Get two new free healthy recipes each week. Sign Up

Chocolate Chip Peanut Butter Bars

4.94 from 267 votes

Ooey gooey chocolate chip peanut butter bars…

 HOW TO MAKE THEM: 1 cup peanut butter, 1/2 cup chocolate chips, 1 tsp baking soda, 2 tsp vanilla extract, 1 1/2 tbsp… Full recipe: @choccoveredkt

The Ultimate Chocolate Chip Peanut Butter Bars

These chocolate chip peanut butter bars are one of the top most popular recipes on my blog – and for very good reason!

When you need a recipe that both meat eaters and vegans love, these bars are an absolute must-try, because they will never let you down.

Of every dessert I’ve ever made, these peanut butter bars are still one of my go-to recipes for parties, because they’re easy to transport, get rave reviews even from guests who aren’t into healthy eating, and you’re pretty much guaranteed no leftovers by the end of the night.

People go crazy for the soft, gooey, peanut buttery texture and melty chocolate in each delicious bite, and they taste like the lovechild of a chocolate chip cookie and a Reeses peanut butter cup!

*There’s now also a chocolate brownie version, so be sure to try the Brownie Batter Bars!

Above – watch the video of making the peanut butter bars!

The peanut butter bars can be:



Gluten Free

Dairy Free

Sugar Free

Egg Free

Grain Free

Soy Free


And Oil Free

(For high-protein peanut butter bars, make these Protein Bars.)

GOOEY CHOCOLATE CHIP PEANUT BUTTER BARS - Crazy addictive recipe... like the lovechild of a chocolate chip cookie and a Reeses peanut butter cup! @choccoveredkt
GOOEY CHOCOLATE CHIP PEANUT BUTTER BARS - so addictive... like the lovechild of a chocolate chip cookie and a Reeses peanut butter cup! Recipe here:
Chocolate Chip Peanut Butter Bars. Recipe: @choccoveredkt

Homemade Chocolate Chip Peanut Butter Bars

With chocolate and peanut butter, is it any surprise how good these are?

If Nestlé and Hersheys were to collaborate on a dessert, I’m pretty sure they’d come up with something along the lines of these gooeylicious chocolate chip peanut butter bars.

The recipe was originally adapted from my Vegan Peanut Butter Cookies, and I’ve changed it over the years to make it even better (which I didn’t think was possible, because the original was so good!).

Below is the newest version, which now includes a keto friendly option for those who need it. Everyone should be able to enjoy these crazy delicious peanut butter bars!

Chocolate Covered Katie Dessert Blog

(Above, bringing the bars to a party earlier this year. They did not last long!)

The Best Chocolate Chip Peanut Butter Bars Recipe


If you want a bigger batch, try the popular Ryan Reynolds Blondie Bars.

Pin it now to save for laterPin Recipe

Chocolate Chip Peanut Butter Bars

These gooey chocolate chip peanut butter bars are a super popular party dessert!
Total Time 30 minutes
Yield 12 – 16 bars
4.9 from 267 votes


  • 1/4 cup applesauce, or yogurt such as coconutmilk yogurt
  • 1 cup peanut butter OR allergy-friendly alternative – nut-free recipe here
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (50g)
  • 2/3 cup granulated sugar of choice or xylitol
  • 1/4 cup chocolate chips, optional
  • up to 2 tbsp milk of choice, only if needed


  • Preheat oven to 350 F. Grease an 8-inch pan, or line with parchment. Gently heat nut butter if not already stir-able, then stir in the applesauce and vanilla extract. In a separate bowl, stir baking soda, salt, flour, sugar, and chocolate chips. Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first, so you’ll need to break up the nut butter and stop occasionally to scrape it off your spoon. If needed, slowly add up to 2 tbsp milk of choice as you stir. Don’t add more milk; it will eventually get gooey like cookie dough. Transfer the batter to the prepared pan. Smooth down evenly. (I press a second sheet of parchment on top to smooth, then remove this sheet.) Press some chocolate chips into the top if desired. Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up. (They also firm up even more overnight.)
    View Nutrition Facts


Leftover chocolate chips? Make these Healthy Chocolate Chip Cookies!
If you’re a visual person, be sure to watch the recipe video above, to see the bars being made.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

Breakfast Cookbook

More About The Cookbook

Currently Trending Recipes:

blender muffins

Flourless Blender Muffins

Peanut Butter Dip

healthy chocolate pudding recipe

Healthy Chocolate Pudding Recipe

(NO avocado, NO tofu!)

keto cake

Keto Mug Cake

Cauliflower Mac And Cheese

Cauliflower Mac And Cheese

Chocolate Covered Katie Peanut Butter

More About Katie

Published on January 28, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. glo says

    Just want to let you know i really appreciate the sharing of your recipes… i am thankful i can find especially lots of chocolate recipe because i apparently am allergic to processed sugar.. we use coconut palm sugar insted… this makes me so happy to see that i dont have to try and modify recipes among being sick etc…i cant pay extra right now… I didnt feel quite comfortable not letting you know what a help your site is to us… Thanks from the bottom of my heart:) I dont like the publicity of sharing my details in public with you.. so thats why my name isnt all there.. sincerely glo 🙂

    • LilyM says

      I know this is two years plus later, but I hope Glo knows that a lot of us do share personal stuff, especially health stuff on the internet and it is cool to not want to share your name all of the time. But if you find the right people and places online, there is a lot of support!
      I too am really grateful, I mentioned that on FaceBook. But on my friend’s account! Well we are both grateful, especially since we both have parents who love junky food and really need healthier alternatives to the “regular” snacks, treats and desserts too. (I have been watching what my Dad, who survived a heart attack 5 years ago but is addicted to Pepsi and cookies from Subway! Anyway, I decided to see what his foodie vices are and I think this recipe will be awesome for Fathers Day!) Now if anyone knows how to get someone un-addicted to Pepsi… I am all ears! I see him up in the middle of the night, drinking from the bottle and then “Why can’t I sleep?”. So as you see it is a challenge! But I have CCK so I feel very well armed! This is my very favorite blog.

      • Dori says

        Kombucha. Kombucha. Kombucha. It BREAKS soda addiction (well, and prayer 🙂 There are SOOOOOO many amazing recipes for ALL taste desires.

      • SUNSHINE STATE says


      • CVG says

        Dr. Gundry says soda water (Pellegrino) and 2 TBL of balsamic vinegar mixed (add ice to make it cold) is a great substitute for soda. Also the balsamic vinegar has heart healthy polyphenols. check it out.

      • Yogininja says

        I worry the scant 1/4 cup of flour + 2 tbsp wasn’t enough. I’m trying to double the recipe to.make a full 13×9 pan but it doesn’t look like it will fill the small pan much less the big one?

    • Kia says

      5 stars
      I have definitely doubled this recipe and put it in a larger baking dish–it turned out very well! I needed to cook it for slightly longer (than when I made the original recipe in a single dish), but the cooking time will depend on the size of your dish and thus the depth/thickness of the batter to fill it, and the material of your container (I found it took longer to cook in Pyrex than metal). I found cooking it until the edges were golden brown to be perfect.

  2. Joann says

    Dear Katie,

    First off, thank you for this recipe, Chocolate Chip Peanut Butter Bars. I just made up a batch using buckwheat flour. They are fantastic!
    I have a few questions :
    1) Do you know if these bars freeze well?
    2) I would like to make and ship them cross country to my daughter. Do you think they would hold up well during that postal trip? Sometimes it takes a good week for her to receive a package that is sent.

    Thank you!
    Thank you Katie.

      • JoAnn says

        Hi Katie and all,,,, I did freeze them first and shipped them flat rate priority (US mail) from NY state to WA state. They arrived 4 days after shipping and my daughter said, “They are fantastic and send me the recipe!” Not dried out. Not crumbled and the chocolate did not melt.

    • Kim says

      If you’re in the US, flat rate priority boxes from USPS are great for this!! I just sent a batch of cookies and lemon bars to my grandma (she loves my baking, not the other way around..) from DC to Seattle and they arrived perfectly within 2 days! I used glad plastic containers filled with popcorn to package everything safely.

  3. Katie says

    These look super yummy, although the recipe seems similar to any bar recipe on google/pinterest. The only thing different really, is the absence of egg, which you can do in nearly any recipe. I would totally love a version with no flour or sugar. Anyone know if you can sub oats?

  4. Lindsey @ Simply Lindsey says

    Chocolate and peanut butter – 2 of my favorite ingredients!! Definitely making these for the next get together I go to! 😀

  5. Mandie | Mandie's Kitchen says

    Ooh, chocolate + peanut butter and it’s SUPER healthy?! This is fantastic! I’ll have to try it ASAP!

  6. Aenia says

    Chocolate and peanut butter is my nirvana and the gold standard (especially with some delicious dark chocolate)!! I love making your chocolate PB desserts, and I have to make these soon, as they are easy to make. Plus, I already have all of the ingredients 🙂 Thank you Katie, and keep up your amazing desserts, cookbooks, and website! I love the Hello Kitty by the way.

  7. Elaina says

    This mixture tastes amazing! It’s in the oven now and it smells amazing! One question: I need to go sugar-free on this if I’m going to make it for my grandparents again later this week. Would you recommend replacing the granulated sugar with raw honey or maple syrup? If so, would I have to reduce the apple sauce so that I don’t have too much liquid? Also, how much honey/syrup would you recommend? Thanks, Katie, for another amazing recipe! I always get excited to see another Chocolate-Covered Katie recipe in my inbox!

