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Walnut Cookie Bars
This low FODMAP recipe is so nummy. We often make these on the weekend and store them in the refrigerator to have as a go-to snack when I come home from work or have waited too long between meals.
Servings: 8
Ingredients
  • 1 cup smooth organic peanut butter
  • 1/2 cup dried currants
  • 2 dried bananas
  • 3/4 cup walnuts + 10 walnuts about 30
  • 1 1/2 teaspoons large splash of vanilla
  • 2 pinches salt
Instructions
  1. Place the peanut butter, dried currants, dried bananas, 3/4 cup walnuts, vanilla, and salt into a food processor and turn it on for 2-3 minutes or until it forms into a ball, stopping to push the ingredients down from the side as needed.
  2. Remove the dough from the food processor and place onto a waxed sheet of paper or parchment sheet. Press into a ball. Place a second piece of waxed or parchment paper on top of the ball and roll it out to about 1/2 inch thickness with a rolling pin. Press the edges back in as needed.
  3. Chop the remaining walnuts up into small pieces. Remove the top waxed or parchment paper and sprinkle the walnuts on top. Place the paper back on top and gently roll the walnut pieces partway into the cookie dough.
  4. Remove the waxed or parchment paper and cut into squares.
  5. Place in the refrigerator for 1 hour to firm back up. Store in the fridge to keep firm.