Peanut Butter Chocolate Chip Bars {Gluten Free}

We have been having a tough time getting the school lunch balance right. Somehow we have to create a lunch that is (1) exciting enough for my daughter to eat without encouragement, (2) filling enough to get her through the afternoon, (3) an optimal balance of carbohydrates (for energy), protein, and fat (to keep her feeling full), (4) capable of being eaten fairly fast (i.e. no bags of popcorn), (5) nutrient dense, and (6) not too high in sugar. It is not an easy task, and one that we repeatedly fail at. It was this school lunch issue that led me to create these delicious gluten free peanut butter chocolate chip bars.

These amazingly filling and tasty little morsels contain plenty of protein from the peanut butter, egg, and oats, a burst of omega-3 fatty acids from the flax seed, and no added sugar (save for a few chocolate chips, which are there as an incentive to eat when there is no parent providing encouragement). The sweetness comes primarily from the dates, which contain potassium and plenty of fiber along with the natural sugar they contain. And as long as you buy gluten-free oats, these peanut butter chocolate chip bars are also gluten free.

Peanut Butter Chocolate Chip Bars {Gluten Free}

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

These gluten free peanut butter chocolate chip bars are full of protein and omega-3s for a healthy, filling snack

Author: Esther Schultz

Recipe type: Sweet treat

Serves: 16

Ingredients

• 1 cup oats
• ½ tsp baking soda
• 2 tbsp ground flax seed
• ¼ tsp salt
• ½ cup dates (~8)
• 1 large egg
• 1 cup unsalted peanut butter
• 1 tsp vanilla extract
• ⅔ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350F (175C).
2. Line 8×8 baking tin with parchment paper, or lightly coat with cooking spray or butter.
3. Blend the oats until fine.
4. Add the baking soda, flax seed, and salt to the oats and mix.
5. In a separate bowl, pour ¼ cup hot water over ½ cup dates, let sit for a few minutes, then blend to a thick paste.
6. Whisk the egg in a large bowl. Add the date puree, peanut butter, vanilla extract, and dry ingredients, and stir until well combined.
7. Stir in the chocolate chips.
8. Pour mixture into the prepared baking tin and press down firmly all over (I found it easiest to do this with my hands).
9. Bake in the oven for 20 minutes.
10. Remove from oven and leave to cool in the baking tin.
11. Once cool, remove from the tin, cut into squares, and enjoy.

3.5.3226

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