Vegan Peanut Butter Bars are quick and easy to make, delivering a satisfying snack with protein and carbs. A gluten-free option has been tested and works well.
Recipe originally published January 17, 2019
Vegan Peanut Butter Bars
I wake up early—really early. Usually I’m hours away from breakfast but an hour from a run, tennis, or a morning workout, so I like to have something small and fueling to go with my coffee. These Vegan Peanut Butter Bars are exactly that: compact, satisfying, and easy to grab before activity.
Gluten Free Snack Bar
These bars are delicious, very simple to make, and quick. You might already have all the ingredients in your pantry. I’ve made them many times in a short span because we enjoy them so much.
The original recipe uses whole wheat flour, but a gluten-free all-purpose blend works well too. I tested the gluten-free version using a blended GF flour and certified gluten-free oats; the result was nearly indistinguishable from the original—both are tasty. They’re perfect for weekday breakfasts or an on-the-go snack.
More Peanut Butter Recipes
- Vegan Peanut Butter Twix Bars
- Peanut Butter Banana Fruit Roll
- Spicy Peanut Butter Burger
- Easy Peanut Butter Banana Muffins
- Apple Peanut Butter Dog Treats
- Chocolate Peanut Butter Truffle Pie
- Quick and Easy Chocolate Peanut Butter Fudge
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Vegan Peanut Butter Bars
These bars are so quick and easy to make, you’ll always have a tasty snack on hand. Tested gluten free option.
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- ½ cup coconut sugar
- 1 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- ¾ cup whole wheat flour (or gluten free all-purpose)
- ¼ cup chickpea flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup old fashioned oats (or gluten free)
- ½ cup dairy-free milk
- ½ cup peanuts
- ½ cup dates, pitted and chopped small
Instructions
- Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish.
- Beat the coconut sugar and peanut butter with a hand or stand mixer on medium speed for about 5 minutes, until creamy. Mix in the vanilla.
- Add the whole wheat (or gluten free) flour, chickpea flour, baking soda, and baking powder. Mix on medium speed. Add the oats and mix briefly; the mixture will be stiff. Add the dairy-free milk and mix until just combined.
- Fold in the peanuts and chopped dates, ensuring everything is evenly incorporated.
- Press the dough evenly into the prepared baking dish (you can use lightly floured hands). Bake for 15–20 minutes, or until the top is lightly golden.
- Allow the pan to cool on a wire rack, then cut into sixteen squares. Store in the refrigerator.
Notes
These bars are dairy-, egg-, soy-, oil-, and gluten-free when made with gluten-free flour and oats. I tested the recipe twice—once with whole wheat flour and once with a gluten-free all-purpose blend—and both versions were very good.
Nutrition Information (per serving)
Yield: 16 | Serving size: 1
Calories: 177 | Total Fat: 9g | Saturated Fat: 3g | Unsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 76mg | Carbohydrates: 18g | Fiber: 4g | Sugar: 6g | Protein: 7g
Nutrition calculations are estimates and for informational purposes only.
About Kristina
Kristina is spabettie. She discovered a love for cooking early and launched spabettie in 2010 to share vegan recipes. She turned culinary training into a site full of vibrant vegan dishes.
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