PREP TIME: 10 mins
COOK TIME: 1 hour
TOTAL TIME: 1 hour 10 mins
These gooey, sweet, and perfectly chewy Almond Butter and Jelly Cookie Bars are a great treat to have around for a heathy snack or dessert. They’re paleo, vegan, gluten-free, easy to make and total comfort food!
For the cookie crust and crumble top
  • ¾ cup Justin’s® creamy almond butter
  • 3 tbsp Spring Tree® pure maple syrup
  • 3 tbsp Nutiva® coconut oil, melted and cooled
  • 1 tsp Flavorganics® vanilla extract
  • 1 cup Bob’s Red Mill® blanched almond flour
  • ¼ cup Bob’s Red Mill® coconut flour
  • ¼ tsp Bob’s Red Mill® baking soda
  • (1/8 tsp Bob’s Red Mill® salt and tbsp extra maple syrup if you’re using unsweetened/unsalted almond butter)

For the Jelly* –

  • 3 cups Cascadian Farms® organic frozen strawberries thawed
  • ½ cup Spring Tree® pure maple syrup
  • Topping – 2-3 extra tbsp Justin’s® almond butter


To Make the Jelly
  1. Place strawberries and maple syrup in a saucepan over medium heat and bring to a boil, stirring occasionally to avoid burning the maple syrup. Lower the heat to a simmer and cook 20-30 more minutes, stirring and scraping occasionally to prevent burning. Allow the jelly to cool and thicken in the refrigerator while you prepare the crust/topping.
To Make the Crust
  1. Preheat your oven to 350 degrees and line an 8×8″ metal baking pan with parchment paper.
  2. Whisk together the almond butter, 3 tbsp maple syrup, vanilla, and the coconut oil until smooth. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms
  3. Press ¾ of the dough into the prepared baking dish lined with parchment paper. Bake at 350 degrees for 7-8 minutes, then remove from oven.
To finish the bars:
  1. Spread 1 cup of the jelly* over the partially baked crust starting in the middle and working your way out. Crumble the remaining chilled dough over the top evenly.
  2. Drizzle 2-3 more Tbsp of almond butter over the top as desired, then bake in the preheated oven for 25 more minutes until center is bubbling and top is turning light brown.
  3. Allow to cool completely before cutting into squares – you can chill in the fridge to speed up the cooling time – the longer the bars are left to cool the easier they will be to cut into neat squares.
  4. Store leftovers covered in the refrigerator for up to one week. Enjoy!
*This makes about 1.5 cups of jelly but you’ll use 1 cup only for the recipe
Recipe and photo courtesy of:
This entry was published on May 8, 2017 at 5:47 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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