Vegan, gluten-free, dairy free snack bars that taste like caramel. Similar to Larabars, they’re made with healthy, unprocessed ingredients, and sweetened naturally. JUMP TO RECIPE
It might seem counterintuitive, but one of the best way to maintain good eating habits is to enjoy a healthy treat each day. Following this rule has really worked for me because like a lot of people, I have a bit of a sweet tooth, and if I don’t satisfy my craving, I just end up feeling deprived, which makes me much less likely to eat healthfully over the long term. So I allow myself a little something sweet after lunch or dinner, as long as it’s made with healthy, wholesome ingredients and minimally processed. One of my favorite healthy treats are these Peanut Butter Cookie Flax Bars. I have one almost every day. In fact, my whole family is addicted to these bars. They taste like candy, but unlike candy, they keep you feeling full for a long time because they have a decent amount of protein, and are high in healthy fats.
These bars are a copycat version of Peanut Butter Cookie Larabars. Both are made with dates, peanuts, and salt, but my Peanut Butter Cookie Flax Bars contain two additional ingredients not found Larabars – ground flaxseed and vanilla extract. They’re also smoother and chewier than Larabars but taste similar and have similar nutritional profiles. (Of course I like my bars better, but I’m biased!) This recipe produces 8 bars that are about the same size as Larabars.
You need a high-powered blender such as a Vitamix to make Peanut Butter Cookie Flax Bars. The dates and peanuts must be fully broken down and this requires a lot of power. It makes a racket too so cover your ears if you must! For the best, most consistent results, I recommend weighing the dates, peanuts, and flaxseed in grams using a scale like this one. If the exact, correct amount of these ingredients is used (i.e. weighed in grams) the fully processed mixture will be smooth and sticky but will still mostly pull away from the bottom and sides of the blender carafe which will make it easy to get the mixture out and easy to clean the carafe. If the mixture ends up too sticky, you’ll have a hard time getting it all out of the carafe and an even harder time cleaning it.
I never go on a trip without taking Peanut Butter Cookie Flax Bars with me. They travel well, have a long shelf life, and are great for times like when you’re stuck at the airport or bogged down in traffic. Make up a bunch and stick some in your car, purse, backpack, desk, or gym bag. Just be sure to double wrap them individually in plastic wrap so none of the oil (from the peanuts) seeps out. If you’d like to see more recipes for healthy treats check out: Healthy Salted Caramel Chocolate Hearts, Healthy Caramel Apples, Healthy Salted Caramel Mini Donuts, Almond Oat Cups, Dark Chocolate Sea Salt Flax Nut Bars, Dark Chocolate Avocado Banana Brownies, Banana Cashew Blender Cake, and Guilt Free Chocolate Pecan Turtles.
If you make Peanut Butter Cookie Flax Bars don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1¾ cups (220 grams/7.8 ounces) pitted dates
- ¾ cup (120 grams/4.3 ounces) dry roasted, unsalted peanuts
- ½ cup (60 grams/2.1 ounces) ground flaxseed
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Place all ingredients into a high-powered blender such as a Vitamix and, using the tamper tool, process until a smooth, sticky dough forms with no visible chunks of dates or peanuts.
- Place the mixture in between two pieces of plastic wrap and shape into a 5 x 5-inch square.
- Remove plastic wrap and cut into 8 bars.
Serving size: about 1.8 ounces, Calories: 208, Fat: 11g, Saturated fat: 1g, Unsaturated fat: 10g, Trans fat: 0g, Carbohydrates: 26g, Sugar: 18g, Sodium: 76mg, Fiber: 5g, Protein: 6g, Cholesterol: 0mg
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