    • Aly says

      Honey and maple syrup are not sugar-free. 🙁 They’re not all that different from white sugar if you look at the metabolic impact. If you have diabetes, it’s crucial to steer clear of “natural” sweeteners (maple syrup, honey, dates, etc) in addition to table sugar because it’s the carbs that affects blood glucose levels.

      Here’s a great post from a scientist explaining it–

      • Felicia says

        For diabetics make this recipe with almond flour and erythritol, also sub oil (or puréed zucchini) for the applesauce to make it truly low carb!

  8. Jo says

    I wonder how one would go about making this with coconut flour..probably not that much of an easy substitution. Still going to try this though!

    • Jennifer says

      Katie- thank you for an egg-free, paleo friendly recipe! These looked so amazing to me, that I made them last night with almond/cashew butter instead of the peanut, almond flour, and 1/3 c. coconut sugar/1/3 c. xylitol. The issues I had were that they didn’t set, and they are too sweet. I was thinking of using 1/4 c. almond flour and 2 tbsp. coconut flour next time, and reducing the sweetener to just 1/3 c. coconut sugar. Has anyone tried this with any amount of coconut flour? Also, should I bake them longer than 10 minutes? Thanks!

    • Havilah Angle says

      Hi! I just saw your comment about trying out coconut flour in these Chocolate Chip Peanut Butter Brownies. Did you ever give it a try? If so, how did they turn out? I was hoping to find a way to use coconut flour in these also. Would love your insight. Thank you.

      • monika says

        I made these with almond flour and they fall apart; they crumble.
        Because coconut is very absorbent, I think they may help bind the ingredients. I am going to re-do this recipe (ONE more time) and let you know what happens!

  9. Hungry Heather says

    Just made these, and wow are they great! Thanks for sharing Katie!

    My bars never really “firmed up.” However, I don’t care. I ate the peanut buttery, melty chocolatey goodness with a spoon!

      • Vita says

        5 stars
        WOW this is literally amazing I’ve probably read this post five times as I am a big fan of your blog it’s so cool!!!! I was just wondering if I could somehow sub in a liquid sweetener or blend some dates instead of granulated as I really prefer more natural sweeteners,thanks!!!

      • monika says

        I had the SAME issue. They completely fall apart; they crumble.
        I think they need more binding agent – maybe flaxmeal with water or something else.
        They tasted good though…

      • Jason Sanford says

        Just stick them in the fridge overnight and they are fine the next day, no need to bake longer, which could risk drying them out!

  10. robin m says

    i just made these with fresh ground peanut butter. They came out really well but a bit gooey. We waited well over 20 minutes to try them. Cant wait to try them tomorrow.
    They were bit too sweet for me. If i made them again i would not use as much sugar.
    I used 6 grain flour which worked well. I was wondering if you actually have tried using all the different flours you mention in the recipe?
    Thanks and enjoy….robin

  11. Shania says

    I just made these and they are possibly the BEST recipe I’ve ever made from a blog. The peanut butteriness is so yum. The only problem is that I’ve already eaten two and the rest are calling to me. Next time I should wait until someone else is around to make them! 🙂 🙂

  12. Melissa says

    I love that these are healthy! I will definitely have to make them the next time I am craving something sweet! Which will probably be in twenty minutes.

  13. samesame says

    This isn’t exactly new although I am sure it is delicious, the recipe IS the zucchini bar one just without the zucchini (applesauce instead)…

  14. Lauren says

    These were so easy!
    With so many of your recipes, I want to make them as soon as I see them but I usually am missing at least one ingredient. But this time I had everything I needed, so clearly that was someone telling me I had to make them 😉
    They are delicious and I can’t believe they are gluten free!

  15. Steph says

    Just made this with maple syrup instead of granulated sugar. Omitted milk. Also, I used 1 cup of chocolate chip instead of a quarter. Took a bite and now I’m in paradise~~~

  16. Anett says

    Hi – loved the picture, and wil try to make these 🙂 Two questions only: you use the same amount of xylitol as you do with sugar? (I thought xylitol was way sweeter than sugar) And other question; in Norway we do not have “apple sauce” – can I use apple jam? Is the product supposed to be sweet or not? (we have natural apple jam, this is sweetened)

    • Chelsea says

      Hi Anett, apple jam is sweeter than applesauce. f you want to make your own and save some for other recipes, you can cut up apples and cook them in a pot over low heat until they break down, then blend them into a sauce or mash them like you would with potatoes. I did this all the time in college when I couldn’t go through a bag of apples before some of them went spotty.

    • Kate says

      Hi Anett,
      I am in Norway too and Helios makes some unsweetend eplemos that you can buy here. Not sure what part of the country you live in, but I bought it at Meny. I think they sell the Helios brand in the health stores like Life. Just took a batch of these bars out of the oven and can’t wait to taste them later!

  17. Kim Hood says

    I really like having the metric weights added to your recipes. As a UK reader I am unfamiliar with using cups as a measurement and where there are no equivalents I shy away from using what look like amazing recipes.
    Thanks for offering a better option to less healthy sweets

  18. Izzie says

    Hi Katie! I’ve been following the blog and happily baking for a while now, but never commented because I was too chicken…anyway, I made these lovely peanut butter bars, and they turned out SO TASTEY, but a bit too gooey. I think it might be that I converted measurements to grams wrong. So I was hoping you might be able to add grams to the recipe?

    Thanks for all the awesome food!

    • Amanda says

      Flour grams are listed in the recipe. For everything else, such as peanut butter etc, just look on the label and it should say 🙂

  19. Amanda says

    I made them for work, and they are UNREAL! You’d never guess they have so little flour and no oil or butter in the recipe!

    Thanks for keeping us all well fed. You are our favorite person at the office. 😉

  20. Jamie says

    Hi Katie! I made this recipe using sorghum flour (SO excited to see you offering that in a recipe!!!) and it was AMAZING! I’m gluten-free, and so many of the recipes I try from other sites are tasteless (and don’t get me started on store bought gluten-free baked goods!). I don’t know what I’d do without your site. I’ve turned on a lot of my friends to your recipes as well.

  21. Lori says

    Whipped these up 10 min before heading to bus to get kids. By the time we got home they were ready. So so delicious! Thank you!

  22. Bridget says

    I’m trying to fatten up my dAughter in a healthy way. Can I use coconut oil instead of applesauce? How would that change the baking time?
    Thanks! She loves lots of your recipes.

    • Chocolate Covered Katie says

      I can’t vouch for any substitutions I haven’t tried, but you can definitely experiment! I might try subbing the applesauce with more peanut butter, as their textures are more similar than coconut oil to applesauce. However, either way sounds like a fun experiment. Be sure to report back if you do try something!

      • Teanna says

        I tried subbing the applesauce for coconut oil and it didn’t work! It was completely liquid, not the texture of dough at all. Been baking for 20 minutes and still looks like jello 🙁 Will have to try this again and follow the recipe exactly!

  23. Kirsti says

    Oh my gosh. This recipe is a-mazing! Totally satisfies my chocolate/peanut butter cravings without making me ingest a load of crap 🙂
    And just want to say I managed to successfully half the recipe as written. (And a good thing too as my boyfriend and I just contemplated eating the whole darn thing!)

    • Ellie says

      I made a whole pan and it is almost gone. They are dangerously addictive! Next time I might have to 1/2 the recipe like you did. Less tempting!

  24. Maddie says

    Hi! I cannot wait to make these, I love peanut butter 😉 I am dying for some cookie butter right now, Katie you would be my hero if you could create a healthy cookie butter!

  25. Shani says

    Hey, contrary to what everyone else is saying, mine were too firm – they weren’t gooey at all but more like a super-dense cake texture. The flavour was good but they weren’t at all what I was hoping to make – I’m wondering if I should have used commercial peanut butter (mine was the type that is literally ground peanuts with no additives, and it was the last bit in the jar, so it was the least oily because the oil tends to separate and float to the top) OR I’m wondering if I baked them too long? I didn’t set a timer, just looked at the clock, and it was roughly 10 minutes but might have been 12…

    • JRo says

      I used natural pb too and my batter was super firm – like peanut butter cookie batter firm. So I added the milk (almond milk). Did you add the milk? I baked mine for probably 15 min because they looked too jiggly after 10. I would guess that it was the lack of oil in your pb like you suggested. Try it again with a new jar – cuz it’s way too good to give up on.

  26. Larice @ Feeding Your Beauty says

    Loved these! I made them with sorghum flour and used 1/3 cup coconut sugar and 1/3 cup of Swerve (erythritol) for the sweetener. They turned out amazing! Probably too good, because I wanted to eat them ALL. I always know when I make one of your recipes that they are going to be fabulous!

  27. JRo says

    Made these today and these are super yum in the tum! I used truvia baking blend, spelt flour, and I did end up using the milk. Mine are still a little gooey – which isn’t bad at all – but I did put them in the fridge to firm up a bit more. Fantastic flavor – very peanut buttery. And since these don’t lack for fat they are rich and indulgent but so full of nutrition. Thanks Katie!

  28. Brittany says

    Hi Katie, These bars looks great! But I was just wondering if you could tell me what kind of peanut butter you use in your recipes.

  29. Diane says

    For Non-Vegans: I made these with an egg in place of the applesauce, Bob’s gluten free flour, and Wholefoods 365 creamy peanut butter. Turned out awesome. Perfect texture. I did bake for 20 minutes. They disappeared quickly so I made another batch. Again I subbed the egg for applesauce, but I used a cheap peanut butter that had added oil and corn syrup. Bars turned out greasy and heavy. Quality PB really made a huge difference in this recipe!

  30. Ellie says

    A lifelong peanut butter and chocolate lover, I am obsessed obsessed obsessed with this recipe! They are one of the best things I have ever made. Thank you for introducing my favorite new dessert into my life!

