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by Lindsay Cotter
Dairy-FreeGluten-FreeGrain-FreeNightshade-FreeVegetarianWhole30
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This Soft Baked Paleo Bars Recipe features just ten pantry staple ingredients for nutritious, gluten-free energy bars the whole family will love. Made in just over 30 minutes, they’re great to prepare in advance and keep on hand for quick breakfasts or snacks!
Table Of Contents
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- The Best Paleo Bars Recipe
- Ingredients You’ll Need for Soft Baked Paleo Energy Bars
- How to Make the Best Homemade Paleo Bars
- How to Store
- Common Questions About This Paleo Bars Recipe
- More Gluten-Free Bars and Bites
The Best Paleo Bars Recipe
Who needs overpriced store-bought granola bars when you can just make your own at home instead? This easy paleo bars recipe uses just a handful of simple ingredients and tastes better than anything you’ll find in the store!
Plus, it comes together with just 15 minutes of prep time, a cook time of 20 minutes, and a total time of 35 minutes. That means they’re ready to eat in less time than it takes to make a grocery run.
Even better, these bars are grain-free, dairy-free, and gluten-free.
Personal note – I love how fresh these bars remain when on the go! They make a great travel snack, hiking fuel, on-the-go breakfast, or pre and post-workout snack. I also recommend making 2 batches. One to enjoy now and one batch to freeze for later.
Nutrition Tip: Part of what makes these bars so unique is the balance of real food and macronutrients. Unlike many store-bought options, this recipe utilizes nutritious ingredients to keep you fueled without the need for added sugar or protein powders!
Ingredients You’ll Need for Soft Baked Paleo Energy Bars
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Dates – Use pitted dates. If you use large medjool dates, be sure to measure out the amount by grams versus number of dates due to size.
- Blanched Fine Almond Flour – Find this in the baking section of your local grocery store, or make your own by grinding skinned, blanched almonds into a powder.
- Flax Meal – A great source of omega fats, the flax meal acts as a binder, helping to hold the bars together. It also adds a nutty taste!
- Eggs – These are crucial to add structure to the bars.
- Creamy Almond Butter – Feel free to substitute any other nut or seed butter you prefer such as peanut butter, sunflower butter, or cashew butter. Just note that the flavor of your paleo energy bars will change slightly depending on what you choose.
- Pure Maple Syrup – Adds just a touch of sweetness. Feel free to substitute honey or agave if preferred.
How to Make the Best Homemade Paleo Bars
Before you begin, preheat your oven, and line a square baking dish with parchment paper.
- Prepare the dates. Add the dates to the bowl of a food processor, and pulse a few times to chop. Just be sure not to overprocess! They shouldn’t be a paste.
Note: If you don’t have a food processor, feel free to finely chop the dates by hand instead.
- Combine the dry ingredients. Sift or whisk the almond flour, flax meal, baking soda, salt, and cinnamon in a large bowl.
- Mix the wet ingredients. In a separate bowl, mix the egg, maple syrup, almond butter, and vanilla extract until smooth.
- Combine the wet and dry ingredients. Working in two batches, slowly mix the wet and dry ingredients, stirring to combine. The batter will be thick like cookie batter! Then, fold in the chopped dates.
- Transfer. Press the dough mixture into the lined baking dish, spreading it out and pressing down with your hands or a spatula.
- Bake. Transfer the mixture to the preheated oven. Bake until the bars are golden around the edges and a toothpick inserted into the center comes out clean.
- Cool. Transfer the bars to a cooling rack, and cool completely before slicing.
Pro-Tip: To speed up the process, store the bars in the fridge for 30 minutes before slicing!
How to Store
Store sliced paleo bars in an airtight container in the refrigerator for up to ten days. Or, freeze your bars for up to three months!
To freeze, we recommend wrapping each bar with plastic wrap before transferring them to an airtight container and placing them in the freezer. This prevents them from clumping together. Then, just thaw in the fridge or at room temperature before serving.
Common Questions About This Paleo Bars Recipe
Can I make this recipe vegan?
We haven’t tested these bars with egg substitutes and can’t guarantee your results if you do. We would love to know how it goes if you do give it a try!
Can I add protein?
Feel free to stir in your favorite protein powder, collagen, or egg whites to make paleo protein bars. Just keep in mind that you’ll likely need to adjust the ratio of ingredients, adding more almond flour and flax meal if the mixture is too wet.
What else can I add to this recipe?
Try mixing in chocolate chips, pecans, walnuts, unsweetened coconut flakes, pumpkin seeds, sunflower seeds, cranberries, or other dried fruit for even more flavor and texture.
More of Our Favorite
More Gluten-Free Bars and Bites
- Coconut Almond Protein Bars
- No Bake Chocolate Cashew Fig Bars
- Cinnamon Breakfast Balls with Protein
- Chocolate Nut-Free Protein Balls
Soft Baked Paleo Bars Recipe
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- Author: Lindsay Cotter
- Total Time: 35 minutes
- Yield: 9 to 11 bars 1x
- Diet: Gluten Free
Description
Skip the store-bought options, and make this budget-friendly, gluten-free soft baked paleo bars recipe with simple, nutritious ingredients instead!
Ingredients
Units Scale
- 8-9 pitted dates (55-60 grams) – equals about ½ cup chopped (see notes)
- 1 ¼ cups blanched fine almond flour 135-140 grams)
- ¼ cup flax meal (ground flax seed)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- 6 Tablespoons (90 grams) creamy smooth almond butter
- ⅓ cup maple syrup
Instructions
- Preheat the oven to 350 F. Line an 8×8 pan with parchment paper. Set aside.
- Add dates to the bowl of a food processor and pulse a few times to chop dates. Be sure not to over process into a paste. See notes if you don’t have a food processor. Set aside.
- In a large mixing bowl, sift/whisk together the almond flour, flax meal, baking soda, salt, and cinnamon, removing any clumps.
- In another mixing bowl mix together the egg, maple syrup, almond butter, and vanilla until smooth.
- Working in 2 batches, gently combine the wet ingredients (egg/nut butter/maple syrup, vanilla) with the dry ingredients and mix thoroughly. Note – The batter will be thick like a cookie batter. Fold in the chopped dates.
- Transfer the batter in the lined pan and evenly spread the batter by pressing with hands or rubber spatula.
- Place in a preheated oven for 15 to 17 minutes or until a toothpick comes out clean from the center and the edges are golden.
- Remove from the oven and place on a cooling rack. Let the pan completely cool before slicing or store in fridge for 30 minutes before slicing
- Store bars in the fridge in an airtight container for up to 10 days.
Notes
Substitute Tips – Large pitted Medjool dates may be used versus smaller pitted dates. However, measure by grams versus the number of dates due to size. In most cases, 4 large Medjool dates will equal 55 to 60 grams. If you don’t have a food processor, finely chop the dates by hand.
Storage Tips – Store bars in an airtight container in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: snack
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 201
- Sugar: 9.8 g
- Sodium: 197.1 mg
- Fat: 9.9 g
- Saturated Fat: 4.5 g
- Carbohydrates: 12.9 g
- Fiber: 1.7 g
- Protein: 3.4 g
- Cholesterol: 36.9 mg
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Reader Interactions
Comments
Maria These sound amazing! I don’t want to sound like a snob but I’ve never actually made anything with prunes before so I’m a little reluctant. My toddler, on the other hand, loves prunes so I’d like to make these just for that reason alone. Thanks Linds? @missmyrrhrhia
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- Lindsay Cotter
haha, right? Prunes get such a bad rap. I feel ya! But they sooo work in this recipe. <3
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- Amy Jones
This Paleo Coconut Almond Butter Jelly Energy Bars is just perfect for a low fodmap breakfast! For more recipes you could also check out this site: https://goo.gl/N4RsVE
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- Abigail Erickson
can you sub out the almond flour because of a sensitivity to almonds?
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- Lindsay Cotter
Sure! Can you have oat flour or another GF flour besides coconut?
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- Laure
I made the no bake version by replacing the egg with chia egg. They were amazing!! Super chewy, not too sweet, perfect for breakfast or a snack! I just doubled the quantities for the topping.
I will, for sure, make that recipe again! Thank you so much for sharing those. I just started a gluten-free dairy-free diet and your website is just amazing 🙂Reply
- Cotter Crunch
Oh wow, that sounds awesome! I will for sure try with the chia egg! So glad you commented Laure. And Please feel free to reach out ANYTIME!
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- Devon Gerthe
How long do these save for? Can i freeze them?
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- Cotter Crunch
I kept them in the fridge for a week to 12 days easy! You could freeze them but I would recommend thawing them a bit before eating.
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- RACERiCE
Hi Lindsay! We just wanted to say that we love this recipe so much. Coconut? OMG yes! Are these gluten free by any chance?
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- Olga
These are THE BEST. I love that they have no sugar, and yet taste so good. Everybody I shared them with loved them. Thank you so much for the recipe!
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- Cotter Crunch
wonderful! So glad!
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- be_healthy_to
I just made this recipe and the result is awesome! Tasty, I love the texture, perfect for a snack or breakfast, I love it! Thanks
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- Cotter Crunch
yea! so glad!
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- Emily
Chewy, sweet, fig newton like? I think I’m all over this recipe. I would love to try this; maybe tomorrow. 🙂 30 minutes to prepare sounds delightful.
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- Cotter Crunch
Oh totally does taste like fig newton! Let me know if you try it too!
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- Pretty
Love this recipe, I was on the lookout for some healthy energy bars as doing lots of running. These will do nicely.
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- Jolene
YUM! these look fantastic! Can’t wait to make them, maybe with a few mods as I am doing low FODMAP until I can figure out what the heck is wrong with my stomach (2.5 months of bloating, gas, pain…GI appt thursday finally! Ruled out gallbladder and H Pilori, but who knows what else it could be!). xo
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- Cotter Crunch
oh friend! we need to chat. I totally been there. Low Fodmap helps. You doing dairy free yet?
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- Cotter Crunch
ALso, are you on HCL?
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- Bam's Kitchen
Perfect for running the trails or hikes. Perfectly delicious! Sharing everywhere, of course!
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- Cotter Crunch
thank you so much friend!
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- Kristy from Southern In Law
These look like the perfect sweet treat <3
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- Cotter Crunch
oh yes! you’d love these Kristy!
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- Jody - Fit at 59
I will take some energy with those!!! 🙂
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- Cotter Crunch
I’ll deliver to you ANY DAY!
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- Laura @ Sprint 2 the Table
I’m all for your corniness as you re-create! You rock, my friend. Vegas wants these now. I said “Fig Newton” and was salivating.
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- Cotter Crunch
haha they really do taste like them. I was salivating too
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- Blair
I love this flavor combo, and the texture looks ON POINT! 🙂
I just made some energy bites for us to snack on over the weekend, and I instantly thought of you — the queen of balls! LOL. 🙂
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- Cotter Crunch
Oh i love that! what kind?
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- Tara | Treble in the Kitchen
Love! These look like they would be perfect running fuel 🙂
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- Cotter Crunch
oh for sure!! or hikes
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- Susie @ Suzlyfe
you crack me up. You keep doing you, and I will keep coming back, recipes or no. LOVE YOU!
Reply
- Cotter Crunch
and I love you!
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- Megan @ Skinny Fitalicious
I just made some bar and this weekend myself. So good! I love having them or energy bites around for exactly what you just said about working out.
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- Cotter Crunch
I bet yours are FAB!!
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