy Life chunks)

What you'll do:

  1. Add ground flaxseed and water to a small bowl and mix. Let sit for 5 minutes.
  2. In a medium bowl, add dry ingredients (flours through salt) and whisk to combine.
  3. In a large mixing bowl, mix coconut sugar, date paste, and applesauce well. Then add flax/water mixture and vanilla and mix well.
  4. Add dry ingredients to wet ingredients in three batches, stirring well between each batch.
  5. Fold chocolate chips into the batter. Then cover and chill in refrigerator for 1-2 hours.
  6. Preheat oven to 350 degrees F (176 C). Remove batter from refrigerator and let rest for 5 minutes before pressing into prepared 8x8 pan (either lightly greased or lined with parchment paper).
  7. Bake for 30-35 minutes or until browned but the center is still soft.
  8. Remove from oven and let cool for 20 minutes before cutting it into bars/squares. Then enjoy!

Recipe Notes

*If you're allergic or don't want peanut butter in these, simply leave it out or replace it with another nut/seed butter. You may want to up the quinoa flour by a tablespoon or two to balance out the moisture of an actual butter though. I have not tried it this way and cannot confirm the results. I have tried it without the peanut butter, however, and they're still delicious.
**You can use another 1/2 cup coconut sugar instead if you don't have/want to use date paste. I used this date paste.
***Inspired by Simply Quinoa.