  31. Melanie says

    I just made two pans of these- one “almost” according to the recipe and the other sugar free.
    “Almost” means I used 1/4 cup unbleached white flour and 2 tbsp spelt in both batches.
    For the sugar free version I used 1/3 cup erythritol and 1/4 tsp plus 4 drops of plain liquid stevia. I added the liquid stevia to the wet ingredients. If you use stevia recommend you taste the batter on the sugar free version to make sure it is as sweet as you want it to be. If you have a sweet tooth you might want to add a few more drops of stevia.
    I tried the sugar-free batch because I’m diabetic- it was good! The texture is gooey and warm cookie-like, even when they cool down. My kids can taste erythritol on its own as a sugar sub, but the stevia addition throws them off a bit. They gobbled the sugarless ones down, leaving a perfectly whole “sugar added” pan for company coming over tomorrow! Thanks for a great recipe, Katie! 🙂

  32. Bridget says

    Katie these are a house FAVORITE!!! We used almond flour and these bars are amazing!! We have made them 3 times in less than a week!! Thank you

  33. Maddie says

    OMG, these taste incredible!!! I couldn’t wait and they aren’t quite set yet but they taste so good and goopy right out of the oven

  34. amanda says

    I have made these atleast 4 times for my husband, he loves them. I have used bananas instead of the apple sauce, raisins and coconut instead of the chocolate chips. I also used half protein powder and half flour for the dry. They are yummy!

    • Elizabeth says

      I made these with peanut butter powder and it turned out great! I just mixed 1 cup of powder with 1/2 cup of water, then added the rest of the ingredients.

  35. Brittany says

    I don’t normally Comment on these but I had to this time because it was absolutely delicious! & i changed a few things and thought it could be helpful for anyone. I used whole wheat pastry flour, and 1/4 cup of coconut sugar plus 2 packets of truvia, also omitted baking soda. And also used a 9 by 9 inch pan and still baked it for 10 mins and they came out perfect. I only waited 10 mins before I could resist digging in and they were perfectly firm! Thanks so much for the recipe Katie! 🙂

  36. Taleenah says

    I made these tonight and they’re delicious! My daughter is allergic to wheat and peanut butter (top 8 allergens) so I used sunbutter and oat flour instead. Absolutely love them!… But I wouldn’t expect anything less from Katie. You’re recipes are awesomely delicious

  37. Gina says

    Thank you so much for this recipe, it’s fabulous! These are so yummy – and easy and quick – I make them constantly.

  38. Andrea says

    Hi Katie! Long time can of your blog but never posted how much Iove it! First, I have made this recipe four times now (three for myself one for my parents) and it is perfect no matter now I make it. I have slowly made changes, first time I used half white all purpose flour half oat flour, second time I used all oat flour, and third time I used all oat flour and halfed the sugar; all variations were amazing and addictive. My family says they can’t stop eating them, which makes me feel better because neither can I! Second, your blog and food ideas are revolutionary. I started eating very healthy (all natural foods, little sugar) a couple years ago, but I found I still had my sweet tooth. I looked for recipes for healthier desserts online and stumbled across your blog. Since then I have completely changed my way of thinking about “desserts”, as they can be healthy! Your blog is my go-to for recipes, and has influenced my own baking a lot! I recommend your recipes and blog to all my friends and family. I hope you keep coming up with deliciously creative recipes forever, and that they can reach even more people to show them the possibility of healthier baking!

  39. Lilly says

    How can I make this sugar free? (or sugar substitute) Would love to see it adjusted like you did with your sugar free chocolate chip cookie dough that I love so much…

  40. Suzanne says

    Ohhhhh myyyy gosh…just made these and they are wonderful! I followed the recipe exactly but made cookies out of them instead of bars. Awesome.

  41. Jenny says

    I think this will make a fabulous crust for my cheesecake!!
    Hopefully it will win our family bake off!!!!

  42. Kelly says

    I love these! I am making them again for the umpteenth time since you posted this recipe. Love, Love, Love peanut butter and chocolate and how you can make something that tastes devilish but in actuality is on the healthy side. Thanks!

  43. Alysa says

    Made these for a late night study session and they were a huge hit! No one could believe they were vegan 😀 I just wanted to say how much your wonderful recipes inspired me to start my own cupcake blog/website!

  44. Nora says

    Just made these as a replacement for my usual garbanzo beans blondies due to my lack of chickpeas, and am really happy with how they came out! My variation used 1 cup flax and chia seed peanut butter from TJ’s, 1/2 cup maple syrup, gf oat flour and 1/4 cup dark chocolate Rasinets. Another great CCK recipe to fuel me for lacrosse 🙂

  45. Bonnie says

    First, peanuts are legumes not nuts! I’m allergic to legumes and it astounds me that people have no idea what the difference is between a bean (legume), nut (there are few true nuts) and drupes (walnuts, almonds, etc.) are.
    Part of the problem is the English language! A coffee bean isn’t a bean and a coconut isn’t a nut. Rooibos tea…yep…a legume along with licorice.

  46. Rose Miller says

    These looked so delicious so I made them right after I saw the pictures! I was out of peanut butter so I only put about 10 tablespoons of it and I also tweaked up the amount of sugar in it by 4 tablespoons and a packet of NuNaturals stevia. It came out just like I hoped it would! The sweetness was just right for my taste. 😀

  47. Karol says

    Can the Chocolate Chip Peanut Butter Bar recipe be doubled & baked in a 9″X13″ pan (or jelly roll pan?)? Recipe looks amazing!

    • Rachel says

      Yes, I’ve done this several times! Who wants a single batch of cookies when you can have a double batch? 😛

  48. Jessica Rollerson says

    Katie- I run an after school program at our public library. Every Friday I bake for the kids. My son and I are gf/df and we were missing out! You have brought us back to the sweet side and we are very, very grateful! You da bomb (learned that from the kids).

  49. Marianne says

    So I’ve scrolled up/down/sideways to fine the print sign, nowhere to be found. I’m not a pin it person. I presume if I’ve received a recipe on an email, I should be able to print it from that email and not have to go to another site or sit with paper & pencil to write down the recipe.

  50. Cat says

    Hi Katie! These look amazing! Can I substitute coconut oil/butter for the applesauce, or will that ruin it?

  51. Rachel says

    I cannot tell you how many compliments I’ve gotten on these bars. Even my little brother who is passionately anti-healthy-desserts goes crazy when I even mention these. Thank you so much for all the recipes, Katie. You make me look like a better cook than I am! 😀

  52. Dara says

    Has anyone tried making this recipe with better-n peanutbutter? I am making it now and subbed this rather than regular PB (only because that is what I happened to have on hand)…A little nervous that it won’t turn out as beautifully as the one pictured above

  53. Dawn says

    These look amazing and I want to make them tomorrow. However I don’t want to use sugar and don’t have xylitol. Any success making them with agave or honey? How about finely chopped dates – do you think that would work?

  54. Danielle says

    Hi. I want to try these, but I wanted to ask others who tried it if the milk is really needed. I’m trying to make these dairy free, but I don’t have any milk substitutes on hand.

  55. Dawn says

    I made these last night – amazing!!!
    I used gluten free flour and 1/4 cup agave instead of sugar. I added a few more chips probably, but still not overly sweet, perfect texture and beyond yummy! Bringing them to a home church meeting and don’t expect to bring any back home.
    Thank you for another delicious guilt free recipe!!!

  56. Svenya says

    Oh my god I just made them and they are absolutely delicious. I think I’m in heaven! 😀 Thank you so much Katie! I’m from Germany and I love your recipes so much 🙂

  57. Heather says

    I loved the flavor, but they had a gritty texture. I used granular swerve, do you have any ideas on how to make them less gritty?

  58. Jennifer says

    5 stars
    First off, let me say that I just made these using erythritol and the sweetness was perfect paired with some dark chocolate chips. THIS RECIPE IS AMAZING. I love how it tastes just like eating cookie dough but with a fantastic buttery richness. You and this blog have inspired me in my baking to make healthier choices for me and my loved ones. I am in college and used to find myself reaching for candy bars and oreos when my sweet tooth struck but now I just whip up one of your delish healthy desserts. Thank you 🙂

  59. Sarah says

    5 stars
    These taste just like my Grandma’s peanut butter blossom cookies! But these are healthy and they’re in bar form so they are much better!

  60. Cindy says

    Made this yesterday! I thought it was really yummy. Because I didn’t have applesauce I used an egg like another reader suggested. WIth the medium egg I had to add the optional two tablespoons of milk (I used coconut). Seeing that other readers said it was on the sweet side I added 1/3 plus a couple tablespoons of sugar. The overall sweetness can depend on the nut butter used so I suggest starting with less and adding if needed (:

  61. Samantha says

    I made these, let them cool overnight, and they are a giant crumbly mess and need to be eaten with a spoon. Thoughts? I would love to be able to make these into a bar…

    • Unofficial CCK Helper says

      Did you make any changes to the recipe? I’ve made these bars at least 5 times and they are as far from crumbly as you could possibly get, if they got any more gooey you wouldn’t be able to cut them. Can you list specific ingredients such as flour and sugar and pb type that you used?

  62. Alex says

    5 stars
    These were AMAZING! Made them for my roommates and they’d barely had one before asking for seconds. They all said they tasted just like gooey cookie dough. Definitely keeping this recipe for the future (as in tomorrow when were all craving another batch to deal with midterm stress). Super quick and easy to make, and extremely delicious- regardless of the healthiness. Used my own oat flour blended with a magic bullet and it worked really well. Thank you so much for the recipe!

