These decadent peanut butter chocolate chip bars make for one healthy dessert! They don't use any flour, dairy or oils, and have a light, tender, fluffy and cake-like texture!
Remember those flourless cashew butter bars that I shared a little while ago? Well, I've been obsessed ever since and have been trying my hand at different creations using that formula as my base.
I've tried them with a bunch of different kinds of nut butter, with different fruits and man oh man, they come out perfect every single time. Although I must admit, today's flavor makes my heart skip a beat. These peanut butter chocolate chip bars are what dreams are made of, friends. They're light and tender, full-on peanut butter flavor, melty chocolate chips and the subtle hint of banana. They're pretty much the ultimate after-dinner treat!
![These FLOURLESS Peanut Butter Chocolate Chip Bars are made in just one bowl, with 8 ingredients! [gluten-free + refined sugar-free]](https://www.simplyquinoa.com/wp-content/uploads/2017/03/flourless-peanut-butter-chocolate-chip-bars-2.jpg)
If you have yet to make the flourless cashew butter bars, let me just give you a little warning. You will be shocked that a bar with these few ingredients can have this insane of a texture. I swear, it's like nothing I've tasted.
They're soft and pillowy, kind of like a cake, but have a little spring to them which helps them hold up well. You don't have to worry about these crumbling apart on your when they're in your bag. They're sturdy and pack in so much flavor with every bite.
And did I mention they require just one bowl and only 8 ingredients? YUP!
![These FLOURLESS Peanut Butter Chocolate Chip Bars are made in just one bowl, with 8 ingredients! [gluten-free + refined sugar-free]](https://www.simplyquinoa.com/wp-content/uploads/2017/03/flourless-peanut-butter-chocolate-chip-bars.jpg)
So let's get down to the nitty-gritty, shall we?
The base of these little bars is peanut butter (duh), as well as mashed banana and eggs. The banana helps give them some natural sweetness and softness, while the eggs help makes them light and airy. For those of you who are egg-free, you could try with a flax egg, but you definitely won't get the same texture.
And while these don't use any added oil, they still do have some fat in them (from the peanut butter). But honestly, it's the good-for-you kind of fat and it also increases the protein, so I'd say forget about it 😉
![These FLOURLESS Peanut Butter Chocolate Chip Bars are made in just one bowl, with 8 ingredients! [gluten-free + refined sugar-free]](https://www.simplyquinoa.com/wp-content/uploads/2017/03/flourless-peanut-butter-chocolate-chip-bars-3.jpg)
And when it comes to substitutions, these are pretty forgiving.
- Peanut allergy? Use any sort of nut/seed butter works
- Banana allergy? Use applesauce or mango puree
- Egg allergy? Try a flaxseed egg, although I can't guarantee results
But if you've got zero allergies you're working with, definitely make them like this. Peanut butter + chocolate chips + bananas turned into bars? Heavenly.
![These FLOURLESS Peanut Butter Chocolate Chip Bars are made in just one bowl, with 8 ingredients! [gluten-free + refined sugar-free]](https://www.simplyquinoa.com/wp-content/uploads/2017/03/flourless-peanut-butter-chocolate-chip-bars-4.jpg)
Bonus? These can also certainly be enjoyed for breakfast!
If you're looking to go super healthy, I'd skip the chocolate chips, but if you're a little more lenient with your morning meal, bring on the chocolate! Personally, I can never say no to a chocolate-filled breakfast treat!
More Flourless Treats to Try:
- Zucchini & Chocolate Chip Flourless Protein Brownies
- Flourless Spicy Chocolate Hazelnut Cookies
- Alyssa’s Flourless Dark Chocolate Cake
- Flourless Cashew Butter Bars with Crumble Topping
- Vegan Peanut Butter Oatmeal Bars with Chocolate Chips
- Snickerdoodle Quinoa Breakfast Cookies
Flourless Peanut Butter Chocolate Chip Bars
Ingredients
- 1 cup creamy peanut butter preferably unsalted
- 1/2 cup mashed banana about one large banana
- 1/2 cup coconut sugar
- 2 large eggs beaten
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup dark chocolate chips
Instructions
- Preheat the oven to 350ºF and line a 9x9 baking pan with parchment paper.
- In a large mixing bowl, combine the cashew butter, coconut sugar, banana, eggs, baking soda, cinnamon and salt, and stir well to create a smooth, runny batter. Fold in the chocolate chips.
- Pour the batter into the baking pan and bake the bars for about 20 - 24 minutes, until the top is firm and lightly golden. Cool completely before slicing and serving. Store leftovers in an airtight container in the fridge for up to 1 week.
Video
Nutrition
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Can flax eggs be substitute for the eggs?
That should work in this recipe, yes!
This is really delicious and the bars came out really moist and cakey texture. Perfect!
So glad you enjoyed it!! Would love for you to leave a star rating if you have a second 🙂
This looks so good! I can do banana – what about subbing with an avocado and a little monk fruit for sweetener? Or some other idea???
I think you could do applesauce!
These are really good! I made them with raw cacao nibs and did add vanilla, and they’re super cakey. 🙂
Yay! So glad you enjoyed them 🙂
These are delicious! I also subbed dates for the coconut sugar – I used 4 and the sweetness is perfect.
Note that in the video, you use vanilla, but in your printed recipe, you don’t. I didn’t use it, but likely will add it next time.
Thanks so much for the delish treat!
So glad you enjoyed it!! xox
This has honestly been THE ABSOLUTELY BEST tasting healthy treat I’ve baked so far.
I am constantly watching my sugar intake because I was previously diabetic, but reversed it through diet and exercise. Plus, now that I have 2 children, I try to cook as healthy as possible because I don’t ever want them to end up with health concerns based on something within their control.
First of all, this recipe was quick and easy. I dumped everything in to my food processor and it was in oven within 10 minutes. Can’t believe how easy it was to prep.
I did alter the recipe to try to make it even healthier so I added a ton of spinach, a tablespoon of flaxseed, a tablespoon of chia seeds, used dark chocolate chips high in cacao (70%) and replaced the coconut sugar with 7 dates (could have probably gotten by with 5-6).
When I first pulled it out of the oven, it looked so inflated that I thought I baked it wrong and that it was probably going to taste horrible. I turned off the oven and left it in there while I put my baby down for the night. By the time I came back downstairs to check on the cake, my husband had pulled it out of the oven and an entire strip was gone – he and my other daughter demolished an entire section.
I then tried a piece and was pleasantly surprised. My daughter even asked for more.
Well….at this point, this first batch is almost gone and I’m contemplating baking another batch tonight.
Wow, how adventurous you are with those additions! Would never have thought to add spinach in! But I’m thrilled you enjoyed all enjoyed it 🙂 Let me know what other variations you end up trying!
Wow! Thanks for sharing your healthy modifications.