Gluten Free Red, White and Blue Cookie Bars

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These festive Gluten Free Red, White and Blue Cookie Bars are soft, chewy, buttery, and loaded with patriotic colors in every bite. They make the perfect summertime dessert to enjoy with family and friends.

One of my favorite things about these Gluten Free Red, White and Blue Cookie Bars is how incredibly easy it is to make them gluten free. Thanks to today's amazing gluten free flour blends, like in these Gluten Free Cookie Fries and these Gluten Free Soft Chocolate Chip Cookies, you can create gluten free cookie bars that are every bit as soft, chewy and delicious as traditional versions. No complicated ingredients, no special techniques and no one will ever guess they're gluten free.

These cookie bars have slightly crisp edges, chewy centers, a buttery vanilla flavor that pairs perfectly with dye free red, white and blue M&Ms or even sprinkles. Every bite is soft, sweet and loaded with festive fun, making them impossible to resist.

They are the perfect dessert for Fourth of July celebrations, Memorial Day gatherings, Labor Day cookouts, family reunions, church potlucks and neighborhood BBQs. Our family loves to pair them with these Fourth of July Popsicles and serve them alongside this American Flag Taco Dip.

WHY YOU'LL LOVE THIS RECIPE

• Nobody will know they are gluten free. These cookie bars bake up soft, chewy, buttery and so irresistible. Even guests who don't eat gluten free will be reaching for seconds.

• One pan dessert. Unlike traditional cookies that require scooping and multiple baking batches, these bars are baked in one pan for easy clean up and great for parties and cookouts.

• Great last minute dessert. The batter comes together in minutes and they are perfect for BBQ's, family events, summer gatherings and definitely 4th of July celebrations.

INGREDIENTS + SUBSTITUTIONS

• Gluten free 1:1 flour: Use a high quality brand with xanthan gum is key here. Bob Red Mills 1:1 Gluten Free Flour blend is my favorite!

• Old fashioned oats: Gives a hearty batter and a little fiber. I don't recommend using steel oats or instant oats as this will change the texture of the bars.

• Peanut butter: Creamy style is the best to use for this batter.

• Eggs: Helps bind and keep everything together.

• Butter: Make sure to use room temperature so it combines easily.

• White chocolate chips and festive M&Ms: The candies for the batter and festive pop. Feel free to use chocolate chips if you want a different flavor profile or red, white and blue sprinkles.

• White sugar and brown sugar: Both sugars are necessary for texture of the bars. The brown keeps it extra moist.

• Baking soda, vanilla and salt

Scroll down to the recipe card for quantities used.

HOW TO MAKE PATRIOTIC COOKIE BARS

Step 1: Preheat oven to 350F and grease 9x13 pan, then cream butter with both sugars.

Step 2: In a large bowl, add egg, vanilla and peanut butter until smoothly combined.

Step 3: Then add the gluten free flour, oats, baking soda and salt.

Step 4: Fold in the chocolate chips and M&Ms but save some for the top, then place in pan.

Step 5: Top with remaining M&Ms then bake for 25-30 minutes until golden.

EMILY'S EXPERT TIPS

• Spray or line pan. I find either works using a non cook spray or parchment paper to remove the bars easily and it also helps with creating those perfect cleaner slices.

• Press extra M&Ms on top before baking. Saving a handful of these for the top creates a festive color pop.

• Don't overbake. The center should look slightly underdone when you remove the bars from the oven. They will continue to set as they cool.

• Let the bars cool completely. Warm cookie bars can fall apart when sliced. Cooling allows them to fully set for neat squares.

WHAT TO SERVE WITH GLUTEN FREE RED, WHITE AND BLUE COOKIE BARS

I always serve these festive cookie bars with this Creamy Paleo Vanilla Ice Cream. My son sometimes also makes a batch of this Cottage Cheese Chocolate Chip Cookie Ice Cream and likes it with these bars.

Since we mainly serve them during the summer holidays, they go great alongside these Fourth of July Popsicles or these Healthy Mixed Berry Parfaits highlighting the red, white and blue theme.

After a hot day, they can be washed down with a cold glass of Honey Lemonade or a Watermelon Mint Slushie.

STORAGE INFORMATION

• Room temperature: Store in an airtight container for up to 4 days.

• Refrigerator: If leaving longer than a week (never happens in my house), store in an airtight container and refrigerate for up to 1 week.

• Freezer: If making ahead, place parchment paper between layers to prevent sticking then freeze in a freezer friendly airtight container or bag for up to 3 months. Be sure to thaw at room temperature before serving.

FAQ'S

Can I make these cookie bars ahead of time?

Absolutely! These bars are a great make ahead dessert and often taste even better the next day after the flavors have had time to develop.

Can I use patriotic sprinkles instead of M&M's?

Yes! Red, white and blue sprinkles work just as well too.

Why are my gluten free cookie bars dry?

Overbaking or adding too much flour are the most common causes. Be sure to measure carefully and remove the bars when the center is just set.

Can I make these gluten free cookie bars dairy free too?

They can be made dairy free by using a dairy free butter alternative. You will also want to use dairy free white chocolate chips and most likely sprinkles since M&Ms do contain dairy.

I hope you give these Gluten Free Red, White and Blue Cookie Bars a try! If you do give this recipe a try, please let me know!

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