  63. Mineka says

    5 stars
    Well, these didn’t last long. Made them tonight (Saturday) thinking I’d have some to take into work on Monday. BWAHAHAHA! In the slicing stage the still gooey chocolate chips said “eat me” so, like Alice…. I ate 2/3 of the pan. Ooops.
    On a high note, these are very rich, so they actually stop you from demolishing the whole thing. Also, while rich they’re not sugar/crazy carb laden rich, so while full I don’t feel like I’m going to die because I over did it.
    I think I’ll be making these again…. when there’s more people in the house to eat them when they’re ready to be cut…. or maybe just hold off on the slicing till I’m in a crowded room.

  64. Ellen says

    5 stars
    Oh. My. Gosh! Katie you have nailed this recipe. Im pregnant so *trying* not to just sit and devour a block of Cadbury chocolate to satisfy my sugar craving, and your website sprung to mind! This recipe was on the first page and yay i had all ingredients in the cupboard. I dont even know how to describe the deliciousness, and how guilt free it is but naughty it feels! Must stop myself from eating the whole tray before i share with the kids and hubby! You’re a star, thank you!

    I used coconut sugar, white flour, homemade apple puree, natural peanut butter, almond milk and yes, i added chocolate chips 😉 but all in moderation right? YUM!

  65. Katie says

    I am hoping to make these for Thanksgiving tomorrow! What kind of peanut butter do you use? I have the Kroger brand creamy peanut butter with the ingredients being “roasted peanuts and Salt” Would this work?

  66. Melissa says

    5 stars
    This was sooooo good! I didn’t need to add any milk. I used white flour, and I also used 1/4 cup mini chocolate chips instead of regular size, I think it helps spread the chocolate out! I read some comments before making this that said it didn’t set up so I experimented by adding 3 tablespoons of quick oats to the batter and baked for 11 minuts instead of 10. Oh My Goodness! These were wonderful and came out perfect. I let them cool for 30 minutes and then tried them. Warm, soft, amazing and set up but still gooey enough. Thank you Katie for this amazing recipe, I will stick with this recipe from now on when I need a choco/PB fix.

  67. Lindsay says

    5 stars
    Literally just made these and of course only waited the minimum 20 mins for cooling. YUM! Gooey pb chocolate goodness! I used sprouted whole wheat flour, coconut sugar, and homemade pure peanut butter. I also cooked them for 12 min instead of 10 and the crispy edges are to die for. I already cant wait for tomorrow to try them cooled and solid!

  68. Sara says

    5 stars
    Thank you for such a scrumptious recipe! I have made these bars four times now and they seem to vanish before my eyes. Definitely a favorite in this family! Yumm!

  69. Rachel says

    5 stars
    These are UNBELIEVABLE!!! Every time I make them they get lots of complements. Delicious, moist, and melt-in-your mouth!

  70. Emily says

    Can this be made as a round cookie cake instead of bars? Would the cooking times be different if you made it as a round cookie cake?

  71. laura says

    Katie, I don’t know what the problem is, but your website is so slow on my computer. I can’t get the recipes to print either. I’m frustrated because everything just looks so good, and I want a copy of it! Any suggestions?

    • Chocolate Covered Katie says

      Hi! That is terrible to hear… It runs very fast on all of the computers I’ve tried it on, so I’m not sure what could be the issue but definitely would like to help. Are you having trouble with any other websites or just mine? Are you using a mac, and what browser? Thanks!

  72. Barbara says

    5 stars
    Hi, it’s sooooo good really but I feel guilty the eat so much sugar, can I do it sugar free? What can I put instated of the sugar?

  73. Rachel says

    I was shocked at how much sugar the recipe called for. 2/3 cup for an 8×8 pan? I used 1/4 cup and that was plenty. I also added an additional tablespoon of flour since so many people commented that they were extra gooey. This is definitely a softer bar, but still excellent! I couldn’t wait until they cooled to eat so I just spooned it into a bowl. This morning I had one as a snack and it was definitely firmer. I plan to double the recipe and make them for a gathering.

    • Unofficial CCK Helper says

      You’d be amazed, but most recipes call for even more than that. I have an older recipe that is for an 8×8 pan and calls for 2 cups!!!

  74. Vanessa says

    5 stars
    Thanks for that recipe! I was skeptical at first, but I have to say, they are absolutely delicious. My whole family loved them.

  75. Adam Shamus says

    Hi, I am trying top print your Chocolate Chip peanut butter bar recipe but for some reason it is not set up like the others and does not give me the option to print this. Can you please send me a printable version of it?

  76. Colleen says

    5 stars
    Hi Katie
    This recipe looks absolutely DIVINE!!!
    I have two questions though…
    Is it just the Buckwheat that is 50g and the other alternatives 1/4 like the flour?
    And, can I use Carob Chips instead of chocolate chips?
    Thanks for the amazing site!

    • Unofficial CCK Helper says

      Be sure to report back if you use carob. That should work. Use the same measurements no matter what flour.

  77. Kristin says

    I had similar trouble with mine–I ended up baking them for about 20/25 minutes–I have a slow oven, so this wasn’t totally unexpected on my end, but they look nice and set!

  78. Melissa Scalzo says

    They look scrumpous! I read your email today and want the recipe for the gooey fall apart brownies! I love when you take them out in pieces and have to eat them while you do it! Please post the recipe.
    Thank you.

  79. Amber Latner says

    5 stars
    Just made this recipe (I halved it) — the batter tasted amazing. It’s just out of oven and I’m letting it set now. I loved how fast this was to whip up and how quickly it baked!

  80. Unofficial CCK Helper says

    Sounds like maybe an issue with your oven or the climate where you live? I made these with almond flour last night to test, and they were definitely not liquidy after baking. Definitely worth another try, as these things are so good when they turn out!!!

  81. Janis B says

    Katie, there is definitely an ingredient missing in this recipe – the chocolate chips!!
    This recipe is missing a key ingredient – the chocolate chips!!
    Yes, you have1/4 cup chocolate chips listed at the bottom as ‘optional, for topping. But if they’re ‘optional’ then why is the recipe called ‘CHOCOLATE CHIP peanut butter bars’??
    The main quantity of chocolate chips that gets mixed in with the batter is missing. Please correct.

  82. Lorraine F says

    5 stars
    I made these yesterday. They were fantastic & very easy to make…definitely a keeper! I will be making these a lot, I do believe. Thanks!

  83. Amy says

    5 stars
    Oh my god, Katie. I can’t stay away from these bars! I love your recipes – always. BUT I think we have found a new winner here! These are so incredibly delicious! Thank you so much for sharing these (and all your other drool-worthy recipes). My very selective son just LOVES your Deep Dish Cookie Pie. That’s the only dessert he ever wants me to bake – AND he even knows what’s in it. It’s the only bean/legume he eats – ever.
    5 stars are NOT enough for this one!
    Thank you!

  84. Suzanne says

    Just wondering if I wanted to use honey/maple syrup instead of granulated sugar/xylitol, what amount should I use and will I add more flour or use less applesauce to compensate?

  85. Malati says

    5 stars
    Chocolate chips peanut butter bar.
    Everyone, my granddaughter, daughter
    and son-in- low loved it. I am baking again second time. Thanks for sharing.

  86. Joany Hoffman says

    4 stars
    when you post a new recipe or even repost an old one, updated, its fun for us to try it out and see how it goes over with family, friends, self, etc. Like to see more things that one can take to a potluck.

  87. E says

    Can you please clarify this?? Do we add the extra milk if needed or not?!:

    Only if needed, slowly add up to 2 tbsp milk of choice as you stir. Don’t add more milk; it will eventually get gooey like cookie dough.

  88. Kathryn says

    5 stars
    These are incredible. So so so yummy! I used brown rice flour as I am sharing with a coeliac friend. My kids are in heaven, my 4 year old just told me, “this is the best day ever!” Thanks Katie!

  89. Laura says

    Loved these! Looking for the similar recipes to these, but I can’t find on your site. It was almost the same but had cocoa in the mix.

  90. Timary M says

    These look delicious! In my opinion, whenever chocolate and peanut butter are together the outcome never fails! Has anyone tried this recipe (or any of the other recipes) using whole wheat flour?

  91. Carolyn says

    Are you sure only 10 minutes of baking on these? I baked them 10 minutes and they were like soup. I baked them 5 minutes more, waited 20 minutes to cut them and they are still really soupy. I’ve put them in the fridge. 30 minutes later, they are good with a spoon. Ideas?

    • Unofficial CCK Helper says

      Have you calibrated your oven? They should be underdone when they come out because they continue to firm up as they sit in the fridge. But mine are cut-able within hours.

  92. Carissa says

    5 stars
    Got rained in today, so had nothing better to do than to bake.

    This is so yummy and extra dangerous — I might finish the whole pan!

  93. Karen says

    If I use Stevia or Splenda, how much would you recommend, instead of the xylitol? Don’t want to overdo it. Thanks so much!

  94. EllenB. says

    5 stars
    Love these Peanut Butter Chocolate Chip Bars. In order to give the recipe the best chance to succeed with my taste buds, I made them the most traditional way: peanut butter, white flour, granulated white sugar. I have no experience eating or cooking the “exotic” flours and sugar substitutes but plan on buying Spelt Flour, Stevia and Xylitol and substituting them one at a time into recipe repeats until I get them as healthy as possible and still maintain the five star rating. Thank you, Katie for your fab blog.

  95. Julie says

    4 stars
    This does not work with a 10 minute bake time!!! You might as well get a scoop of peanut butter and chocolate chips. I made two because I was taking one to a work potluck. Glad I did mine first and saw it was not firming up. . So I baked the second one longer and it was better. Got good reviews from people at work. The first one is still too gooey to eat with your hands. We’re just using spoons!!

  96. Sonal says

    4 stars
    I just made these and they turned out excellent. Next time I’ll experiment by increasing the spelt flour and reducing the PB by a bit.

  97. Molly says

    5 stars
    These are amazing Katie! I subbed mashed banana for the Apple sauce. Thank you for this delicious recipe! One question: do I need to refrigerate them?

  98. amanda says

    4 stars
    I’ve made this 3 times now with a slightly different variation each time. The first time I followed the directions including the optional 2 tbsp of milk and it was way too moist, the second time I did not use the milk and I used more spelt flour then it called for (I didn’t measure but I think it was about 3/4 cup) and it came out perfect. The third time I again didn’t use the milk and used about 1 cup coconut flour, the texture was good but it wasn’t sweet enough guess I should have added more sugar upping the flour like that. I also used different peanut butter each time, first time very generic jiffy, second time ‘peanut butter co.’ and third time ‘justin’s peanut butter.’

  99. Sharlin says

    5 stars
    God bless you!!!! These are SO SO good. I had cancer and my digestion got all messed up through the whole ordeal. I’m on a gluten, dairy and egg free diet, plus off of anything very seasoned or acidic, and so my food has become very bland. These are so good. They do not taste like special diet food. SUCH a treat!!

  100. Daisy Spencer says

    4 stars
    Is it true that these bars really have less than 3g of sugar per serving? They are delicious, but between the chocolate chips and the 2/3 cup of sugar I have a hard time believing the nutrition facts. And believe me I want to believe it! 🙂

  101. Julia says

    first, thank you for your lovely recipes (the black bean brownies are my favourite so far!). I was just wondering what kind of peanut butter you used in this recipe because I used natural peanut butter with no added ingredients (I’m not from the US) and they came out REALLY greasy, so greasy I couldn’t eat them, after trying a little bit. The fridge also didn’t help and I’m sure I used the right amounts. Does anyone have an idea what went wrong? 🙂

  102. Diana says

    Hi Katie, I don’t have applesauce at this moment? Is there something else I can use instead of applesauce? Thanks!

  103. Heather says

    Please help me but I think there’s no way that your macros/nutrition can be correct. I’m confused. One cup of peanut butter is (about) 225g or, 14 Tablespoons. The recipe calls for the bars to be cut into 12-16 bars. That is about ONE TABLESPOON of PB per bar… or 100 calories of PB alone without the other ingredients. Is there a typo somewhere? I just made these and I want to make them, but I don’t want to kill my healthy eating too! The macros I’m getting are nowhere close to what’s posted on here. Please clarify. Thx.

  104. Lena says

    5 stars
    Tried this one out today, but I replaced the granulated sugar with honey! They are now cooling down, I hope they’ll firm up as nicely even with honey in it. Might try it out with granulated sugar, too, later.

  105. Isabel says

    5 stars
    Just made these, and all I have to say is…
    All hail Her Chocolate-Covered Majesty Katie, Queen of Vegan Baking!

  106. Maya says

    5 stars
    Just made it today. I’m still surprised it’s healthy and vegan! My mum liked it so much that I had to stop her because I was afraid she would finish the dough 😀

    • A H says

      Try it, but be prepared for a result that is different to what you may expect. Be sure to respond back if you do experiment.

  107. Kathleen says

    These look AMAZING! Honestly LOVE peanut butter and chocolate together.
    P.S.–your recipes are great!! I’ve made a few of them before, and I’ve been impressed. Just subscribed 🙂

  108. Sarah says

    These are A-FREAKING-MAZING!!! they really really are. i used stevia powder as the sweetener. i added ground chocolate chips to the dough- like to do to my healthy muffins- but next time maybe add some full size to the top like the pic or even add in some nuts and it would be like a healthy breakfast protein bar. LOVE THIS!!! thank you.

  109. Teresa says

    These bars are absolutely delicious!! I made them with crunchy natural peanut butter and subbed 1/2 cup of brown sugar for the recommended 2/3 cup of sugar or xylitol. I love peanut butter-y desserts because they are not quite as addictive as chocolate desserts, while still having one of my favorite foods 🙂 thank you for the recipe, Katie!

    PS I actually really like them without the chocolate chips! I don’t think they need them, so long as you love peanut butter!

    • Julie Dove says

      Hi, I know Katie only uses fair trade (no slave labor) chocolate chips. Try brands such as Equal Exchange, Pacari, or Enjoy Life.

  110. Audrey says

    I just made this recipe and the flavor was delicious! I love the fact that there isn’t any butter, egg, or brown sugar that can pack on the calories. However, this recipe came out super dry, which was disappointing.

    • A H says

      Shouldn’t be dry. I’ve made this several times, and never had that problem. No mis-measurement of ingredients anywhere, or switching of ingredients from the recipe? Maybe try the FAQ at the top of Katie’s blog for other ideas.

  111. Alex says

    I made this recipe last night. Was really excited to taste it. But was VERY disappointed when I i did as it only tasted of bicarb!! Horrible!!

  112. Todd Kelly says

    These tasted good but were way to soft. The only way to really eat them was straight out of the frig. Any advice for making them firmer at room temp?

    • Julie Dove says

      Have never had that problem personally, but there are two things you can do: 1 is to just bake longer. 2 is to leave them in the fridge overnight and they’ll firm up considerably the next day.

  113. Tom says

    These were amazing! I turned them into a sundae by topping one with Ben and Jerry’s vegan coffee caramel fudge ice cream, wow! Just like a gourmet restaurant dessert.

  114. Glinda says

    Just made these today using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Although they are still somewhat gooey, they have a wonderful taste – as in could eat half the pan tonight! Plan on refrigerating them and seeing if they firm up tomorrow. Terrific recipe!

    • Glinda says

      They never really firmed up even after being refrigerated overnight. Maybe next time I’ll cook a few minutes longer. Nonetheless, they were still very tasty and I will make again!

  115. Alena says

    I made a batch of these a few days ago and they’re very yummy! I made a few changes though: I reduced the applesauce and increased the flour a tiny bit so that I could add an egg, because in my experience it makes the texture a little more spongy and less dense. I also mixed the chocolate chips in the batter instead of putting them on top, and baked them for about 20 minutes. I can’t wait to go home and eat another one tonight.

  116. DeDeNYC says

    These are grrrrreat!!! Made mine with sprouted spelt flour, had to add the 2T of almond milk because the batter was really dry and crumbly. W00t!!! Ooey gooey to the max on day 1 : ) ! And absolutely, they do settle more on day 2, so not to worry (in case anyone’s worried–which I surely was NOT–could’ve eaten the whole pan the first day and still have to restrain myself!!!). Thanks Katie for another awesome recipe!

  117. Heather says

    Just made these yesterday and they were fabulous. Very hard to not eat the batter, and even harder to wait for them to cool. After 20 min in the refrigerator they were still quite very gooey. We froze them and they are great straight from the freezer. It has more of a cookie hardness but still has the perfect mount of gooeyness.

  118. Melanie says

    I couldn’t stop thinking about these after seeing the pictures, and I made them as soon as I got home from work. They did not disappoint! I used a mixture of almond and peanut butter to finish up the jar, and they turned out great.

  119. Erdal says

    If I were to make this again which I probably won’t I would definitely omit or at least greatly decrease the baking soda. I can taste it in the bars and it didn’t do much to make it will rise. I’m not really sure why this recipe calls for so much baking soda…

  120. Basira says

    hey, I found ur site accidentally on pintrest. I don’t trust the recipes that I found through pintrest but I’m gonna bake these bars and let u and ur reader like me to know the result 🙂 seems so simple and so yummy

  121. Ashley says

    Hi! I love this recipie! I’ve made it a couple times now but recently I’ve had to go on a special diet for health reasons and had to cut out the applesauce. I saw you recommended the zucchini bars but I didn’t have any on hand. So I replaced the applesauce with sweet potato, turned out great! Just wanted to let you know! Keep up the delishishness you amazing lady!!

  122. Melissa says

    I didn’t let the peanut butter cool off enough so it melted my chocolate chips and turned it more into brownies. Maybe add to make sure peanut butter is cooled first.

  123. Eliane Mendes says

    I absolutely love this recipe!! The chewy, gooey bars with the peanut butter and chocolate flavours are AMAZING!! I am making today again. When I want cookie this is what comes to my mind. Yummy

  124. MarylandGal says

    has anyone tried these without the added sugar? Im wondering if using sweetened apple sauce and sweetened almond milk if they may be sweet enough without the sugar. Thanks!

  125. Lauren says

    Katie-I love your site and all your ideas. But I’ll be honest, every time I try a recipe and I follow it exactly…it doesn’t turn out. ?I just made this recipe for guests and let it cool for an hour and they still didn’t set up. I even baked them 5 minutes longer than you said. It’s just disappointing when you’re looking forward to a treat and it’s mush.

    • Jason Sanford says

      Based on how many commenters (me included) have made this recipe successfully, I would guess that it probably has something to do with your oven, especially if you are having trouble with multiple recipes. Have you calibrated your oven ever? If not, I definitely would recommend starting there! Elevation can also change recipe baking times considerably. Not sure if that would pertain to you so I figured I would mention it as well.

  126. Lanie says

    Is there anything I can do other than applesauce?? I have neber seen a recipe call for that. Do u even taste it? Not a fan of applesauce, that’s why.

  127. Molly Kelley says

    Yummy, but I would 1/2 the vanilla next time. It may just be my kind of extract (it is very strong), but the flavor was a little overwhelming. Will definitely make again!

