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stacked gluten free raspberry bars on marble counter
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5 from 6 votes

Gluten Free Raspberry Bars with Almond Flour

These Gluten Free Raspberry Bars with Almond Flour only require 6 simple ingredients and are great as a summer breakfast or dessert!
Prep Time20 minutes
Cook Time55 minutes
Course: cookie bars
Cuisine: American
Diet: Gluten Free
Servings: 16 bars
Calories: 223kcal
Author: Dalya Rubin


  • 1 large mixing bowl
  • 1 8x8 baking pan
  • 1 rubber spatula or fork
  • parchment paper optional but recommended
  • oven


  • 2 cups almond flour spooned and leveled
  • 1 cup gluten-free rolled oats
  • cup refined coconut oil softened or melted
  • cup + 2 tablespoons maple syrup
  • ¼ teaspoon sea salt
  • 1, 13 ounce jar raspberry preserves or jam I recommend Bonne Maman brand


  • Preheat the oven to 350°F and line an 8”x 8” square baking pan with parchment paper.
  • To prepare the crumble mixture in a large bowl, mix together almond flour, rolled oats, coconut oil, maple syrup and salt. I like to use a rubber spatula or fork - don’t recommend an electric mixer.
  • Set aside 1 cup of the crumble mixture and press the remaining crumble into the prepared pan. Be sure to press the crumble tightly into an even layer. 
  • Bake the crust for 10 minutes, just until lightly golden. 
  • After par-baking the crust, remove from the oven. 
  • Mix raspberry jam in its jar to make sure it’s spreadable, then pour all the jam onto the baked crust & spread into an even layer. 
  • Sprinkle the top of the jam with the remaining 1-cup of crumble that was set aside earlier. 
  • Bake 30-45 minutes or until the crumble topping is a golden brown color. 
  • Allow to cool completely, then cover & refrigerate for at least 1 hour or best overnight. 
  • Pull the sides of the parchment paper upwords to remove the entire bar from the pan. Then, place onto a cutting board & slice into 16 squares. Enjoy.


  • You can swap the raspberry preserves for any other flavored preserves or jam that you love, such as strawberry, mixed berry or any other.
  • Make this recipe ahead of time, cover and store on the counter for 2-3 days. Alternatively, it can also be kept in the fridge for 5 days. 
  • Freeze the bars! These raspberry bars can be covered well with foil or plastic wrap and placed into a freezer-safe ziplock for up to 3 months. Let thaw in the fridge overnight. 
  • You can easily double this recipe and bake it in a 9"x13" baking pan, and add an additional 5-10 minutes to the bake time.
  • These bars can also be prepared in lined muffin tins. Reduce the bake time by 15-20 minutes since they make cook faster.


Serving: 1bar | Calories: 223kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 53mg | Fiber: 2g | Sugar: 17g | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg