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Gutright Peanut Butter Bars

Makes 8-10 Bars 

Macros per bar

Net carbs17g


Dry Ingredients:

  • 1 cup gluten-free flour
  • 2 cups of desiccated coconut
  • 1 cup unsweetened coconut flakes
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • 6 scoops Gutright
  • ¼ teaspoon salt

 Wet Ingredients:

  • flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
  • 2 tablespoons melted coconut oil
  • ¼ cup unsalted peanut butter
  • ¼ cup coconut sugar
  • ½ teaspoon pure vanilla extract
  • 1/2 cup rice malt syrup

Add-in Ingredients

  • ⅓ cup cacao nibs
  • ⅓ cup walnuts, chopped


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, coconut sugar, and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
  5. Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
  6. Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
  7. Place on a cooling rack for 1 hour, or until completely cool. Lift out and cut into bars.  Enjoy!