    • Jason Sanford says

      Hmm did you use imitation vanilla extract by any chance, or does it say “pure” on the label? Just asking because imitation vanilla is commonly sold and would definitely have a strong aftertaste!

  128. Debby says

    These were really good, but I’m going to cut down on the sugar when I make them again, maybe half. A bit too sweet! I’m allergic to peanuts so I used cashew butter. My grandson went nuts over these!

  129. SJ says

    Let me start by saying I LOVE this blog. I’ve been recipe hacking since I became a health conscious vegan 20 year ago. Huge thanks Katie for all you’ve shared. BUT I had to comment (for the first time) regarding the serving size the nutritional info is based on. If you are using the suggested 8″ pan and divide this recipe into the suggested 16 serves that works out to 1″ squares. Seriously? May I request that the nutritional info relates to a realistic serving size to avoid being misleading? We get enough deception from processed food labeling, let’s keep this site completely translucent. Lastly, an FYI: I made this recipe with 1/3 peanut butter and 2/3 PB2, and a mix of almond flour and coconut flour, and it worked. Yum yum! Ps: much love to you Katie, don’t mean to offend you! 🙂

  130. SJ says

    OPPPS!!!!! My sincerest apologies. #mathfail Please ignore my previous comment. A serving is 2″x2″. Love your work Katie. (skulks away in disgrace)

  131. Helene Victor says

    Mine is in the process of firming up as I just took it out of the oven. I am not sure, though, if it will firm up by tomorrow as it is falling apart now. It certainly tastes delicious, though. But what bothers me is that it did not rise. It will be great for family but not for guests.
    Any reason for it not rising since the recipe was followed and milk was not needed?

  132. Barb says

    Made them to the recipe except that I only had 3/4 cup PB, so used 1/4 cup sunflower butter. I used almond flour. Mixed them in a stand mixer until some of the natural oils came out, and then patted them into an 8×8 pan. They were AH-Mazing!! So, so fudgey and yummy! Will definitely make them again very soon!!!

  133. Annie says

    These were SO delicious! I made them with whole wheat, a little less than 2/3 cup white sugar, and dark chocolate chips! Sooo yummy! Thank you for the recipe!

    • Jason Sanford says

      Hi! You would use the almond flour version and unsweetened yogurt (or coconutmilk yogurt), and a keto friendly granulated sweetener such as erythritol.

  134. Shira Rosenthal says

    I’ve entered this into MyFitnessPal exactly as written, and am still coming up with a different calorie count than you list. I used regular peanut butter, sugar, spelt flour, and dark chocolate chips, and am still getting 153 calories per bar :/ help!!?

  135. mary says

    came out a doughy mess.. tasty but . uncooked… i think i’ll test baking 20 min instead of 10… 13 min failed. it needs a bit more flour…

  136. Jaycee Farmer says

    Hi Katie, I was just wondering how I might be able to adjust this recipe if I choose to use some powdered peanut butter along with the natural stuff? I know this will make my batter much more dry, so should I just add more yogurt/milk to add moisture? I’m also not vegan/vegetarian so I was considering adding an egg or some egg whites as well. Thank you!

  137. Katie says

    These are INCREDIBLE. One of the best desserts I’ve ever eaten…and I’m a fairly recent convert to healthy desserts! I used half granulated sugar and half stevia, and it was amazing (my first try ever using stevia!). I also used dark chocolate chips. These remind me of peanut butter blossoms. They are ultra rich and decadent! The only problem is that I ate them too quickly.

  138. Dianne says

    This made SUCH a small batch that the 9 x 9 pan I had prepped, I couldn’t use, had to use a loaf pan because it was half the size… did I do something wrong? Otherwise yummy!

  139. Lauren says

    I made these for my boss’ birthday at work today and everyone was raving! They couldn’t believe something vegan and GF tasted so good, lol! The GF folks were happy too 🙂

  140. Katie Cahill says

    Made using applesauce, unbleached all purpose flour, half sugar & half stevia (stevia in the raw brand) & dark chocolate chips. Such an easy recipe and my favorite so far from Chocolate Covered Katie! The only problem with these is not eating too many. They are unbelievably gooey, rich, & decadent. They get devoured at parties, & no one would guess they are far healthier than most baked goods!

  141. Millie says

    Made these, they’re pretty good. Something about the flavor doesn’t jive. I used Fage 5% Greek Yogurt, Truvia granulated sweetener, almond flour and chunky natural peanut butter. Hope they firm up overnight!

    • Jason Sanford says

      Probably the truvia, because artificial sweeteners just don’t always get masked in recipes very well. Otherwise it’s just peanut butter and chocolate chips and flour, so there’s really not any other thing that could cause a strange flavor I don’t think. Jason

    • Jason Sanford says

      You probably could but would have to just use much less because it absorbs so much liquid and a little goes a long way. Be sure to report back if you try!

    • Jason Sanford says

      Hi, sorry you caught it just at the bad time! To get the video to actually send out in emails, Katie posts it this way right before the email goes out, because otherwise it just shows up as a blank space in the email. It should be working now! Jason (media relations)

  142. Sally says

    Very late to the party on this one but just got an email with this recipe yesterday. Thought it was a brand new one. LOL.

    Made 2 batches- one for my hubby who is GF and doesn’t do ? along with one son and did another one for the rest of the family.
    Still gooey after overnight but it fine. We Like rolling them into a ball. LOL

    I actually prefer my hubby’s batch. They both turned out well. For his I used old Buckwheat flour that we have had for a few years. (Finally have a use for that flour) almond butter with a little cashew butter, needed 1 tbs of almond milk. Also use evaporated cane sugar, and real Mexican vanilla.
    ***My oven bakes cooler so I always have it at 375 when a recipe calls for 350 and I baked it for 13 minutes. I baked one batch at a time. Also we use the sugar-free dark mini chocolate chips.

    With the family batch I ran out of regular creamy peanut butter so we use chunky peanut butter and one tablespoon of regular 2% milk along with the same kind of vanilla and evaporated cane sugar and white non-GMO flour.
    so this one really has the peanut taste because of the chunks of peanuts in it. Maybe that’s why I’m not a fan of this batch and prefer my hubby’s.
    In picture the darker ones on the left are the GF, peanut free ones and the ones on the right are the peanut, white flour ones.

    • Jason Sanford says

      I love your picture so much, and I laughed at the flour comment because I have a package of chickpea flour in my fridge that has the same thing – never any idea what to do with it!

  143. David says

    Hi Katie, is it preferable to use natural peanut butter (i.e. just ground peanuts) or a standard shelf brand (e.g. Skippy, Jif, etc) that has added sugar, oil, etc? Which do you use? Have you used both?

    • Jason Sanford says

      Katie usually uses natural peanut butter in general but has made these both ways and both are good! Readers have made them with all sorts of different peanut butters (or also other nut butters). It seems to be a very versatile recipe that can work with different options 🙂

  144. Bibi says

    Hi, I’ve got a question:)) What is the measurement of the cup which you use in all your recipes? Because i guess it’s not typical Europe size. Thank you for response :))

    • Jason Sanford says

      It would be a US cup. Gram measurements would depend on whether it’s a solid or liquid being measured, so I’d recommend googling a specific ingredient. Example, 1 cup peanut butter is around 240g.

  145. Jennifer says

    Your recipes are good and it rely on many of them to help me with my sweet tooth. But this, THIS! It is amazing. Salty and sweet and chewy. Everyone I’ve shared it with cannot believe it’s not bad for you!

  146. Katie says

    These are sooooo good! I used Jif natural for the nut butter, almond flour for the flour option, and coconut sugar. Better than a Reese’s egg!!!

  147. kat says

    Made these last night and the were gone by today, so I’m making another batch right now! YUM, Yum. YUM!! Thank you Katie, you are a bloody genius.

  148. LJG says

    Mine didn’t come out as I expected. It was very soft and the consistency of cookie dough after I baked it. I followed the recipe, not using more than 2 tbsp of milk, etc. I’m wondering, does it need more flour or less peanut butter or something? Suggestions??

  149. Samuel Leask says

    What is the best kind of flour to use? I’m making them for a meat-eating friend and I don’t want them to taste “healthy”…

  150. Nancy Preston says

    Hi Katie, this recipe looks amazing and I am dying for a treat since being on Keto Diet for 5 days now. I was wondering how big a serving size it. I read they were 36g per serving, but I not all grams are equal (ex. 1/4 C of stews or soups or rice can vary between 29g to 33g.) Just wanting to give this dumb diet my best effort for the whole 28 days…. until I can slowly add carbs back in. Thanks!

  151. Corina Stone says

    This is the best recipe ever. I won’t ever make another bar again. It is my husband favorite and mine. Thank you!

  152. Janet says

    I made them e peanut butter chocolate bars and they were so easy to make. I followed your recipe and for some reason they have a bitter after taste? I used Smuckers All Natural Peanut Butter, a fresh opened jar, and I did add the milk that was optional. I used Almond milk, not sure if that caused the bad taste or not. Any suggestions?

    • Jason Sanford says

      Hmm, the only thing I can think of is maybe did you bite into a clump of baking soda that didn’t get fully stirred in? Or is the baking soda old? Does the peanut butter taste ok if you try it on its own? (If not, maybe the nuts went rancid?)

  153. Angela says

    Katie you are a Godsend! I’m neither vegan or a healthy eater but I have vegan family members. I wanted to make a vegan dessert this year and stumbled on your blog. I’m glad I did! Your chocolate cupcakes are to die for. I couldn’t resist trying these bars. They rose really well and are currently firming up in the fridge. I can’t wait to dig in. Makes me want to explore more vegan recipes. Thanks for all of your hard work. You certainly saved me a lot of research! Can’t wait to try a few of your other recipes. Thanks again

  154. Emily Huisingh says

    Just made these and oh my wow! My husband loves peanut butter cups and he said these were better! The texture is lovely, I used a local peanut butter that does a half creamy-half crunchy (peanut only) peanut butter and it turned out amazing. Husband said he was ready to quit low carb but after these he said he can soldier on!

