Peanut Butter Chocolate Chip Cookie Bars
Rating
4.9 out of 5 stars
(55)
Ingredients
25 servings
- ½ cup plus 2 tablespoons creamy peanut butter
- ¼ cup plus 1 tablespoon melted coconut oil
- ¼ cup plus 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- Heaping ½ teaspoon sea salt
- 2½ cups almond flour
- 2½ tablespoons maca powder
- 1 cup chocolate chips
- 1½ cups walnuts
- 2 tablespoons cacao powder
- ¼ teaspoon sea salt
- 10 soft medjool dates
- 2 tablespoons water
- Flaky sea salt for sprinkling on top, optional
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Preparation
Chef’s notes
*Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar of natural peanut butter. If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.
The maca and cacao powder add extra nutrients and delicious flavor to these peanut butter chocolate chip cookie bars, but if you can’t find them, that’s ok!
Skip the maca if unavailable.
Use cocoa powder if cacao powder is not available.
Make energy balls with the bottom layer if preferred.