These gooey, sweet, and perfectly chewy Almond Butter and Jelly Cookie Bars are a great treat to have around for a heathy snack or dessert. They’re paleo, vegan, gluten-free, easy to make and total comfort food!
I’m sure I’ve told you about my ridiculous PB&J streak? Maybe you haven’t heard. No, it’s not about me streaking with PB&J, it’s about the lunch I ate for 5 years straight somewhere between the ages of 19-24. Maybe longer, it’s so hard to remember back that long!
But anyway, I know I’ve told this story before, but Adam makes fun of me whenever he gets a chance about that lunch. You see, we worked together, LONG LONG ago, and, I brought an identical sandwich to work every day.
The sandwich was – peanut butter (creamy, lots of it) jelly (always strawberry), and sliced bananas. On some sort of multigrain bread, because I was really into “healthy” whole grain bread back in those days. Can you blame me? Saving money and eating the most delicious lunch every invented, I don’t see how any of that is funny in the least.
As it turns out – and coming from a formerly addicted PB&J’er, I mean this – you can recreate the flavor and texture of your old favorite sandwich and make it Paleo. Actually, you can make it BETTER.
Trust me, it’s true – because here we are turning them into cookie bars, which are better than a sandwich. That old whole grain bread just doesn’t do it for me the way it used to.
I had two “challenges” for this recipe. First, I wanted to make them vegan – because why not.
I become too reliant on eggs if I don’t make something vegan once in awhile. Second, I NEEDED all 3 of my kids to like these.
Because then, I’d know for sure that they legitimately taste like actual non-paleo PB&J. I only had to try twice to get my sweet success!
These are similar to traditional cookie bars in that the crust and crumb top are from the same mixture, with the filling in the middle.
The jelly is made with just 2 ingredients (strawberries and maple syrup) and seriously – who knew you could make jelly taste like this one with two ingredients?!
My kids thought it tasted like candy – not joking. See for yourself! The jelly alone might become a staple for you!
As for the almond butter – it’s no ordinary almond butter! The one I used for my cookie bars is from Naturally More – and it’s MORE than just almond butter (hehe). Their almond butter is all natural and infused with probiotics and flax. Probiotics! How cool is that?!
They use the freshest, highest quality California almonds and roast them to perfection, then tops them off with a dash of sea salt, a hint of coconut sugar (my FAVE!), and a sprinkling of heart-healthy flaxseed for some added crunch.
The flavor is just BEYOND what you’d typically expect from store bought almond butter. The probiotic are the “icing” on the almond butter cake. So to speak 🙂
These yummy almond butter and jelly cookie bars are sponsored by Naturally More – you can find more info and products on their website 🙂
Almond Butter & Jelly Cookie Bars {Paleo & Vegan}
Almond Butter & Jelly Cookie Bars {Paleo & Vegan}
Ingredients
For the cookie crust and crumble top
- 3/4 cup almond butter** Naturally More or other creamy drippy almond butter
- 3 tbsp pure maple syrup
- 3 tbsp coconut oil melted and cooled
- 1 tsp vanilla extract
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/8 tsp salt and tbsp extra tbsp maple if you're using unsweetened/unsalted almond butter**
- For the Jelly* -
- 3 cup strawberries frozen or fresh
- 1/2 cup pure maple syrup
- Topping - 2-3 extra tbsp almond butter
Instructions
To Make the Jelly
-
Place strawberries and maple syrup in a saucepan over medium heat and bring to a boil, stirring occasionally to avoid the syrup from burning. Lower the heat to a simmer and cook 20-30 more minutes, stirring and scraping occasionally to prevent burning. Allow the jelly to cool and thicken in the refrigerator while you prepare the crust/topping.
To Make the Crust
-
Preheat your oven to 350 degrees and line an 8x8" metal baking pan with parchment paper.
-
Whisk together the almond butter, 3 tbsp maple syrup, vanilla, coconut oil until smooth. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms
-
Press 3/4 of the dough into the prepared baking dish lined with parchment paper. Bake at 350 degrees for 7-8 minutes, then remove from oven.
To finish the bars:
-
Spread 1 cup of the jelly* over the partially baked crust starting in the middle and working your way out. crumble the remaining chilled dough over the top evenly.
-
Drizzle 2-3 more Tbsp of almond butter over the top as desired, then bake in the preheated oven for 25 more minutes until center is bubbling and top is turning light brown.
-
Allow to cool completely before cutting into squares - you can hill in the fridge to speed up the cooling time - the longer the bars are left to cool the easier they will be to cut into neat squares.
-
Store leftovers covered in the refrigerator for up to one week. Enjoy!
Recipe Notes
*This makes about 1.5 cups of jelly but you'll use 1 cup only for the recipe
**Naturally More almond butter is lightly sweetened with coconut sugar and lightly salted
Nutrition
Want more Paleo bar recipes? Try one of these!
Triple Chocolate Sweet Potato Brownies
Blueberry Muffin Breakfast Bars
Tell Me!
Did you have a PB&J streak like I did?
What’s your current nut butter crush?
My go to snack is just a banana, topped with almond butter and jelly…In a bowl. I’m addicted to almond butter and have to stop myself from eating it out of the jar with a spoon. I’ve never had naturally more’s AB but years ago was addicted to their peanut butter and that was amazing so one can only imagine! Making these this weekend as my go to mid mountain bike ride snack. Can’t wait ☺️
Haha minus the bread, I should do that more often!
Here in Montana, we don’t have Trader Joe’s and it’s selection of nut butters so almond butter is my go to! And I love it!
Almond butter is just so tasty 🙂
Definitely making these! And I would LOVE to try the Naturally More almond butter! 🙂
You’ll love it 🙂
I totally relate to your years of PB&J’s! I don’t even want to say how many years my stint lasted but it was awhile. Can’t wait to try these!
Hey, it’s good stuff! You love these though 🙂
I need to make these asap! That jelly looks and sounds SO AMAZING!
Hope you like them!
Oh I have been searching for a way to make a healthy ‘jelly’ can’t wait to try these!
You will definitely love this jelly!
I used to bring a peanut butter on whole grain sandwich for lunch every day in high school, so definitely agree with you THE BEST LUNCH!! I however was not a jelly fan until a couple years ago, but now I love making my own with leftover fruit, no food waste here! Love having some PB or almond butter & jelly on a protein waffle or Trader Joe’s cinnamon raisin gluten free bread. Can’t wait to make these!!
I love almond butter and I am currently doing my second Whole30. The probiotics definitely “take the cake”. These look delicious. I am always on the lookout for yummy desserts that are gluten free. I can’t wait to try them!
After your Whole30 for sure!
Yes! 🙂
These look delicious!
Thanks! They definitely are 🙂
Hi MICHELE! I’m new to your blog & Instagram page but absolutely love what I see so far. This recipient will be perfect for my husbands birthday celebration. He follows a gluten free diet and is allergic to peanuts, so I know he’ll love the Naturally More Almond Butter.
Thanks so much!!
Oh I really hope you like it!