30 comments | Leave your own

  1. Mary

    Yummy yummy yummy… now, if I use almond butter that is sweetened with cane juice (which is all I have in the house), should I cut back on the sugar in the recipe?

  2. Courtney Chaney

    If you use Truvia Baking Blend, how much would you use?

  3. Karielyn

    Hi Brittany…ok, you are just going to have to STOP!!! I have tagged your last 3 recipes to make and they keep coming! They are all a dream come true being grain-free and dairy-free…I LOVE them! Thanks for sharing…you are the bomb! ; )

  4. Amy

    What about using agave for the sweetener?

  5. Gina Messenger

    I made these this morning to take to a party tonight (potluck at a vegan household) and they came out great!! I used the Truvia, Trader Joes peanut butter, and simply light chocolate (2 bars of course). The ultimate taste test was my boyfriend the walking sweet tooth and self proclaimed connoisseur of desserts of any type. I didn’t tell him they were free of everything he’s used to, I ust told him to taste. He loved them!!! I told him they are “free” after he raved and he couldn’t believe It. Needless to say I now have to throw together another batch for the party tonight, the first batch is almost gone!

  6. jenni

    Hi, I am in the process of making these at the moment and just am questioning the amount of baking powder. Tablespoon or teaspoon? Sorry but I just wanted to check before I messed up the delicious smelling batch!

  7. Eat2Bee Healthy

    If you were going to use the enjoy life chocolate chips in the recipe, how much would you use in comparison to the 1-2 bars called for in the recipe? Thanks!

  8. Eat2Bee Healthy

    Sweet. Thanks!! =D

  9. Chef Amber Shea

    These are CRAZY-good! Just pulled them out of the oven and tried them while they were still warm – omg, so delicious. I used NuNatural’s “More Fiber” stevia baking blend for the sugar (+ Enjoy Life chocolate chunks), and it worked beautifully. YUM!!

  10. Suzie

    Do you have any modifications or recommendations for high altitude? I can’t wait to try these!

    1. Chelsea

      I made them at 3333 feet and they turned out awesome :)

  11. jenna weaver

    wow, between the shortbread cookies and these, i’m going to have to double up my workouts this week! :) yummy as heck though…..

  12. Veronica @ Veggie V's Vegan Adventure

    Winner! Cooling as I type :)

  13. Melinda

    I just made these this morning and ate one just now…still a little warm. Delicious! Thanks for the recipe!

  14. Patricia Gerschler

    Just wanted to to let you know that if you use a natural, flavored peanut butter (like Peanut Butter & Co’s White Chocolate Wonderful), you can cut even more of the sugar out of the recipe, and add extra character to the final product! :)

  15. Laura C

    My only problem with this recipe is that the disappear so fast I have to make more. I am on my third batch now. Since we do not have an egg problem I use 1/2 cup (8 Tbs) of Almond Milk and one jumbo egg. It turns out fabulous. As a side note, the slight egg issue we used to have went away when we started buying pasture raised eggs that each grass and worms like they are supposed to instead of corn meal. Taste so much better too.

    Thanks for the amazing recipe!

  16. Tatiana

    THESE ARE AMAZING! That is all. Oh also, these might be the perfect breakfast food ever. The end.

  17. Chelsea

    I made these tonight, but only had maple syrup…so i subbed 1/4 cup maple syrup for the granulated sugar and only did 1 tablespoon of water instead of 10…they were AWESOME….thank you for putting a smile on my face when there are days I just want to throw in the dairyfree/ggluten free towel!!

  18. Andrea

    I am making these now and they aren’t baking through. I am using a square glass pan and lined it with parchment. They are super thick and the inside is to cooked and the outside is getting a bit brown. What did I do wrong?

  19. Thia

    These look very good! It is a bit confusing that both abbreviations for tablespoon (T; capitalized) & teaspoon (tsp; all lower case) are combined into one. I wasn’t sure which you were calling for. But then noticed someone else also asked the question. I thought you might want to know why it is confusing (the recipe calls for both!)

  20. Donna

    OH…MY….LANTA…..THESE!!!….must be made stat…that’s all…. Question…If I were to use WHITE CHOCOLATE (good quality Lindt or Valrhona Ivoire…) would it damage the integrity of this splendid offering?!…I really love the idea of white chocolate in a blond base….Thank you for what I have evidently been searching for!

  21. Stephanie Coxon

    I just made these, and accidentally left out the sugar and they’re still delicious.

    I used a thicker peanut butter (since that was what I had, natural with no added sugar) and had to add a few tablespoons extra milk to compensate (lactose-free cow’s milk) which probably added just enough sweetness.

    Thank you for the recipe!

Leave a Reply