Peanut Butter & Jelly Cookie Bars – Vegan & Gluten Free

by Sharon on August 27, 2014

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

Alrighty, people! We have a winner here. And by winner, I mean we have none of these Peanut Butter & Jelly Cookie Bars left in the house. Aaand I made them yesterday. That’s right.

Two revelations there.  

One: These are very, very good.

Two: A couple of gluttonous piggies live in this house. 😉

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

Luckily for us, these are made with real food ingredients and, besides feeling a little sheepish, I don’t feel guilty.

The base of these cookie bars was inspired by the wildly popular Chocolate Chip Chickpea Cookie Bar. That’s right, chickpeas, and if you haven’t tried baking with these little miracles, you are indeed missing out on a full life. 😉 It looks like hummus but bakes up like a dream. A naturally protein packed, gluten free dream that will leave pools of drool on your pillow. Or just drool running down your face if you happen to be daydreaming.

The other inspiration was the most recent chia seed jam recipe, here at the Honour System. A strawberry incarnation that we’ve been spooning up at lightening speeds.

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

I wanted to pay homage to those heading ‘Back to School’ and thought a PB & J themed treat would be apropos. Even though, due to nut restrictions in schools you probably can’t pack these with your kids but not to worry. They won’t last long enough to make it into those lunch boxes anyway.

Prep work for these beauties is super easy. Everything except your jam is tossed into the food processor until it’s smooth.

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

Pour your batter, stealing tastes along the way of course, into a parchment lined pan.

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

To get a nice marbled effect with your jam, spoon dollops of it on top and then drag the end of your spoon through the dollops. So pretty.

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

After baking and filling the kitchen with the most incredible aroma, out comes this masterpiece. Move aside Mona Lisa!

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

These bars were crispy, chewy awesomeness. Those edges? I’m dying.

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

It’s no wonder we destroyed this batch. You will too. Trust.

Peanut Butter & Jelly Cookie Bars - Vegan & Gluten Free-

Serves 32 squares

Peanut Butter & Jelly Cookie Bars – Vegan & Gluten Free
Save RecipeSave Recipe


  • 1 can (398ml.) chickpeas, rinsed & drained
  • ½ cup peanut butter, I used a natural chunky variety
  • ¾ cup maple syrup
  • 2 tsp vanilla
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch sea salt
  • ½ cup strawberry chia seed jam


  1. Preheat oven to 350 and line a 9x13 pan with parchment paper
  2. In a food processor (or high speed blender), add all ingredients, except strawberry jam, and process until batter is smooth. A similar consistency to hummus
  3. Scoop the batter into the lined pan and smooth it out evenly
  4. Dollop the jam along the top and using the end of your spoon drag lines through the dollops of jam to create a marbled effect
  5. Bake for 60 minutes or until toothpick comes out clean. This will vary with ovens so, be patient! Wait until the edges are beginning to brown and the middle is set
  6. Cool for 10 minutes in the pan then transfer to a rack for another 30 minutes for them to set
  7. Cut into squares and store in a sealed container

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{ 10 comments… read them below or add one }

Karen @ Lushious Eats August 27, 2014 at 9:40 am
Ok, as I'm beginning to read this, I'm thinking.....I HAVE TO WORK WITH YOU! Again more treats for your co-workers!??!?!! lolz! BUT they didn't even make it that far, lolz! I totally see why, Sharon AH-Mazing! Damn I need your creativity in the kitchen. I'll be sharing this recipe with the hubbs, which I'm sure he will WANT to try too! :)
Sharon August 27, 2014 at 10:02 am
Ha! That's funny. I totally intended on taking these to work, but that obviously didn't happen. ;) There's a batch of muffins going in the oven this afternoon though. Maybe the crew at the office will get a bite or two of those. Maybe. ;)
Hayley May 26, 2015 at 4:14 pm
These look so lovely! and that jam....!! Is the baking soda and baking powder essential or are there substitutes I could use instead? Thanks! xx
Sharon May 26, 2015 at 6:05 pm
Hey Hayley! These cookies are so surprisingly good. Try then for sure. :) I haven't baked them without the baking soda/powder so I couldn't give a great answer. I would imagine using just one or the other should be fine though. Thanks so much!
ski August 1, 2015 at 7:39 pm
How much cooked chickpeas would be required?
Sharon August 2, 2015 at 12:06 pm
I used a 398 ml. can. Probably around 1 1/2 cups?
Blanca October 19, 2015 at 5:26 pm
I'm about to put these in the oven but just noticed that you don't mention whether the 350 degrees is F or C. I'm guessing C because you're in Canada. Please clarify! 350F for an hr seems like way too long....
Blanca October 19, 2015 at 5:27 pm
Nevermind, just realized that's a stupid question! 350F it is
Jenny February 28, 2018 at 2:25 am
Hi, I tried making this today, but the blended mixture was really thick, I couldn't pour it at all. How should I thin it out?
Sharon February 28, 2018 at 10:23 am
Hey Jenny! I've never had an issue with it being super thick. I do use a drippy, natural style peanut butter. Perhaps that is the problem?

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