Healthy peanut butter and jelly cookie bars are an easy and delicious low carb dessert recipe ready in 30 minutes! My keto peanut butter jelly bars are gooey on the inside and loaded with strawberries! Made without sugar and without eggs, this peanut butter jelly cookie bar recipe is paleo, vegan and gluten-free!
Prepare your flax egg by combining your ground flaxseed with 2 1/2 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed.
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your flax egg, peanut butter, milk of choice, and vanilla extract and mix very well.
Combine your wet mixture into the dry mixture and mix well, until fully combined. Fold through half your chocolate chips and strawberries, reserving a few to top the cookie bars with.
Pour the cookie bar batter into the lined pan and spread out evenly. Top with strawberries and chocolate chips and bake for 20-25 minutes, or until the edges are golden brown and a toothpick comes out the center 'just' clean.
Remove cookie bars from the oven and allow to cool in the pan completely, before slicing into bars.
For ultra gooey peanut butter and jelly bars, remove from the oven around the 20-minute mark. For thicker, slightly chewier cookie bars, cook for at least 25 minutes. Keto Peanut Butter Jelly Cookie Bars can be stored at room temperature and will keep for 5 days, covered.PB&J bars can be stored in the fridge and will keep fresh for up to 7 days.Peanut Butter Jelly Cookie bars are freezer friendly and will keep well frozen for up to 6 months.