Gluten-Free Snickers Cookie Bars


  • 1 1/4 cups all-purpose gluten-free flour with xanthan gum, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 8 tablespoons butter, chopped
  • 5/8 cup coconut palm sugar
  • 5/8 cup packed brown sugar
  • 2 eggs + 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 2 regular size Snickers bars, cut into pieces

YIELD: 16 squares

Nutrition Information:

  • Per Square
  • Calories - 155cal
  • Total Fat - 8.2g
  • Carbohydrates - 19.8g
  • Dietary Fiber - 0.2g
  • Total Sugars - 15g
  • Protein - 1.6g


Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper and set aside.

In a small bowl, mix together the flour, cornstarch, baking soda, and salt, set aside.

In a medium-size saucepan, melt the butter, coconut palm sugar and brown sugar. Stir occasionally over medium-low heat to prevent burning and bring to a gentle simmer.

Remove the pan from the heat and set it aside to cool until no longer hot to the touch. However, don’t cool so much that the butter hardens.

In a large bowl, whisk the eggs, egg yolk, and vanilla, until foamy and lighter in color, about a minute.

Add the cooled butter and sugar mixture, beat very well, about 3 minutes. Add the flour mixture, stir until everything is combined. The mixture will be pourable but thick. Add the Snickers pieces and mix.

Pour or scoop the mixture to the prepared baking pan, and shake and spread it into an even layer. Bake for about 40 minutes, or until the top no longer jiggles at all.

Allow the bars to cool in the pan at room temperature for at least 10 minutes before placing them, still in the pan, in the refrigerator to chill until firm to the touch. Slice into 16 squares and enjoy.

This recipe was adapted from the original by

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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