August 19, 2019

Peanut Butter Chip Bars

Peanut Butter Chip Bars are sweet and delicious, filled with peanut flavor they are an indulgent, yet healthy treat. Completely plant-based and gluten-free!

Mmmmhhhh peanut butter. I love peanut butter so much that I don't need to even read the next three paragraphs of me convincing you how good these bars are. I'm just skipping to the bottom of the page to read the delicious recipe...

Don't actually do that though! I'd love to tell you about how amazing these bars are. They have double, yes double, peanut flavor AND chocolate chips to make that amazing chocolate peanut butter combination.

What I love most about these bars though, is that when I'm biting into one, I feel like I'm eating a decadent treat. But when I take a look at the ingredient list, I realize how healthy these Peanut Butter Chip Bars actually are. Real, whole food ingredients. No sugar, no gluten, no oil, butter, eggs, milk. Only ingredients you can actually feel good about eating. Yet the bars taste delicious.

Guys, these bars are so good that even my cat loved them. She was trying to eat them the entire time I was taking pictures. I walked away for 3 seconds and I find her on the table, moments away from eating my delicious bars. I shooed her away but she just came back.

I brought these bars into the office when I was working my internship and my coworkers loved them. Some definitely came back for seconds. And I'm not mad -- I love feeding people healthy foods that taste good too!

Now that I've spend my requisite three paragraphs explaining the amazingness of these bars, let's jump into the recipe.


My Peanut Butter Chip Bars are definitely on the 'cakey' side of the cake to fudge scale. But they get some moisture from Japanese sweet potato. Yup. My favorite sweet potatoes make an appearance in this lovely recipe. They are so fun to bake with!!

There's peanut butter (of course) and peanut powder (for extra peanut flavor). I used date sugar to add a bit of sweetness. Oat flour as a second type of flour (in addition to the peanut powder). Baking soda, baking powder, and salt. And finally, chocolate chips. That's it!

How to make Peanut Butter Chip Bars

All you gotta do is mix the ingredients together, pop 'em in a pan, and bake for 20 minutes. The hardest part of this recipe is waiting for the bars to cool. You can definitely dive into them straight out of the oven, but if you let them cool they'll develop a nice texture that's hard to come by with vegan treats.

Once you've painstakingly waited 15 minutes for the bars to cool, feel free to devour a couple (or more). Enjoy the delicious peanut flavor!

Recipe Prayer

Thank you, God, for indulgent treats that we can feel good about eating. Let us spend some time enjoying the food you give us. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Peanut Butter Chip Bars

Peanut Butter Chip Bars are sweet and delicious, filled with peanut flavor they are an indulgent, yet healthy treat. Completely plant-based and gluten-free!















  • 5 Ounces Japanese Sweet Potato, roasted + skins removed
  • 3/4 Cup Peanut Butter
  • 1/2 Cup Date Sugar
  • 1/2 Cup Peanut Powder
  • 1/4 Cup Oat Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/4 Cup Vegan Chocolate Chips


  1. Preheat the oven to 350. Line the bottom and sides of a brownie pan with parchment paper.
  2. In a medium bowl, mash the sweet potato. Mix in the remaining ingredients, using your hands if necessary. Press into the prepared pan and bake for 20 minutes. Let cool in the pan for 15 minutes before cutting. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography