I created these gluten-free almond peanut power bars to use the leftover egg whites from my gluten-free chocolate chip cookie recipe. The end result? Ten flavorful, soft, and chewy peanut bars that are fairly low in sugar.

Ingredients

  • 3 egg whites (*see note below on how to use the egg yolks)
  • ½ C natural peanut butter
  • ⅓ C honey
  • 2 ¼ C oats (**or less, see below)
  • 1 C roasted and salted peanuts

*Use the three egg yolks leftover from this recipe to make my Gluten-Free Royal Chocolate Chip Cookies.

**I buy my peanut butter freshly ground and the moisture content varies. If your peanut butter is dry, decrease the amount of oats.

Directions

Preheat oven to 350 degrees.

Ingredients for gluten-free protein power bars.

Beat the egg whites in a separate bowl until soft peaks form.

Mix peanut butter and honey. Add oats and mix until combined. If using electric hand mixer, switch to spoon to hand mix in the peanuts and eggs whites.

Mix in peanuts and egg whites with spoon.

Line an 8 x 8 baking dish with foil. Grease the foil and then spread the power bar mix in the pan.

Place a piece of wax paper on top of the peanut power bar mix. Put a book that fits inside the pan on top of the waxed paper. Step on the book. Move the book around and keep stepping on it to fully compress the bars. This is my patented (not really) technique that I also use for my Gluten-Free Almond Energy Bars and Granola Bars.

Use a book on top of wax paper to compress the bars.
My trusty Greek Myths book that fits perfectly in my pan for compressing the bars.
Compressed bars ready for baking.

Remove the wax paper and bake your gluten-free peanut power bars at 350 degrees for 22 – 24 minutes or until the edges start to brown.

Allow to cool completely and then remove from pan by lifting with foil. Use a sharp knife to cut into 10 bars.

Gluten-free peanut power bars.

Enjoy!