Description:
Indulge in these no-bake peanut buttery cookie bars. With their rich flavor and chocolate chips, they are a perfect treat for all cookie dough lovers. And the best part? They’re super easy to make and entirely vegan!
Servings: 12
Ingredients:
- 1/2 cup (125 g) peanut butter
- 5 tablespoons (75 ml) pure maple syrup
- 1 3/4 cups (168 g) almond flour
- 1/4 teaspoon sea salt
- 1/4 cup (45 g) dairy-free mini chocolate chips, divided
Directions:
- Prepare the Tin: Line a 9 x 5-inch (23 x 13-cm) baking tin with parchment paper or plastic wrap. Ensure the paper or wrap extends over the edges for easy removal later. Set aside.
- Mix Wet Ingredients: In a medium-sized mixing bowl, combine the peanut butter and maple syrup until smooth.
- Add Dry Ingredients: Gradually stir in the almond flour and sea salt. Mix until the dough comes together. Fold in half of the dairy-free mini chocolate chips, ensuring they are distributed evenly throughout the dough.
- Shape the Dough: Transfer the cookie dough mixture to the prepared baking tin. Press the dough down evenly, ensuring it fills the corners and sides of the tin.
- Add the Remaining Chocolate Chips: Sprinkle the remaining chocolate chips over the top of the dough, pressing them slightly into the surface.
- Cut into Bars: Use a sharp knife to slice the dough into 12 equal-sized bars or squares.
- Store: Keep the cookie dough bars stored in the refrigerator or at room temperature. They will remain fresh for up to 5 days.
Note: These bars are perfect for a quick snack or dessert. Being no-bake, they are super convenient and offer a delightful treat without much hassle. Enjoy your homemade vegan treat!
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