Gluten Free Lunch Lady SunButter Bars



  • 1/2 cup brown sugar (packed)
  • 1/2 cup palm shortening
  • 1 egg (or egg-substitute)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup SunButter (of choice)
  • 1/2 teaspoon baking soda
  • 1 cup gluten free flour blend
  • 1/4 teaspoon xanthan gum (omit if your blend already has it)
  • 1 cup gluten-free rolled oats (4 oounces)
  • 3/4 cup powdered sugar
  • 1/2 cup SunButter (of choice)
  • 2 tablespoons dairy-free milk
  • 6 tablespoons full-fat canned coconut milk
  • 1 cup dairy-free chocolate chips


  1. Preheat the oven to 350˚F. Line a 9×13 baking pan with parchment paper (or lightly grease it).
  2. With an electric mixer, cream together the palm shortening and sugars. Add the egg (or egg substitute) and vanilla, and mix until smooth. Add the SunButter and mix until combined.
  3. Stir in the baking soda, salt, gluten-free flour blend, gluten-free oats, and xanthan gum.
  4. Spread evenly in the pan, and bake for 12-15 minutes.
  5. While the cookies bake, mix together the SunButter frosting ingredients. Start with one tablespoon of dairy-free milk and add more a little at a time until you have a smooth, spreadable frosting. Frost the SunButter bars while still warm.
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