  155. Theresa says

    First I’d like to say that I made the chocolate peanut butter ice cream with the banana and it was amazing so I decided to try another one of your recipes. Unfortunately this one didn’t come out as well. I use yogurt instead of applesauce, coconut sugar for my granulated sugar and substituted white chocolate. I cooked it for 10 minutes as stated and let it sit for 2 hours. It will not cut into a cookie, falls apart and seems very undercooked. It is still moist and more like batter. Any advice would be greatly appreciated. Tried to upload pic but for some reason it wouldn’t load. Thanks!

    • Jason Sanford says

      Hi what did you sub white chocolate in place of?
      Also, let them sit in the fridge overnight and they firm up! Let me know if that works! 🙂

  156. Stephanie says

    Amazing!!!!!!! So yummy!! I made them exactly as shown except added a little more chocolate chips. I made them with vegan chocolate chips, and didn’t have to use the optional 2tbsp of milk. I also chose to use the applesauce vs the yogurt since I was out of non dairy yogurt. My parents were over for dinner and I hadn’t had a chance to make dessert. This was so quick and easy, I made it after we ate dinner. Everyone loved it!!!! All the vegans and non vegans. I’m ready to make a second batch this morning. I’m not sure how to add the star ratings but this gets 5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ from me.

  157. Sandy says

    This was the first recipe I have tried from Katie. Wow! It was so delicious. My kids finished in off with me in a couple of days. It was so sweet. You couldn’t eat more than the tiny piece if you wanted to! Can’t wait to try more. Thanks so much!

  158. Rima says

    I made this keto. I used almond flour, granulated erythritol, and natural unsweetened peanut butter. After cooling for over an hour, they were very soft and falling apart. The worst part was the overwhelming peanut butter flavor. Both my husband and I are peanut butter lovers but we couldn’t eat these. I was very disappointed.

    • Jason Sanford says

      I’m confused, why would you not want a peanut butter recipe to have a peanut butter flavor?
      The falling apart part can be solved by just refrigerating overnight, but I would definitely not recommend making a peanut butter recipe if you don’t want it to have a peanut butter flavor.

  159. Vanessa Carter says

    I love these!!! I have celiac with problems with dairy, eggs, and soy. I’ve spent the whole pandemc cooking my way through your recipes, and this is a family favorite! My MIL, who is vegan, thought they where amazing.

  160. Annette Wood says

    I’m new to all this. When a recipe calls for say 2/3 cup sugar or substitute, do you use 2/3 cup of the substitute? I have found that the sugar replacements are way too sweet for me. So, what are my options? Thanks

  161. Tiffany says

    Wowzas. These are easy and delicious! I will cut the sugar next time but otherwise they’re perfect. I love them straight from the freezer.

  162. Jasmine Sarvi says

    Unfortunately, these did not turn out well. I followed the general recipe (using white flour, 2% milk (2tbsp), coconut yogurt, white sugar). The flavor was great. At 10 minutes, it was way too goey..still very much battery. I let it sit for 2 hours and still goo.

    Will definitely try again but maybe at 375F for 13 minutes instead.

    • Jason Sanford says

      Hi! Just put them in the fridge overnight and they will firm up beautifully 🙂 Let me know if that works!

  163. Hope says

    These are fantastic! The first time I made them I was concerned with how soft they were but it did firm up overnight. The second and third time I made them I cut the sugar in half and they were still delicious. My boys just requested these bars again. This has been an isolation favorite recipe!

  164. Denise Corklin says

    WARNING!!! DO NOT EAT THIS DOUGH RAW……you will never have enough to bake into bars! Absolutely delicious!!!…..and egg/worry free😉

    I used a hand mixer to mix all the wet ingredients, then added in the dry ingredients and mixed again. It looked like it was very dry but as soon as I used my clean hands to smash it together it was the perfect consistency of cookie dough with the addition of any milk. Super fast and easy; took less than 3 minutes from first ingredient to pan.

    Bars came out perfect.

    Funny…I gave some raw dough to my elderly Father convincing him these were safe to eat….his eyes lit up and he exclaimed he had never eaten raw cookie dough before, but that this was REALLY good!

    Thank-you Katie….you’re recipes have never failed to delight.

    • Denise Corklin says

      Correction to my statement in regards to the hand mixer. I DID NOT need any milk.

      ….and by the way, the unset, fresh from the oven bars are unbelievably delicious eaten warm with a spoon!!

  165. Anon says

    These taste great but literally falls apart. My baking instincts told me to add an egg which going to do next time bc I’m not vegan.

  166. Janis Bartels says

    These are called “Chocolate Chip Peanut Butter Bars” and yet the “1/4 cup chocolate chips” are listed at the bottom of the recipe as “optional!” I don’t get it – How can you even Call them chocolate chip bars if the chips are optional??
    Are you sure those “optional” chocolate chips aren’t the ones you suggest sprinkling on the top at the end, and maybe there should also be some chocolate chips that get added in when you mix the batter?
    I haven’t tried these yet, so I can’t say, but as the recipe reads, it seems not to make sense.

    • Jason Sanford says

      They can be chocolate chip peanut butter bars if you add the chips, or are also good as plain peanut butter bars without. Both ways are super decadent, and the 1/4 cup is the only amount needed (although you can of course add more lol).

  167. Danna says

    I’ve made a keto version twice now and really like them. I used coconut flour (definitely needed the milk), Greek yogurt, granulated monk fruit blend, and Choc Zero monk fruit chocolate chips . I immediately froze them and then warmed up one piece a night for an evening treat.

  168. Kathy says

    I made these for dinner yesterday and they taste so fabulous I’d like to eat the whole stinking pan by myself! I do have one question for you – the bars are extremely gooey. Almost gushy. Delicious but gushy. I’m wondering if you’ve ever tried adding in more flour to give them a little different texture? More like real cookie bars? Would you have any suggestions on how to get that texture? Honestly, these are the best tasting bars I’ve ever had. But I had complaints from my husband and son on the texture so I’d love to change them ever so slightly if possible. Thank you for your help

  169. Kate Holzmann says

    THESE ARE SO GOOD!! I made them and used almond butter (boyfriend is allergic to peanuts) and then for the sugar I used coconut sugar so the bars overall are a little bit of a darker shade but they are so yummy. I waited 20 minutes and dug in so I’m not sure if they’ll ever be solid enough to where I’m not scooping it out but that really is not much of a problem at all!

  170. Kat says

    Considering there’s no egg, I may just stir these up, with chocolate chips, put it in a jar in the fridge, and eat it by the spoonful! ;D

  171. Caitlin says

    could you replace some of the granulated sugar in this with mashed banana? I’m hoping to make these tonight but i’d love to somehow add some banana in it too! (cuz banana, nut butter and chocolate is a GREAT combo!) 🙂

  172. Debbie says

    These were really good. The only slight problem that I had was that these bars didn’t bake in 10 minutes. I had to bake them for about 25 minutes total because they were waaaaay underdone. But besides that, they were EXCELLENT!!!

  173. Katie C says

    Hi Katie, I loved this recipe, but since I’ve started reducing my sugar it’s become too sweet for me. But I LOVE pb & chocolate!

    1) how might I go about reducing sugar? Is there anything else you’d suggest tweaking if you were going to reduce sugar?
    2) If I wanted to substitute dates for sugar–what are some tips for that? I’ve successfully subbed pureed dates for honey in some of your bar recipes but haven’t tried replacing sugar with dates!

    I’m sure I sound weird…but this has been helping me feel my best. It’s amazing how much reducing sugar & increasing fiber has changed my health!

  174. Connie says

    Excellent! I had to bake them about 25 minutes, but they were perfect. I love that there are no eggs- get tired of eggy keto stuff. I used half peanut, half almond butter, almond flour and Lilys chocolate chips

  175. Liv12 says

    OMG! Katie! These are the most tasty things every!! Thank you! I am made these for halloween and i am also making
    IT so good! The best day every! And I turn 13 in 5 days! TYSM KATIE!!!



    • Liv13 says

      Well, maybe not, or use both!

      Brown Sugar+Chewie-y ness. And yeilds a caramel taste
      White Sugar+ Melts in the dough and makes it sweet and a bit crisp.
      Use both!

  176. Sonya says

    Amazing! I used applesauce and whole wheat flour. I’m having a hard time stopping. I have to keep telling myself to leave some for tomorrow. My husband and sons loved them, too.

  177. Smallbutmighty says

    Hi Katie
    Do you think using peanut flour that is reconstituted into peanut butter will work for the peanut butter (pb flour +water) …maybe subbing half regular pb and half pb made with peanut flour?

    Thanks I’m advance!

  178. CCK Media Team says

    Hi, the screen should definitely load properly (and is loading on our end), so we’d love to send this to Katie’s ad manager and see if there’s something going on for some readers that needs to be fixed. What browser are you using, and are you on a phone or desktop?

    • CCK Media Team says

      We still really need to know what browser you’re using, whether it’s phone or desktop, and examples of other big food blogs you read where you don’t experience the same thing, because we aren’t experiencing this’ll can’t send any information over to Katie’s ad network without more details.

  179. Cristy says

    Absolutely divine, heaven in a bite! Delicious! I used ricotta in place of the applesauce and finished off with a a little whip cream on top. Recipe was perfect and one of my favorite keto desserts now. Thank you!

