Lately I've been craving the peanut butter & chocolate combination. Or, let's be honest, when do we not crave this winning combo? 

This recipe started with a desire to make a healthier cookie, only to find I was out of eggs. So, a vegan cookie bar was born. I find that pressing the entire mixture into a pan for bars instead of individual cookies is a bit more forgiving... and not to mention easier! 

Well, let's just say a desire to make cookies turned into testing this bar and after 2 jars of peanut butter deep, I think I got it. These are also gluten-free and refined sugar-free. I recommend drippy natural peanut butter, to help moisten the dough. And I haven't tried this with other nut butters, but I imagine cashew butter or almond butter would also work great! 

Once cooled, I cut into bars and store them in a container on our counter. My husband and I have been enjoying them throughout the day lately! No guilt. And oh so good.  

Peanut Butter Chocolate Chunk Cookie Bars {vegan, gluten-free} 

• 1/3 cup coconut flour

• 1/3 cup coconut sugar

• 2 Tbsp ground flaxseed

• 6 Tbsp. warm water

• 3/4 cup all-natural peanut butter (the drippier the better)

• 1 tsp. pure vanilla extract

• 1/8 tsp. salt

• 1/2 tsp. baking soda

• 1/2 cup dark chocolate chunks or chips (make sure vegan chocolate chips, if desired)

Directions: 

1. Preheat oven to 350 degrees.

2. Make the "flaxseed egg" - In a small bowl, mix the ground flaxseed with 6 tablespoons of warm water and set aside several minutes to thicken (it will be soupy and thicker).

3. In a large bowl, whisk together the coconut flour and coconut sugar. Add in the peanut butter and stir and work the nut butter into the dough with a wooden spoon (it will be thick and it's okay if it's not totally incorporated yet). Add the vanilla extract, salt and baking soda. Add in the flaxseed mixture and work into the batter to combine and all of the ingredients are incorporated. [NOTE: the dough will seem on the drier/thicker side but that’s okay, it’ll be fine. But if it seems way too dry then add another 1-2 tablespoons warm water to the dough and stir]

4. Stir in the chocolate chunks and press the mixture into a 9x5 or 10x5 inch bread pan lined with parchment paper. I like to sprinkle with flaked sea sea before baking.

5. Bake in the oven for about 15 minutes. I would start checking around 13 minutes to see if it is done. Take out once the edges become slightly golden brown and the middle appears baked. Let cool completely before cutting into bars of desired size. Store at room temperature for up to a week.