Almond Butter & Jelly Cookie Bars {Paleo & Vegan}

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!

I’m sure I’ve told you about my ridiculous PB&J streak?  Maybe you haven’t heard.  No, it’s not about me streaking with PB&J, it’s about the lunch I ate for 5 years straight somewhere between the ages of 19-24.  Maybe longer, it’s so hard to remember back that long!

But anyway, I know I’ve told this story before, but Adam makes fun of me whenever he gets a chance about that lunch.  You see, we worked together, LONG LONG ago, and, I brought an identical sandwich to work every day.

The sandwich was – peanut butter (creamy, lots of it) jelly (always strawberry), and sliced bananas. On some sort of multigrain bread, because I was really into “healthy” whole grain bread back in those days.   Can you blame me?  Saving money and eating the most delicious lunch every invented, I don’t see how any of that is funny in the least.

Ingredients
for the cookie crust and crumble top

• 3/4 cup almond butter** Naturally More or other creamy drippy almond butter
• 3 tbsp pure maple syrup
• 3 tbsp coconut oil melted and cooled
• 1 tsp vanilla extract
• 1 cup blanched almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking soda
• 1/8 tsp salt and tbsp extra tbsp maple if you're using unsweetened/unsalted almond butter**

For the Jelly* -

• 3 cup strawberries frozen or fresh
• 1/2 cup pure maple syrup
• Topping - 2-3 extra tbsp almond butter

Instructions
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 the syrup from burning. 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 8x8" metal baking pan with parchment paper.
2. Whisk together the almond butter, 3 tbsp maple syrup, vanilla, coconut oil until smooth. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms
3. Press 3/4 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.

Read more please visit : www.paleorunningmomma.com

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