clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Gluten Free Cookie Bars

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 Cookie Bars 1x


  • 1/2 c. dairy free butter, softened
  • 1/2 c. brown sugar, lightly packed
  • 1/2 c. granulated sugar
  • 6 Tbsp. aquafaba (liquid from a can of chickpeas)
  • 1 1/2 c. Cara’s Gluten Free Flour Blend
  • 1 tsp. xanthan gum
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 c. dairy free chocolate chips (divided)
  • 1/2 c. walnuts, chopped (optional)
  • 1/2 c. No No’s candies, 3 packets worth (I buy mine from Amazon)
  • 1/2 c. gluten free pretzels


  1. Preheat your oven to 350 degrees. Line an 8×8 pan with parchment paper.
  2. In a large bowl, whip up the dairy free butter with an electric mixer for 30 seconds. Add both sugars and mix another 30 seconds. Add in the chickpea liquid (aqaufaba).
  3. Throw the flour, gum, baking soda, and salt into the wet mixture and mix until just combined.
  4. Fold in the chopped walnuts (optional) and 1/4 c. dairy free chocolate chips.
  5. Pour into the 8×8 pan and smooth down. Add the pretzels and NoNos candies on top and gently pressed down to secure into the dough.
  6. Bake 22-25 minutes or until the edges are lightly browned. The middle will appear uncooked but don’t worry! It will continue to bake through as you allow it to fully cool.
  7. Remove from the pan and cut into 12 squares. Serve with a tall glass of cold dairy free milk!


  • Serving Size: 1 Cookie Bar
  • Calories: 249
  • Sugar: 17.9g
  • Sodium: 244mg
  • Fat: 13g
  • Carbohydrates: 30.9g
  • Fiber: 1.5g
  • Protein: 4.5g