Copycat Honey Mama's Peanut Butter Cookie Bars
This copycat version of Honey Mama's Peanut Butter Cookie Bars is SO easy, healthy, and delicious! They're a perfect no-bake healthy dessert to keep in the fridge, a peanut butter lover's dream. They're also naturally gluten-free and dairy-free, and a great sweet treat snack.
Servings: 10 servings
Equipment
Ingredients
- 1/4 cup of honey you could go a bit scant here
- 1/3 cup of coconut oil
- 2 tablespoons of peanut butter I like natural with a bit of crunch in it
- 1/2 teaspoon of vanilla extract
- 3 tablespoons of peanut powder
- Sprinkle of cinnamon
- 1/8 teaspoon of fine sea salt
- 1/4 teaspoon of coarse bigger crystal sea salt (scant; NOT fine salt, see notes)
- 3 tablespoons of coconut flour
- Flaky sea salt for sprinkling
Instructions
- Line a loaf tin or small rectangular pyrex container with parchment paper, leaving some hanging over the sides. You can also use silicone molds.
- In a small saucepan, stir together the coconut oil, honey, and peanut butter on medium heat.
- As soon as it's smooth, add the peanut powder, and the fine sea salt. Whisk until smooth. One tip, you can take it off the burner as needed, whisk, smooth, add stuff, put it back on the burner...I sometimes am not quite prepared and all you have to do is pull it off the burner for a sec.
- Cook on medium, continuing to whisk, until it is CLOSE to starting to boil (over 80 C, headed toward 100 C). This will only take a minute or two.
- Remove from heat and quickly add the vanilla, coconut flour, and coarse sea salt. Stir together until incorporated, then pour into your prepared tin or mold immediately.
- Sprinkle with a little bit of flaky sea salt and refrigerate for at least an hour to let it set, ideally 2-3 hours (you can also freeze for 30 minutes).
- Chop into slices and enjoy! It will keep in the fridge for at least a week or two, probably longer (honestly...it's never lasted that long in my house!).
Notes
- You can use whatever peanut butter you want, but I've found I prefer a more grainy natural one with some crunch to it (salted, preferably).
- I do believe that coconut flour is the only one that will really work here, you can't just sub any GF flour. It contributes significantly to the texture of the bar. But if that's a dealbreaker, you could try maybe cassava or almond flour for a somewhat similar texture and let me know how it goes?
- For the salt, you're wanting the kind that is a bit bigger crystals, like you'd use to refill your salt grinder. My first several batches were over-salted, and you definitely don't want that.