Have you ever had those 3-ingredient peanut butter cookies? They were super popular online a while back.
I used that dough concept and made some Flourless Peanut Butter & Jelly Bars! I mean, you can’t go wrong with PB&J.
Did you know I didn’t like PB&J until I was an adult? Until about… 5 years ago. Weird, right?
Can you use a different kind of nut butter?
My goal for these was to have a PB&J bar that was flourless, naturally sweetened, and relatively paleo-friendly.
Usually peanuts & peanut butter aren’t paleo, so you can swap out the nut butter if you like!
What kind of jelly should I use in these bars?
Let’s talk about jelly & jam for a minute. Technically these are peanut butter and jam bars, but that doesn’t sound as good as peanut butter and jelly.
If you’ve ever hunted for naturally-sweetened jam, let me know if you find any because I have never seen any in the wild. (I also haven’t hunted that much, but still.)
If you want these to be refined sugar-free, you’re going to have to make some jam. That’s one of the tricky things about trying to prepare paleo-friendly things — you’ve got to make some components from scratch.
LUCKILY making jam is super easy and doesn’t require boiling canning jars.
I love using Julia’s Strawberry Chia Seed Jam. It only takes a few minutes to cook up and just a couple of hours to thicken.
What sweetener should I use in the dough?
I used coconut sugar in the dough which turns these a rich, golden brown, but I love the flavor.
Other suggestions: granulated monkfruit or erythritol, swerve, or maple sugar.
Don’t use a liquid sweetener because it would severely affect the consistency of the dough.
Also don’t use a concentrated sweetener like stevia. You need the bulk from the granulated sweetener to get the texture of the dough just right.
I hope you love these flourless peanut butter & jelly bars as much as I do!
Let me know what you think of this recipe! If you make it, tag me on social media so I can send you some love — #perrysplate or @perrysplate.
- 1 cup peanut butter
- 1 cup coconut sugar
- 1 egg
- 1 Tablespoon vanilla extract
- Pinch of salt
- 1 cup strawberry jam or jelly (see note)
- Preheat your oven to 325 degrees F. Grease a 8-inch square baking dish with non-stick spray.
- Add the peanut butter, sugar, egg, vanilla, and salt into a medium mixing bowl. Beat everything together with a hand-held mixer until thick and crumbly and thoroughly combined.
- Press 2/3 of the peanut butter dough evenly into the baking dish. Spread the jam over the dough layer and then sprinkle the remaining crumbly dough over the jam
- Bake on a center rack in the oven for about 35 minutes or until the edges of the dough are golden brown.
- Let the bars cool until you can handle the pan with bare hands before slicing and serving. We like them best after they've been chilled for a few hours.
- This recipe was intended to be naturally sweetened as well as grain-free to make them paleo-friendly. Finding naturally sweetened jam can be nearly impossible. I recommend using The Roasted Root Strawberry Chia Seed Jam in this recipe. (That's what I usually use!) It's only 15 minutes of prep and a few hours of chilling, so it's easily made quickly the night before you make these bars.
- If you'd rather use regular brown sugar or another granulated sweetener, feel free to do so.