- 1 cup nut butter of choice, or allergy friendly sub
- 2/3 cup pure maple syrup, honey, or agave (Here's a sugar free version: Chocolate Chip Peanut Butter Bars)
- 1 tsp pure vanilla extract
- 1/2 cup flour (spelt, white, oat, sorghum, or almond all work)
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup regular or mini chocolate chips, optional
Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well, and set aside. If not yet easily stir-able, gently heat almond butter until softened. Stir all ingredients together until smooth, making sure to stir well so you won’t get a clump of baking soda in the finished results. Transfer the batter to the prepared pan and smooth out with a spatula or another sheet of parchment. If desired, press some chocolate chips into the top. Bake 13 minutes on the center rack (or 15 minutes if using almond flour) – they will look underdone when you take them out, but this is okay. Let them sit at least a 1/2 hour if you want them extra gooey, or let them sit overnight for the perfect firm-yet-soft bars.View Nutrition Facts
Calories: 154kcal