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January 30, 2007

Peanut Butter Love


You know that amazingly easy flourless peanut butter cookie recipe that's been floating around the internet since last summer?* Well, I've adapted it to make it easier and better! I substitute honey for sugar and they come out beautiful every time. Also, I spread them into a rectangular bar pan to make cookie bars, which eliminates the time it takes to make individual cookies (which helps with my delayed gratification issue).  I even eat these for breakfast without feeling too naughty.

Kelly's Adapted Peanut Butter Bars Recipe

1 16oz. jar natural peanut butter (the kind with peanuts listed as the only ingredient)
2 eggs
2 tsp. baking soda
1 cup honey

Preheat oven to 350 degrees. Combine all of the ingredients in a large bowl and mix with an electric hand mixer until blended. I bake mine on an ungreased Pampered Chef  stone bar pan for around 15-20 minutes. They should be a beautiful golden brown color when done. I like them plain, but to dress them up for a special gathering, I spread chocolate and peanut butter chips on the top before baking.  One time I swirled jam onto the top before baking, but plain is still my favorite.

Whip these babies up in no time and enjoy!

*I tried to find the owner of the original recipe to give proper credit. The SillyYaks Yahoo Group archives reference Family Circle 8/5/03, p. 148 which referenced Louie's Simple and Easy Cooking, by Louisiana Special Education
Center, Alexandra, LA.


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Hmmm....This looks delicious. I've had a similar peanut butter cookie recipe(also low carb for those low carbers)using splenda as the sweetener instead of honey.Comes a little drier so I think honey would be much better for those not lowcarbing it. Not sure the correct place to post this but Was wondering if anyone has eaten at Tony Luke's the famous Philly cheese steak restaurant that has recently invaded NYC around 42nd and 9th avenue. ON the SURFACE it looks very gluten free, meat cheese vegetables(minus ths buns of course) and it doesn't look like anything else is fried there but french fries so those MAY be also gluten free...any chance of the Celiac Chicks testing out this Authentic Philly establishment anytime soon??!! I think this may be a greatly gluten free and tasty place to try!!

Sounds like Scotty has a cravin' for Philly Cheesesteak! :) I'll see what I can do, but feel free to do some detective work and get back to us.

Just out of curiosity - do you use liquid honey or creamed honey?


I use liquid honey. Let me know what you think of these. I can't seem to get enough of them. mmm

I used to make a very similar cookie with brown sugar and soy flour instead of the eggs. I added a bit of water to make the consistency correct. They were wonderful! These sound just as nice, I'll try them over the weekend
GF momma

those PB cookies are so rich i dont know if i could take a whole pan! but i might have to try--thanks Chicks!

You mention spreading chocolate and peanutbutter chips on top... Yum! What brands are GF?

I have used maple syrup also instead of honey. Maple sugar works too but costs a lot. Save that for baked goods.:-) I have added cocoa powder to get the right consistency when using liquid sweetener.

We have had this easy peanut butter cookie recipe in my family for over 25 years. It seems like giving credit to the "proper" source would be a very difficult task.

Well, that certainly is a simple recipe.
The picture makes the recipe look rather tasty too! Hard to go wrong with peanut butter and chocolate.

GF Momma- What an interesting combo!

Jennifer- I know the Gluten Free Mall sells gf chocolate chips...although I believe most are gluten free. I've read that Reeses Pieces are gf so you could use those, and any other peanut chips you find you should check with the manufacturer.

Oliveoyl- I bet the maple syrup version is delicious! I'll have to try that.

Lizzy- Thanks for some input on the origin of the recipe. I just didn't want to take the credit myself for these. Whoever created them deserves a big thank you!

I made the "peanut butter love" and it was a big hit. Thanks for the recipe.

I made the "peanut butter love" and it was a big hit. Thanks for the recipe.

What kind of chocolate are you spreading on the top o the Peanut Butter Bars??

Most chocolate chips are gluten free. You can always check with the manufacturer. There are some Enjoy Life Foods chocolate chips that are labelled gluten free and sold through the Gluten Free Mall.

Hi Kelly! I just [finally] caught up with this post, and your fabulous looking Peanut Butter Love recipe. Ooh Baby! It's on my To Bake list. I love the combo of peanut butter and honey. Not to mention, chocolate. Beautiful! Thank you for sharing. ;-)

This looks really yummy. You know, thanks to the Babycakes goddess woman, I recently bought some agave syrup. I bet you could use that instead of honey in this recipe with great results! Oh, oh, also- there is the best book in the universe called "Peanut Butter Planet" that you should check out. Every recipe is international and sooo yummy and based around peanut butter. :)

PS By the way, your message board has been overrun by evil spam demons- wasn't sure if you guys knew or.... anyway, it's a shame. Such a good idea...

I made these this weekend with spun honey instead of . They came out pretty great (people seem to like them), but I was wondering what the consistency should be like. These seemed a bit chewy/runny. I think I could have baked a bit longer, but the sides were already perfect and pulling away from the pan. However, I think mine were thicker than yours, what's the dimension of your pan? Thanks for the recipe. Delish!

Yumsugar- Sorry for the delayed response. I used a stoneware pan from Pampered Chef. Maybe that makes a difference? I love mine! Anyhow, I measured it and it's about 16''x 10x and barely one inch deep. So, no, mine are not runny. They come out the perfect chewy, cakey consistency. MMM

I really want to make these bars but am not sure of the pan size. Not mentioned in the recipe. 9x9? 6x9? Any help? Thanks

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