Gluten-Free Recipes

Peanut Butter Love

48 Comments 30 January 2007

pbbar

You know that amazingly easy flourless peanut butter cookie recipe that’s been floating around the internet since last summer?* Well, I’ve adapted it to make it easier and better! I substitute honey for sugar and they come out beautiful every time. Also, I spread them into a rectangular bar pan to make cookie bars, which eliminates the time it takes to make individual cookies (which helps with my delayed gratification issue).  I even eat these for breakfast without feeling too naughty.

Kelly’s Adapted Peanut Butter Bars Recipe

1 16oz. jar natural peanut butter (the kind with peanuts listed as the only ingredient)
2 eggs
2 tsp. baking soda
1 cup honey

Preheat oven to 350 degrees. Combine all of the ingredients in a large bowl and mix with an electric hand mixer until blended. I bake mine on an ungreased Pampered Chef  stone bar pan for around 15-20 minutes. They should be a beautiful golden brown color when done. I like them plain, but to dress them up for a special gathering, I spread chocolate and peanut butter chips on the top before baking.  One time I swirled jam onto the top before baking, but plain is still my favorite.

Whip these babies up in no time and enjoy!

*I tried to find the owner of the original recipe to give proper credit. The SillyYaks Yahoo Group archives reference Family Circle 8/5/03, p. 148 which referenced Louie’s Simple and Easy Cooking, by Louisiana Special Education
Center, Alexandra, LA.

Want more? Sign up for updates... It's FREE!

Your Comments

48 Comments so far

  1. 1
     
    Scotty says:

    Hmmm….This looks delicious. I’ve had a similar peanut butter cookie recipe(also low carb for those low carbers)using splenda as the sweetener instead of honey.Comes a little drier so I think honey would be much better for those not lowcarbing it. Not sure the correct place to post this but Was wondering if anyone has eaten at Tony Luke’s the famous Philly cheese steak restaurant that has recently invaded NYC around 42nd and 9th avenue. ON the SURFACE it looks very gluten free, meat cheese vegetables(minus ths buns of course) and it doesn’t look like anything else is fried there but french fries so those MAY be also gluten free…any chance of the Celiac Chicks testing out this Authentic Philly establishment anytime soon??!! I think this may be a greatly gluten free and tasty place to try!!

  2. 2
     
    Kelly says:

    Sounds like Scotty has a cravin’ for Philly Cheesesteak! :) I’ll see what I can do, but feel free to do some detective work and get back to us.

    •  
      Megz says:

      Kelly, I made these but the middle is still very gooey. We love them and are snacking on them as i type…but did I do something wrong? maybe I made them too thick? I did them in a 9 by 9 pan, cause its all i have. Its about 2 1/2 inches deep. the edges where nice and puffy, but the middle is not. let me know! thanks

  3. 3
     
    chervatruffle says:

    Just out of curiosity – do you use liquid honey or creamed honey?

  4. 4
     
    Kelly says:

    Cheryl-

    I use liquid honey. Let me know what you think of these. I can’t seem to get enough of them. mmm

  5. 5
     
    GF momma says:

    I used to make a very similar cookie with brown sugar and soy flour instead of the eggs. I added a bit of water to make the consistency correct. They were wonderful! These sound just as nice, I’ll try them over the weekend
    Thanks
    GF momma

  6. 6
     

    those PB cookies are so rich i dont know if i could take a whole pan! but i might have to try–thanks Chicks!

  7. 7
     
    Jennifer says:

    You mention spreading chocolate and peanutbutter chips on top… Yum! What brands are GF?

  8. 8
     
    Oliveoyl says:

    I have used maple syrup also instead of honey. Maple sugar works too but costs a lot. Save that for baked goods.:-) I have added cocoa powder to get the right consistency when using liquid sweetener.
    Oliveoyl

  9. 9
     
    Lizzy says:

    We have had this easy peanut butter cookie recipe in my family for over 25 years. It seems like giving credit to the “proper” source would be a very difficult task.

  10. 10
     
    Gluten Free Desserts - Mike says:

    Well, that certainly is a simple recipe.
    The picture makes the recipe look rather tasty too! Hard to go wrong with peanut butter and chocolate.

  11. 11
     
    Kelly says:

    GF Momma- What an interesting combo!

    Jennifer- I know the Gluten Free Mall sells gf chocolate chips…although I believe most are gluten free. I’ve read that Reeses Pieces are gf so you could use those, and any other peanut chips you find you should check with the manufacturer.