  180. Kristine S. says

    I made these because they sounded delicious and they are! I used sprouted whole wheat flour, plain 2% yogurt, oat milk and common peanut butter. It took patience to get wet and dry incorporated but success when a consistency like cookie dough was achieved. My pan was glass and about 7″x5″ (exterior) so I baked about 13 min instead of 10. I think bars are a little thicker but are done. Recipe feey easy and I’m sure I will make again. 😋

  181. Jennifer says

    These were the easiest desert to make! Thank you. I swapped PB for almond butter and I used 1/2 monk fruit sweetener and half coconut sugar instead of sugar to make them a bit healthier😉I am not use to so much sweetness but they were so yummy. Will make them again only double the recipe!!

  182. Susan says

    I made this low carb. subbed 2 eggs for applesauce, used natural no sugar added PB, swerve brown sugar, lily’s sugar free chocolate chips and almond flour. they are amazing!! I probably should have baked them a bit longer than 10 minutes as they fall apart when I pick them up but that’s probably due to eggs making them more moist. I’ll bake them 13 next time and there will be a next time!! thank you for the recipe!!!

  183. Juanita McCune says

    Loved the cookie dough before baking. 😉 I used the yogurt, almond flour, Pyure sweetner, and Lily’s chocolate chips as subs. I only baked them 10 min. They never got firm, even over night. I liked the taste, but will bake them much longer the next time to see if they firm up better. Would be great crumbled over some sugarfree ice cream!

  184. Marianne says

    These are really delicious! I made a few changes, if you are interested:
    I usually only have homemade peanut butter in the house, and I find that it does not really “lend” itself to baked goods. I happened to have a jar of Skippy (gasp–I know, it is so bad for you!), so I figured, OK, I will use that. Because of that, I only added half the sugar the recipe called for. I also used an egg in place of the yogurt (no special reason, I just prefer eggs in baked goods). The end result is very tasty, but almost too sweet. Therefore, I encourage you to cut down on the sugar if you use the bad-for-you, processed peanut butter.
    Oh, and it needs more chocolate chips 🙂

  185. kim says

    Do you think I can swap out the sugar with pure maple syrup? And if so, what equivelancy do you think?

    Thank you!

  186. Tanya Froome says

    Hi Katie! Family loved them! I served them warm with ice cream in between 2 pieces. I used gluten free all purpose flour and they turned out great. Love your recipes!

  187. Katy says

    Love these so much. I’ve even found the flavor doesn’t change much and they are still just as good without the sugar.

  188. KS says

    You don’t list how many chocolate chips go into the recipe. It looks like a cup or more in the video. All you list is 1/4 cup, optional, to go on top. Please clear this up. I’d liek to make this for my husband. Thank you.

  189. Jane says

    5 stars
    Yep they were good! Used monk fruit. They seemed almost rawish in the centre when they came out of the oven, but if you follow the instructions you will have a nice soft and chewy treat.

    • CCK Media Team says

      Nope! People have used all sorts of nut butters with no issue. Personally, Katie likes peanut butter WITH salt, but many people say unsalted is fine as well.

  190. Amber says

    4 stars
    These were good, though I think I would change a couple things. They were a bit too sweet for my taste and the baking soda came through quite strongly. I will try cutting back on the suggested amounts. Very, very soft set, even the next day – like an underbaked brownie (not a bad thing!) I’m looking forward to trying different flours or even oats. Thanks for the recipe!

  191. Vicki says

    I love your recipes! My grandson has many food allergies, sugar being one. He does not like the taste of xylitol, could I use pure maple syrup instead? Thank you!!

  192. Tanya Manns says

    Our daughter has fructose malabsorption and it’s so difficult to find yummy things for her but you are amazing! This dessert is fabulous along with all your other recipes we have tried. Thank you!

  193. Candi says

    5 stars
    These are to die for!
    I normally get a recipe and fiddle with it a bit to get it just right…but these, I wanted to eat the entire pan.
    My husband is usually ehhh on keto dessert but he also loves these.

  194. Joanne says

    I don’t like to read the whole ‘back story” that everyone wants to include when a recipe is given. I skip it. So when I finally get to the recipe it would be nice is all the info is included *in the recipe*. Reading “Press into prepared pan” isn’t helpful. What size pan? What prep?

  195. Tammy Caserio says

    I love the look of this recipe. Thanks for all the yummy chocolate recipes! How many chocolate chips are inside? The optional is only listed. Thanks!

  196. Oona says

    5 stars
    DELICIOUS!! They are super duper easy to make, and what’s better than a soft peanut butter cookie. I made a couple modifications per the comments. I used half the amount of coconut sugar, and half the amount of baking soda. They came out super yummy, with almond flour. I think next time (which there WILL be a next time), I might try oat flour, so that they are slightly firmer. 10/10 recommend!!

  197. Mel says

    4 stars
    I found these to be softer than I expected even after they’d cooled completely. (That was without even adding the milk) Also a bit sweeter than I’d like, so if I made these again I’d reduce the sugar, as I think that would make them less soft also. I used equal parts white sugar and brown sugar. I used yogurt and was pleasantly surprised to find that I couldn’t taste it. I stuck them in the fridge overnight so hopefully they’ll be a little firmer today.

    • CCK Media Team says

      You don’t, but the almond flour version is especially gooey (if you love gooey chocolate chip cookie bars as opposed to cakey ones, this is a good thing). You can definitely add a little extra if you want firmer bars, but they do firm up and are sliceable with the specified flour amount as almond flour 🙂

  198. Audrey says

    This looks delicious! May I ask what kind of flour and sugar you used? I’m hoping to make these as close to how you did so it’s in line with the nutrition facts.

  199. Honeyb93 says

    4 stars
    I made 2 batches this is actually my second time making them my first time they fell apart but they tasted so damn good I decided to go for it again so…. I made too batches one with yogurt one with apple sauce (I couldn’t remember what I used the first time) I whipped up an egg and divided it evenly into both batches it solved the too dry need a Lil milk issue and the crumbling not solid issue (I agree with the original recipe’s creator Katie, overnight it won’t crumble and is perfectly solid but who wants to wait overnight) this does make it non dairy free non vegan but I wanted keto so it’s still keto friendly and my goal is accomplished I used keto friendly flower and monkfruit sugar (also did 1/2 cup of sugar instead of 2/3 cup to solve that it was too sweet but keto sugar is always sweeter than regularsugar keep that in mind. THANK ME LATER.

  200. Allison says

    These were really delicious! A nice simple recipe that was easy to put together. The chocolate chips and salt are very important. A note: I did bake them for about 5 minutes longer in order to get some colour around the edges. At 10 minutes, it was still very much undercooked. The bars do firm up the longer they sit (I found them to be the most stable about 2 days after baking) as they are quite soft and fragile before then. But still really delicious even when they are very soft

  201. Dee says

    5 stars
    A great treat and so easy to make! I love this recipe. I used regular flour, regular sugar and used the two tbl of milk. I also let it bake for 12′ not 10′. It’s so delish and chewy.
    Thank you for this recipe!

  202. ALEXIS RICCO says

    5 stars
    Ohhh how I missed you! I think I started following you when just you me and a dozen others were vegan and basically “ONE OF THOOOOSSSEE PEOPLE” I SAVED your recipes to DESKTOP L. THAT LONG AGO!! BEEN looking for these baes!bags!! SOO EXCITED!! I AM MWALKING TO KITCHEB NIW!! Thanks Kate!! 😊

  203. Sherry says

    Katie, What kind of peanut butter do you use? Do you use natural peanut butter or regular peanut butter? Would you share the brand please? Thx,

  204. Marina says

    5 stars
    I never leave reviews but this was by far the best dessert recipe I’ve ever tried. Super easy and quick to make. I used almond flour, monkfruit baking sugar, and swerve dairy free sugar free semi-sweet chocolate chips to make it sugar free and gluten free. My god I am in HEAVEN. The texture is fantastic and just the right amount of sweetness. Going to make these weekly for a healthy dessert option.

  205. Nancy C Jackson says

    5 stars
    these are amazing my family loves them, and so do I, they are so good and super easy to make, if I could eat these for breakfast, lunch and dinner I totally would

  206. Nancy C Jackson says

    5 stars
    these are amazing my family loves them, and so do I, they are so good and super easy to make, if I could eat these for breakfast, lunch and dinner I totally would. thank you Chocolate Covered Katie

  207. lgorman says

    These look amazing and the kids have no school tomorrow… we need to bake! Can we sub coconut sugar or syrup/honey for the white sugar? Thanks!

  208. Karen says

    5 stars
    These were easy to make and very tasty. I used homemade applesauce and it worked fine. They are very soft and need to be refrigerated in order not to get too soft to serve.

  209. Nicole H says

    I have a question about the xylitol, I have been reading that this causes stomach issues so I do try to stay away from it, as I have tried it in the past with stomach issues. Can I substitute it with honey as a natural sweetener?

    Thank you, Nicole

  210. JL says

    5 stars
    I’m just discovering your recipe in 2024. It’s amazing…I made it with the all purpose flour and Greek yogurt option. I have to slap my hand to keep from eating them all by myself…

  211. Shelby Zimmer says

    5 stars
    These are the best cookies I’ve ever had.
    They’re my DH’s favorites too. That’s literally the only thing he asks for a father’s day gift, and it always makes him so happy to receive a batch of these nummy treats. 💙

  212. Chasity says

    Interested in trying these, just wondering how you keep them? In the fridge or in a ziploc at room temp?

4.94 from 267 votes (209 ratings without comment)

Leave A Reply

Recipe Rating

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes