Gluten Free Strawberry Cookie Bars are a delicious treat, packed with juicy strawberries and made without any gluten-containing ingredients.
Gluten Free Strawberry Cookie Bars are a delightful treat for those with dietary restrictions. The combination of fresh strawberries with other wholesome ingredients creates a delicious dessert that can be enjoyed by many. These bars are not only visually appealing, but they also offer a burst of natural sweetness that will satisfy your taste buds. The gluten-free nature of the dessert ensures that individuals with gluten sensitivities or celiac disease can indulge without worry. Whether shared with others or savored alone, these Strawberry Cookie Bars are a delightful way to enjoy the flavors of ripe strawberries in a guilt-free manner.
INGREDIENTS YOU NEED
Base and topping:
- 1 1/2 cups almond flour
- 1/3 cup sugar
- 1/4 cup unsalted butter cold and cubed
- pinch of salt
Strawberry filling:
- 1 cup chopped strawberries
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 2 tsp xanthan gum
Instructions To Gluten free Strawberry Cookie Bars
- Preheat the oven to 350 degrees F and prepare a 8×8 inch pan with non-stick spray and set it aside.
- Place the strawberries, sugar, vanilla extract, and lemon juice into a pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes. Use a potato masher to smash your strawberries. Stir in the xanthan gum and continue to simmer for 3-5 minutes. Remove from heat and let cool.
- While the strawberries simmer, place your almond flour, sugar, butter and salt into a food processor and pulse until a loose dough forms. Remove 1/2 cup of dough and use your hands to break it into small crumbles. Place the crumbles into a bowl and place in the fridge until ready to use.
- Press the remaining dough into the bottom of your prepared pan and press it down evenly. Bake the crust for 10-15 minutes or until edges are golden brown. Remove and let cool.
- Pour the strawberry filling over your crust and spread it out in an even layer.
- Top the strawberry filling with the reserved crumbles and bake for 20-25 minutes or until the crumbles are golden brown. Allow to cool completely, cut into even squares and enjoy!
Gluten free Strawberry Cookie Bars
Ingredients
Base and Topping:
- 1 1/2 cups almond flour
- 1/3 cup sugar
- 1/4 cup unsalted butter cold and cubed
- pinch of salt
Strawberry Filling:
- 1 cup chopped strawberries
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 2 tsp xanthan gum
Instructions
- Preheat the oven to 350 degrees F and prepare a 8×8 inch pan with non-stick spray and set it aside.
- Place the strawberries, sugar, vanilla extract, and lemon juice into a pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes. Use a potato masher to smash your strawberries. Stir in the xanthan gum and continue to simmer for 3-5 minutes. Remove from heat and let cool.
- While the strawberries simmer, place your almond flour, sugar, butter and salt into a food processor and pulse until a loose dough forms. Remove 1/2 cup of dough and use your hands to break it into small crumbles. Place the crumbles into a bowl and place in the fridge until ready to use.
- Press the remaining dough into the bottom of your prepared pan and press it down evenly. Bake the crust for 10-15 minutes or until edges are golden brown. Remove and let cool.
- Pour the strawberry filling over your crust and spread it out in an even layer.
- Top the strawberry filling with the reserved crumbles and bake for 20-25 minutes or until the crumbles are golden brown. Allow to cool completely, cut into even squares and enjoy!
Nutrition
Frequently Asked Questions About Gluten free Strawberry Cookie Bars
You can store them in an airtight container on your counter for one or two days, or in your fridge for longer.
If you have them in an airtight container on the counter they should keep for about two days, if you store them in the container in your fridge they should keep for about a week.
You sure can! Just make sure you double the recipe, otherwise it won’t work.
Technically yes, but you will need to allow them to thaw out first. I personally prefer fresh for this recipe.
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these were amazing, thanks!
Thank you!
I noticed there was no indication where to put the vanilla extract-I assume it’s to be added to the strawberry, monk fruit, and lemon juice mixture in the beginning?
Very tasty bars, btw!
Thank you, so glad you enjoyed!
And yes, I will fix that vanilla extract right away!