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
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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
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Preheat your oven to 350 degrees and line an 8x8" metal baking pan with parchment paper.
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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
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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:
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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.
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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.
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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.
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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?
Thank you for always offering paleo recipes that allow me to still eat favourite foods while healing my body. I thought when I first got diagnosed with autoimmune symptoms, I would forever feel deprived on the diet I needed to be on. You have certainly helped me realize I can still love what I eat and feel good about it nourishing my body rather than distressing my health. These may just be my new favourite treats! Thank you!
Yum! Can’t wait to try these.
Would it be possible to make less of the jam in the beginning by using 2 cups strawberries and about 1/3 cup of maple syrup?
The jam is delicious and the “extra” can be paired with greek yogurt. 🙂
These are delicious! Made some last week and making them again right now. 🙂
Not too sweet and a great bar to snack on anytime of the day. Thank you!
BTW, I love that it doesn’t use egg.
I’ve made these before and L O V E them! I’m looking to make them again today and am about 1/4 cup short of almond flour 🙁 Can I substitute something else for that 1/4 cup? I have oat flour, spelt flour, and plenty of coconut flour. Thank you!
Oh and I have almond meal….
These were perfect for a summer breakfast! I was out of almond butter and coconut oil, so I subbed natural crunchy peanut butter and lard. They were amazing! We had homemade peach jam that I used as the filling. These are going to be a regular in my house, for sure!
Just hearing about it makes me crave it — it’s delicious, healthy, and evokes the taste of childhood PB&J in a new and creative way!
I love these Almond Butter &Jelly Cookie Bars! They’re a delightful blend of gooey sweetness and chewy texture, making them the perfect treat for any time of day.
I love these Almond Butter &Jelly Cookie Bars!