These Paleo Nut Free Tagalong Bars are simple to make and so delicious. A shortbread crust, sweet SunButter layer, and topped with chocolate. They are vegan, gluten free, dairy free, and naturally sweetened.
This post is sponsored on behalf of SunButter. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
Girl Scout season is upon us and I always love recreating their popular cookies. I have Paleo Tagalong Cookies that I made a couple years ago, but these are different because they are nut-free and a lot easier. If you are not familiar with a Tagalong Cookie, it is a shortbread cookie topped with peanut butter and then dipped fully in chocolate. These of course don’t have peanut butter, but SunButter instead.
Nut-Free Cookie Bars
Almond flour is usually my go-to for shortbread, but coconut flour is used here and works great. A little goes a long way so not even a full cup is used for the whole batch. The traditional peanut butter is replaced with No Sugar Added SunButter which is my favorite seed butter to use. It’s top 8 allergen free, making it a safe choice for those with nut allergies. It has the closest taste and texture to peanut butter as well, smooth and creamy.
This is the ninth month of my healthy baking challenge. In February I shared Paleo Whole30 Mississippi Roast and Paleo Chocolate Crinkle Cookies. It was so fun to see all the recreations of those recipes and I can’t wait to see these this month. Here are the instructions to enter:
- Make this recipe between March 1-31st
- Once you make it, take a picture and post it on Instagram, Facebook, or email it to me: r[email protected] (you don’t need to do all 3). If posting to Instagram, use the #realfoodbakingchallenge hashtag so I can find it. If your profile is private, send me a DM. If using Facebook, just post to my page and I’ll see it.
- Bonus entry if you come back and leave a review on the recipe you made
- I’ll randomly choose a winner to win $100 Amazon gift card. Yay!
- Usually I do two recipes a month, but this is the only one this month
Vegan and Egg Free Cookie Bars
Since there is no eggs or dairy products used in these bars, they are vegan. They are also great for anyone with an egg allergy or sensitivity.
I know you will love these paleo nut free tagalong bars! They are super easy to make and so delicious.
Here are some more Paleo Girl Scout Copycat recipes:
- Vegan Paleo Samoa Cookies (nut free)
- Vegan Paleo Shortbread Lemonades
- Paleo Thin Mints
- Paleo Samoa Cookie Bars
Paleo Nut Free Tagalong Bars
- 1 cup unsweetened chocolate chips
- 1 tablespoon coconut oil
- Preheat the oven to 325° and line a 9x9 pan with parchment paper.
- Make the shortbread. In a medium bowl, combine the coconut flour, coconut oil, maple syrup, salt, and vanilla. Stir well until a dough is formed. Press into the bottom of the pan and bake 8 minutes. Let cool at least 10 minutes before adding the SunButter layer.
- Make the SunButter layer. In a medium to large glass measuring cup, combine the SunButter and coconut oil. Melt for 30 seconds in the microwave, until the coconut oil is melted. Stir until smooth. Add in the maple sugar and vanilla and mix well. Add on top of the shortbread layer and place in the fridge for at least 1 hour to chill.
- Make the chocolate layer. Melt the chocolate and coconut oil together. This can be done on the stove top or in a bowl in the microwave. Mix until smooth and no chips remain. Pour over the SunButter mixture, spreading evenly. Place in the fridge for 1 hour, or until set.
- Once set, these do not need to be refrigerated. They are actually best at room temperature or frozen. They cut best at room temperature. Store at room temperature up to 5 days, the fridge up to 2 weeks (bring to room temperature before serving) or frozen for a couple months.