Gluten-Free Peanut or other Nut Butter Bar Cookie Recipe
1/2 cup softened butter or margarine (1 stick)
1/2 cup natural peanut, almond, or sunflower seed butter
1 1/2 cup White sugar
1/2 tsp. vanilla extract
1 1/2 cup gluten free blend (I used Bette Hagman’s gourmet blend*)

2 eggs
2 tbsp. natural nut butter (peanut almond or sunflower seed)
1/2 cup white sugar
1/2 cup brown sugar
*Bette Hagman’s Gourmet Blend, mixed in bulk:
3 cups white rice flour
1 cup potato starch
1/2 cup tapioca starch flour

Preheat oven to 375.

Mix butter, nut butter, sugar and vanilla in your mixer and then slowly add your gluten free blend. It will be somewhat crumbly, but moist.

Line a 9 *13 pan with parchment paper or grease it carefully. Take out one cup of the flour mixture and reserve it. Press the rest into the bottom of the pan as a bottom crust.

Combine filling ingredients in your mixer and mix it up. Pour over the crust in your pan. Then crumble that reserved cup of flour mixture on top of the filling.

Bake for 20 minutes or until the bar is golden on top. Cool, cut, and enjoy!

Even glutenoids won’t miss the gluten!