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Gluten-Free Seed and Pumpkin Flour Snack Bars

Name: Gluten-Free Seed and Pumpkin Flour Snack Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American-inspired
Ingredients: 1 cup pumpkin seed flour; 1 cup sunflower seed flour; 1/2 cup gluten-free rolled oats; 1/4 cup ground flaxseed; 1/4 cup chia seeds; 1/4 cup unsweetened shredded coconut; 2 teaspoons gluten-free baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsweetened applesauce; 1/3 cup maple syrup; 1/4 cup coconut oil, melted; 1 teaspoon pure vanilla extract; 2 eggs (or flax eggs for vegan option); 1/3 cup dairy-free chocolate chips or dried fruit (optional)

By Freeflourish Editorial TeamPublished May 5, 2026 | Updated Jul 7, 2026

American-inspired 30 mins glutenfreefamilymealkidfriendlyeasysnackfreezablebudgetfriendly

Gluten-Free Seed and Pumpkin Flour Snack Bars with measured ingredients, 30-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 10 min

Cook 20 min

Total 30 min

Servings 12

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 12

1 cup pumpkin seed flour
1 cup sunflower seed flour
1/2 cup gluten-free rolled oats
1/4 cup ground flaxseed
1/4 cup chia seeds
1/4 cup unsweetened shredded coconut
2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 eggs (or flax eggs for vegan option)
1/3 cup dairy-free chocolate chips or dried fruit (optional)

FreeFlourish Gluten-Free High-Protein Seed and Pumpkin Flour Snack Bars ingredients

Instructions

Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together the pumpkin seed flour, sunflower seed flour, gluten-free rolled oats, ground flaxseed, chia seeds, shredded coconut, gluten-free baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the unsweetened applesauce, maple syrup, melted coconut oil, vanilla extract, and eggs (or flax eggs). Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Fold in dairy-free chocolate chips or dried fruit if using.
Transfer the mixture to the prepared pan and spread evenly with a spatula, pressing firmly to compact the bars.
Bake for 18 to 22 minutes, until edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and cool completely in the pan on a wire rack.
Using the parchment paper overhang, lift the bars from the pan and cut into 12 even bars.
Store bars in an airtight container at room temperature for up to 4 days or freeze up to 3 months. Thaw before serving.