    Oliveoyl- I bet the maple syrup version is delicious! I’ll have to try that.

    Lizzy- Thanks for some input on the origin of the recipe. I just didn’t want to take the credit myself for these. Whoever created them deserves a big thank you!

  12. 12
     
    Debbie says:

    I made the “peanut butter love” and it was a big hit. Thanks for the recipe.
    Debbie

  13. 13
     
    Debbie says:

    I made the “peanut butter love” and it was a big hit. Thanks for the recipe.
    Debbie

  14. 14
     
    Debbie says:

    What kind of chocolate are you spreading on the top o the Peanut Butter Bars??

  15. 15
     
    Kelly says:

    Debbie-
    Most chocolate chips are gluten free. You can always check with the manufacturer. There are some Enjoy Life Foods chocolate chips that are labelled gluten free and sold through the Gluten Free Mall.

  16. 16
     
    Karina says:

    Hi Kelly! I just [finally] caught up with this post, and your fabulous looking Peanut Butter Love recipe. Ooh Baby! It’s on my To Bake list. I love the combo of peanut butter and honey. Not to mention, chocolate. Beautiful! Thank you for sharing. ;-)

  17. 17
     
    B says:

    This looks really yummy. You know, thanks to the Babycakes goddess woman, I recently bought some agave syrup. I bet you could use that instead of honey in this recipe with great results! Oh, oh, also- there is the best book in the universe called “Peanut Butter Planet” that you should check out. Every recipe is international and sooo yummy and based around peanut butter. :)

    PS By the way, your message board has been overrun by evil spam demons- wasn’t sure if you guys knew or…. anyway, it’s a shame. Such a good idea…

  18. 18
     
    yumsugar says:

    I made these this weekend with spun honey instead of . They came out pretty great (people seem to like them), but I was wondering what the consistency should be like. These seemed a bit chewy/runny. I think I could have baked a bit longer, but the sides were already perfect and pulling away from the pan. However, I think mine were thicker than yours, what’s the dimension of your pan? Thanks for the recipe. Delish!

  19. 19
     
    Kelly says:

    Yumsugar- Sorry for the delayed response. I used a stoneware pan from Pampered Chef. Maybe that makes a difference? I love mine! Anyhow, I measured it and it’s about 16”x 10x and barely one inch deep. So, no, mine are not runny. They come out the perfect chewy, cakey consistency. MMM

  20. 20
     
    Diane says:

    I really want to make these bars but am not sure of the pan size. Not mentioned in the recipe. 9×9? 6×9? Any help? Thanks

  21. 21
     
    ~M says:

    This looks super-yummy and easy! Have you ever tried this with other nut butters?

  22. 22
     
    Nick says:

    Can’t believe I didn’t find this earlier. Thank you for these, I shall have good dreams tonight…

  23. 23
     
    Michelle says:

    I made these in a regular 13×9 brownie pan. I remember looking at it as I poured it in thinking, “these are gonna be paper thin”. But they puff up! They were normal brownie thickness when I was done, just shy of an inch, except around the edges where it puffs a little higher. They were perfect and you would NEVER guess they were flourless! Wonderful recipe!

  24. 24
     
    Gina says:

    Hi. I’m new to your blog. My friend told me to check it out and I immediately came to this recipe. I’ve been looking for a cookie-ish thing to eat during the holidays while everyone else is eating the “regular” cookies. :) I’m definitely going to try this. Thanks, and love the blog.

  25. 25
     

    My kids are going to love this

    Thanks

    Curtis Maybin

  26. 26
     
    Cheryl says:

    Similar recipe (w/honey) used by people on Specific Carbohydrate Diet for Crohn/Colitis. Check out
    http://www.scdrecipe.com/recipes-dessert/scd-peanut-butter-brownies/
    The SC diet more restrictive than gluten free – SC diet is grain free.

  27. 27
     
    francesca says:

    I AM AN AVID GYM GOER AND WOULD LOVE LOVE LOVE TO KNOW WHAT TYPE OF CALORIES IS IN THIS PEANUT BUTTER BAR?
    iM GUESSING IT CANT BE TOO BAD BECAUSE IT HAS EGGS (PROTEIN AND SOME GOOD FATS FROM PEANUT BUTTER) i IMAGINE YOU CAN ALSO USE AGAVE NECTAR (INSTEAD OF HONEY SO ITS LOW GLYCEMIC) i BELIEVE HONEY HAS A HIGHER GLYCEMIC INDEX.
    MY GOODNESS THANKS SO SO MUCH FOR POSTING THIS.

