Peanut butter and chocolate go together like two perfectly fitting puzzle pieces. The salty nutty peanut butter perfectly offsets the rich velvety sweetness of dark chocolate. It's a match made in a sweet tooth's heaven.
These cookie bars are not only vegan, but they are gluten free as well. And they couldn't be easier to make. I love the texture of these cookie bars... not at all dry or hard, even around the edges. They have more the texture of an almost-fudgy brownie. That perfect in-between cookie and brownie that a bar should be.
Here's the recipe.
Peanut Butter Chocolate Chip Cookie Bars
Ingredients
1 tablespoon ground flaxseed
3 tablespoons water
1/4 cup coconut oil, melted
1/2 cup creamy peanut butter (I used a salted version)
3/4 cup coconut sugar
1 teaspoon bourbon vanilla extract
1 cup almond flour
1 teaspoon baking powder
1 cup vegan dark chocolate chips
Method
Preheat the oven to 350 degrees. Line an 8x8 glass baking pan with parchment paper. I left a 1-2 inch overhang on each side for easy removal.
In a small bowl, combine the flaxseed and water. Set aside and let thicken for about 15 minutes.
In a medium bowl, mix together the flax egg, coconut oil, peanut butter, coconut sugar, and vanilla extract. Stir until well-combined.
Then, add the almond flour and baking powder. Stir until there are no lumps and the dough is an even, smooth texture. Fold in the chocolate chips.
Transfer the dough to the prepared dish. For even baking, spread the dough just shy of the corners as it will spread on its own. This ensures the essential evenly baked edges that are equal parts gooey and crispy. Bake for 20-25 minutes, or until the cookie bars are cooked through. Remove from the oven and place the dish on a cooling rack. Cool completely.
Once cooled, use the parchment paper as handles and lift the bars out of the pan. Place on a cutting board and slice into 16 bars.
Store in an air-tight container at room temperature for up to 5 days. Enjoy!
These cookie bars are not only vegan, but they are gluten free as well. And they couldn't be easier to make. I love the texture of these cookie bars... not at all dry or hard, even around the edges. They have more the texture of an almost-fudgy brownie. That perfect in-between cookie and brownie that a bar should be.
Here's the recipe.
Peanut Butter Chocolate Chip Cookie Bars
Ingredients
1 tablespoon ground flaxseed
3 tablespoons water
1/4 cup coconut oil, melted
1/2 cup creamy peanut butter (I used a salted version)
3/4 cup coconut sugar
1 teaspoon bourbon vanilla extract
1 cup almond flour
1 teaspoon baking powder
1 cup vegan dark chocolate chips
Method
Preheat the oven to 350 degrees. Line an 8x8 glass baking pan with parchment paper. I left a 1-2 inch overhang on each side for easy removal.
In a small bowl, combine the flaxseed and water. Set aside and let thicken for about 15 minutes.
In a medium bowl, mix together the flax egg, coconut oil, peanut butter, coconut sugar, and vanilla extract. Stir until well-combined.
Then, add the almond flour and baking powder. Stir until there are no lumps and the dough is an even, smooth texture. Fold in the chocolate chips.
Transfer the dough to the prepared dish. For even baking, spread the dough just shy of the corners as it will spread on its own. This ensures the essential evenly baked edges that are equal parts gooey and crispy. Bake for 20-25 minutes, or until the cookie bars are cooked through. Remove from the oven and place the dish on a cooling rack. Cool completely.
Once cooled, use the parchment paper as handles and lift the bars out of the pan. Place on a cutting board and slice into 16 bars.
Store in an air-tight container at room temperature for up to 5 days. Enjoy!
