Peanut Butter Fingers Diabetic
Indulge without the guilt with these irresistible Peanut Butter Fingers, specially designed for diabetic-friendly snacking! Packed with wholesome ingredients like oat flour, gluten-free oats, and creamy natural peanut butter, these soft-baked bars are sweetened with sugar-free maple syrup and studded with rich stevia-sweetened dark chocolate chips for a decadent touch. Easy to make in just 25 minutes, this recipe offers the perfect balance of satisfying textures and flavors while being low in sugar and free from gluten when using certified ingredients. Whether enjoyed as a quick breakfast, snack, or healthy dessert, these treats are a nourishing, delicious way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1 cup Oat flour
- 1 cup Quick-cooking oats (certified gluten-free, if needed)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Natural peanut butter (unsweetened, no added sugar)
- 0.33 cup Sugar-free maple syrup
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.33 cup Dark chocolate chips (stevia-sweetened or sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine oat flour, quick-cooking oats, baking powder, and salt. Whisk thoroughly to mix the dry ingredients.
In a separate microwave-safe bowl, warm the peanut butter slightly in the microwave for 15–20 seconds to make it easier to mix. Then stir in sugar-free maple syrup, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until well combined. The mixture should be slightly sticky, but thick enough to press into the pan.
Fold the stevia-sweetened dark chocolate chips into the mixture.
Transfer the mixture into the prepared baking pan and press it down evenly with clean hands or the back of a spatula.
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden but the center still feels soft. Avoid overbaking, as they will firm up once cooled.
Remove the pan from the oven and allow it to cool completely in the pan on a wire rack.
Once cooled, lift the peanut butter fingers out of the pan using the parchment overhang, and slice into 12 rectangles or fingers.
Store in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to a week. Enjoy!
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
