5 from 211 votes
Vegan Desserts: Peanut Butter Cookie Bars
These peanut butter cookie bars combine creamy peanut butter, almond flour, and optional maca powder for a dense, chewy base topped with a smooth cacao and walnut layer sweetened with Medjool dates. The vegan chocolate chips add bursts of sweetness and texture. The bars are firmed up in the freezer for easy slicing, with an optional sprinkle of flaky sea salt enhancing the flavors.
Prep Time
40 mins
Total Time
40 mins
Servings:
16
to 25
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup peanut butter creamy, plus 2 tablespoons
- ¼ cup coconut oil melted, plus 1 tablespoon
- ¼ cup maple syrup plus 1 tablespoon
- 2 teaspoons vanilla extract
- Heaping ½ teaspoon salt sea salt
- 2½ cups almond flour
- 2½ tablespoons maca powder optional
- 1 cup chocolate chips vegan
Cacao Layer
- 1½ cups walnuts
- 2 tablespoons cocoa powder or cacao
- ¼ teaspoon salt sea salt
- 10 Medjool dates pitted, soft
- 2 tablespoons water
- sea salt optional, flaky, for sprinkling on top
Instructions
- Line an 8x8-inch baking pan with parchment paper.
- In a large bowl, stir together the peanut butter, coconut oil, maple syrup, vanilla, and salt until combined. Add the almond flour and maca, if using, and stir to combine (the mixture will be thick). Fold in the chocolate chips and press into the pan. Place in the freezer so that it firms up a bit while making the next layer.
- In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 2 tablespoons water if the blade gets stuck. Process until smooth, then spread onto the cookie layer. Sprinkle with sea salt if desired. Freeze for 30 minutes (this will help them firm up, making them easier to cut). Remove and slice into bars. Store remaining bars in the fridge.
Cup of Yum
Notes
- Freeze bars to firm up before slicing for clean edges.
- Thaw frozen bars at room temperature for about 15 minutes before eating.