    PEACE AND HOPE TO HEAR FROM SOME OF YOU
    FRANCESCA~

  28. 28
     
    sharon says:

    Wow thank you for that recipe! I made it tonight and it came out perfect. It’s so easy and delicious I can’t believe it! A 10 x 16 baking sheet was the perfect size. I used sunflower seed butter instead of peanut butter … it came out wonderful.

    Thanks again … this is my new favorite recipe! Next time I’ll try it with chocolate chips. :)

  29. 29
     
    denice_u@yahoo.com says:

    I love that you use the Pampered Chef Stoneware Bar Pan! I’ve been a rep for a long time and LOVE them!

  30. 30
     
    Xintia Preda says:

    I made these last night and I can’t stop eating! :-) They are delicious and healthy, yummy! Thank you for sharing the recipe with us!

  31. 31
     
    MaryAnn Morgan says:

    Very good…and I just made these and added a mashed banana…very good also

  32. 32
     
    Fidgetyknits says:

    I somehow totally screwed these up. I added a little vanilla and salt, but I doubt that was it. I baked it in an 10×6 (roughly) pyrex baking dish & after 15 minutes it looked like it wasn’t done. I bake a lot, but everything I make is baked until a toothpick comes out clean. Since the outside edges of the top were already looking a medium dark brown, I covered the dish with foil & made some quarter-sized air holes to prevent it from burning. Well, it must’ve baked for at least 40 minutes before a toothpick came out mostly clean, but by then the bottom & sides were totally burned. I cut away the burned part and ate some of the not burned middle. It was spongey & kind of cake-like. Obviously I didn’t do it right. Can you please tell me what I did wrong? I stirred with an electric mixer until it looked just mixed, so I don’t think I over stirred. I’ve not had something turn out so awful & clearly wrong in a very very long time. Maybe in my early twenties. Anyway, thanks in advance for your help!

  33. 33
     
    Patricia Bivens says:

    Sounds delicious!!! I am always looking for a sweet bite in the evening and these will hit the spot. TX for sharing!

  34. 34
     
    Kat says:

    Just made this with sun butter and added a squirt of lemon juice (so they won’t turn green, which happens with sun butter sometimes). Also used 3/4 cup coconut syrup/nectar because that’s what I had (in lieu of honey). I Spread out the thick batter in a sheet cake pan. It looked very thin but fluffed to about an inch while cooking. Also sprinkled w dark chocolate chips before baking. I think it’s delicious! A smidge spongy in texture and not super sweet, but yummy! And kids and hubby have been devouring. I think it made about 32 this way. Thanks for the super easy recipe! I’ll try w PB next time.

  35. 35
     
    Marlene says:

    I subbed brown rice syrup for honey…turned out great!! Could’ve used a little more sweetness, I didn’t use chocolate/PB chips because I wanted to see if my boys would like them w/o the chocolate! They did!! Of course I wanted them sweeter! Texture was a cross between cookie and brownie! So easy too!! Thanks!

  36. 36
     
    Alex Madge says:

    If cut into 16 bars, Nutrition info is as follows:
    Calories: 236
    Carbs: 21g
    Fat: 14g
    Protein: 9g

    xxxxx

  37. 37
     
    Randi Lynne says:

    I searched to find a recipe that did not use flour or sugar. These are so delicious and much healthier than traditional pb bars.

    •  
      Kelly says:

      Randi….soooo happy you enjoyed this recipe! And they are soooo easy to make too! nom nom Thx for sharing!

  38. 38
     
    gramma claudia says:

    I was making these “You Won’t Believe It” peanut butter cookies 35+ years ago. I got the recipe from a pamphlet in a Box of C&H sugar. They still have the recipe on their website.

  39. 39
     
    Amy says:

    have you ever added protien powder to this recipe? If so how much?

  40. 40
     
    Mackenzi says:

    I’m kind of thinking of dispersing thin slices of bananas throughout the pan so they bake in the middle. Any thoughts? Do you think this will work?

  41. 41
     
    Rin says:

    is here something I could substitute for the sugar???


Trackbacks/Pingbacks

  1. が失敗 - February 5, 2007

    リボン付カ

    エンタテインメント
    どんぐり
    オーストラリア
    政権を維持した場合

Share your view

Post a comment

Sign up for our FREE Email
Updates

Kelly Courson

Hey...

Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
Chow!

As Seen In…

Follow me on Foodily

Categories

Archives

© 2014 Celiac Chicks.

Typepad to Wordpress by Foliovision