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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
- 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
- Preheat your oven to 350 degrees and line an 8×8″ metal baking pan with parchment paper.
- 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
- 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
- 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.
- 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.
- 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.
- Store leftovers covered in the refrigerator for up to one week.
- Enjoy!
Sunflower Butter & Jelly Cookie Bars
Servings 8
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!
