Sunflower Butter & Jelly Cookie Bars

These are probably my favorite dessert I have made by far.

Warning: don’t be shock if you end up eating the whole pan of bars in one night.

My husband and I are guilty of that. Lol

Prep Time

12 Minutes

Cook Time

30 Minutes

 

Total Time

42 Minutes

 

Servings

8

Ingredients

For the cookie crust and crumble

  • 3/4 cup sunflower butter
  • 4 tbsp lakanto maple syrup
  • 3 tbsp coconut oil melted and cooled
  • 1 cup blanched almond flour
  • 1/4 cup coconut flour

For the Jelly

  • 2 cups organic frozen berries or strawberries 
  • 2 tbsp of chia seeds

Directions

To make the jelly

  1. Place strawberries in a saucepan over medium heat and bring to a boil, stirring occasionally. Lower the heat to a simmer and cook 10 mins more minutes, stirring and scraping occasionally to prevent burning. Stir in the chia seeds and allow the jelly to cool and thicken in the refrigerator while you prepare the crust/topping.

To make the crust

  1. Preheat your oven to 350 degrees and line an 8×8″ metal baking pan with parchment paper.
  2. Whisk together the sunflower butter, 3 tbsp maple syrup, coconut oil until smooth. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms
  3. Press 3/4 of the dough into the prepared baking dish lined with parchment paper. Bake at 350 degrees for 7-8 minutes, then remove from oven. (Set the remaining dough in refrigerator).

To finish the bars

  1. Spread 1 cup of the jelly* over the partially baked crust starting in the middle and working your way out. crumble the remaining chilled dough over the top evenly.
  2. Drizzle 2-3 more Tbsp of sunflower butter over the top as desired, then bake in the preheated oven for 25 more minutes until center is bubbling and top is turning light brown.
  3. Allow to cool completely before cutting into squares – you can keep in the fridge to speed up the cooling time – the longer the bars are left to cool the easier they will be to cut into neat squares.
  4. Store leftovers covered in the refrigerator for up to one week. 
  5. Enjoy!
Print

Sunflower Butter & Jelly Cookie Bars

Course Dessert
Cuisine American
Keyword Keto, Paleo, Vegan
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 8
Author Kimberly Althauser-Lucas

Equipment

  • 8×8″ nonstick baking pan 

Ingredients

Cookie Crust Crumble & Crumble Topping

  • ¾ cup sunflower butter
  • 4 tbsp Lakanto maple syrup
  • 3 tbsp coconut oil melted and cooled
  • 1 cup blanched almond flour
  • ¼ cup coconut flour

Jelly

  • 2 cups organic frozen berries or strawberries
  • 2 tbsp chia seeds

Instructions

To make jelly

  • Place strawberries in a saucepan over medium heat and bring to a boil, stirring occasionally. Lower the heat to a simmer and cook 10 mins more minutes, stirring and scraping occasionally to prevent burning. Stir in the chia seeds and allow the jelly to cool and thicken in the refrigerator while you prepare the crust/topping.

To make crust and crumble

  • Preheat your oven to 350 degrees and line an 8×8″ metal baking pan with parchment paper.
    2. Whisk together the sunflower butter, 3 tbsp maple syrup, coconut oil until smooth.
    3. Stir in the almond flour, coconut flour, and baking soda until a thick crumbly dough forms.
    4. Press 3/4 of the dough into the prepared baking dish lined with parchment paper. Bake at 350 degrees for 7-8 minutes, then remove from oven. (The remaining dough set aside in refrigerator).

To finish the bars

  • Spread 1 cup of the jelly* over the partially baked crust starting in the middle and working your way out. Crumble the remaining chilled dough over the top evenly.
    2. Drizzle 2-3 more Tbsp of sunflower butter over the top as desired, then bake in the preheated oven for 25 more minutes until center is bubbling and top is turning light brown.
    3. Allow to cool completely before cutting into squares – you can keep in the fridge to speed up the cooling time – the longer the bars are left to cool the easier they will be to cut into neat squares.
    4. Store leftovers covered in the refrigerator for up to one week. Enjoy!

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