Peanut Butter & Jelly Bars

Delicious and fluffy, gluten-free peanut butter and jelly bars!

Anything that tastes like good ol’ PB&J – I’m about it! This flavor combo never gets old. I’ve been loving my little baked bars lately – it’s always nice to have a “healthier” sweet snack around the house! These bars are the perfect little sweet bite to have after a savory meal. They’re gluten-free and made with blanched almond flour. If you haven’t baked with almond flour yet, you really need to try! It’s the best way to make your baked goods a bit healthier! Trader Joe’s sells blanched almond flour now and it’s very affordable. Bob’s Red Mill is another great brand – I love all their flours!

For the “jelly” drizzle – I actually just used Trader Joe’s organic raspberry fruit spread! I put it in a squirt bottle to get “the perfect drizzle” – you could honestly just smear it on and it’ll taste just as good! Feel free to use any jelly, fruit spread or jam – I personally just love the raspberry fruit spread. You could also make your own, there are a ton of recipes on pinterest!

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PB & J bars

  • Yield: 16 bars 1x


  • 1 cup creamy all natural peanut butter
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup honey
  • 1 mashed ripe banana
  • 1/2 cup blanched almond flour
  • 1 tsp vanilla
  • pinch of cinnamon
  • fruit spread, jelly or jam of choice! (I used Trader Joe’s raspberry fruit spread)


  1. Preheat the oven to 350 degrees F and line an 8 x 8 baking dish/pan with parchment paper (I fold/tuck the sides so it fits perfectly square to the pan)
  2. Combine (using a mixing bowl or stand mixer) the mashed banana, creamy peanut butter, vanilla and honey. Whisk in the eggs.
  3. Add salt, cinnamon, and baking soda. Then add in the almond flour. Make sure everything is combined well then pour the batter into the parchment paper lined baking pan – use a wooden spoon or rubber spatula to smooth out the top.
  4. Bake for about 20 minutes –  or until edges are slightly golden brown, you can check with a toothpick to make sure the inside is done.
  5. Let cool and then cut into 16 little bars. Drizzle or spread the fruit spread/jam/jelly on and enjoy!

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