I first made this recipe when I was trying to make cookies. It tasted good but the consistency was off. I tweaked it to develop the Sunbutter Cookie Recipe (also GF and Vegan) that I shared last week. This recipe is easier and works really well as Cookie Bars. They are very sturdy and perfect for lunch box packing. My kindergartener ate them daily after school.
I make this recipe with Sunbutter because my youngest son is allergic to peanuts and tree nuts. You could try this with peanut or almond butter if you are not allergic. Also, if you do not have brown rice flour and sorghum flour you could use a gluten-free baking mix. If you make it with any adaptations I’d love to hear how they go. I’m considering making them with oat flour next. I imagine they would work fine with wheat flour also but I haven’t tried it.
- 1/2 cup SunButter
- 1/2 cup sugar
- 1/2 cup Brown Rice Flour (this is the best deal I’ve found)
- 1/2 cup Sorghum Flour
- 1/2 tsp Xanthan Gum
- 1/2 tsp vanilla
- 1/8 cup rice milk
- 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (optional)
- Cream Sunbutter and Sugar together.
- Dump the rest of the ingredients together, except chocolate chips.
- Mix well, adding extra rice milk if needed.
- If using chocolate chips mix them in or just sprinkle them on top.
- Pour into a 9×9 pan that is lined with parchment paper.
- Bake at 350 degrees for 12 minutes.
- Allow to cool before removing from pan and cutting into bars. Store at room temperature in an airtight container for about 5 days.
This is perfect for an after school snack or in the lunch box.
The odd thing is that my super picky kid loved these and the one who eats everything didn’t like them. He doesn’t always want to try new things because of his food allergies so I don’t force it.
Do you need to work around various food allergies or restrictions? I try to make them as accommodating as possible. What restrictions do you deal with?
This recipe is part of the Virtual Vegan Linky Potluck!This page contains affiliate links.