Ooey-Gooey Peanut Butter Oatmeal Cookie Bars

OMG these ooey-gooey salted chocolate chunk peanut butter oatmeal cookie bars. A mouthful, sure, however a completely scrumptious mouthful.

These infants are like a combo of your favourite peanut butter and oatmeal cookie baked right into a gooey, scrumptious blondie. That, plus puddles of darkish chocolate in each chunk.

What extra may you need?!

I examined this recipe numerous occasions to get the right texture and ratio of peanut butter to oats to chocolate, and so on and so on. Belief me once I say these peanut oatmeal butter cookie bars are perfection. Take pleasure in as-is or with a facet of ice cream for the very best dessert to share with mates.

What you’ll must make these peanut butter oatmeal cookie bars

These epic, gluten free peanut butter cookie bars have golden, crisp, cookie-like edges and gooey facilities that make that impossible to resist. You received’t consider they’re each gluten and dairy free! Right here’s all the pieces you’ll must make them:

• Eggs: you’ll simply want two eggs in these peanut butter oatmeal cookie bars.
• Coconut sugar: we’re naturally sweetening them with coconut sugar, however you need to use brown sugar for those who’d like.
• Peanut butter: make sure you use a pure, creamy peanut butter for the right texture. Use the code ‘AMBITIOUS15’ to get 15% off my favourite model, Wild Associates!
• Coconut oil: some coconut oil ensures that they’ve an ooey-gooey middle.
• Almond flour: you’ll additionally want high-quality, blanched almond flour to maintain them gluten free and provides them the correct texture.
• Oats: we’re utilizing rolled oats in these bars as a result of oatmeal cookies = love.
• Baking staples: you’ll additionally want vanilla extract, baking soda & salt.
• Chocolate: gotta have these darkish chocolate puddles in each chunk! Be at liberty to make use of a chocolate bar, chocolate chunks or chips. Particular word on this beneath!
• For topping: I really like sprinkling a bit of fancy sea salt on prime (who doesn’t?!)

Find out how to simply preserve them gluten free & dairy free

To maintain these peanut butter chocolate chunk cookie bars gluten & dairy free merely use gluten free rolled oats and dairy free chocolate!

The important thing to melty darkish chocolate

I like to recommend chopping up a darkish chocolate bar into chocolate chunks as a result of they’ll soften even higher than common chocolate chips or chunks.

Ingredient substitution FAQ

As with all recipes, I do know a lot of you should have questions on substituting elements in these peanut butter oatmeal cookie bars. I at all times advocate sticking with the recipe as carefully as doable for the very best outcomes, however listed here are some swaps I can advocate (and a few that I don’t advocate):

• Can I make them vegan? I haven’t examined these peanut butter cookie bars utilizing flax eggs, however I do assume they’ll work nicely. Let me know for those who attempt it! Discover ways to make flax eggs right here.
• Can I exploit a special nut butter? The peanut butter actually offers these cookie bars a tremendous taste, however I believe an almond or cashew butter would additionally work.
• Is there a swap for the coconut oil? Be at liberty to make use of melted and cooled butter or vegan butter.
• Can I exploit common flour? Sadly, no, I might not advocate utilizing common, all goal flour and can’t advocate an alternative choice to the almond flour.
• What about metal lower oats? I additionally can not advocate utilizing metal lower oats as the feel will probably be a lot completely different. All the time be happy to make use of gluten free rolled oats although.

Need thicker cookie bars?

For those who like your peanut butter oatmeal cookie bars extra “oat-y” and thicker, be happy to make use of 3/4 cup of rolled oats as an alternative of 1/2 cup. I personally choose utilizing 1/2 cup.

Ooey-gooey peanut butter oatmeal cookie bars in a single bowl

1. Prep your pan & oven. Preheat your oven to 350 levels F and line an 8×8 inch pan with parchment paper to forestall sticking.
2. Combine the moist. Add the entire moist elements to a big bowl and blend all the pieces till it’s tremendous clean.
3. Add the dry. Slowly combine the dry elements into the moist elements till nicely mixed. Then fold within the chocolate chunks (reserving some for the highest).
4. Bake ’em up. Prime your cookie bars with extra chocolate chunks and bake!
5. Cool & serve. Sprinkle the bars with some fancy sea salt proper out of the oven, then cool them fully, slice and serve them up.

Don’t neglect the following pointers for good peanut butter cookie bars

• Pack the almond flour. You should definitely pack the almond flour similar to you’ll with brown sugar. No must pack the coconut sugar.
• Use room temp elements. Be certain that your coconut oil is totally cooled and your eggs are room temperature earlier than utilizing them in order that they don’t coagulate.
• Combine the moist elements nicely. You need to combine the moist elements for a minimum of 30 seconds in order that the oil combines nicely with the opposite elements. In any other case, you’ll have some oil separation (which we don’t need).
• Underbake them *barely*. The important thing to protecting these peanut butter cookie bars gooey and scrumptious is to barely underbake them. Take them out as quickly as the sides are getting barely golden brown. They’ll set extra as you allow them to cool.
• Cool earlier than chopping. You should definitely let the bars cool for a minimum of 15-20 minutes earlier than chopping into them in order that they keep collectively nicely.

Storing & freezing suggestions

1. To retailer: I’d advocate leaving them on the counter for not more than a day or two, after which storing the peanut butter oatmeal cookie bars coated within the fridge. They’re scrumptious straight from the fridge!
2. To freeze: enable the peanut butter cookie bars to chill fully, then lower them as directed. Wrap particular person cookie bars in plastic wrap, then in foil or a reusable bag. Freeze for as much as 3 months. When able to take pleasure in, merely thaw them at room temperature.

Really useful instruments

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Extra gluten free treats

Get all of our gluten free dessert recipes right here!

I hope you like these ooey-gooey peanut butter oatmeal cookie bars! For those who make them make sure you depart a remark and a score so I understand how you appreciated them. Take pleasure in, xo!

Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars

Prep Time 15 minutes minutes

Cook dinner Time 20 minutes minutes

Whole Time 35 minutes minutes

ServesServes 16 servings

Superb, ooey gooey peanut butter oatmeal cookie bars made with a mixture of almond flour and rolled oats for the right texture. These gluten free peanut butter cookie bars are naturally sweetened with coconut sugar and have puddles of darkish chocolate in each chunk!

Components

• Moist elements:
• 2 eggs
• 1 cup (154g) coconut sugar (or sub brown sugar)
• ¾ cup (192g) pure creamy peanut butter
• ¼ cup (56g) melted and cooled coconut oil
• 1 teaspoon vanilla extract
• Dry Components:
• 1 cup (112g) packed high-quality almond flour
• ½ cup (48g) rolled oats (if you need them thicker/extra oat-y you are able to do ¾ cup however I choose ½ cup)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (125g) darkish chocolate chunks or chocolate chips (dairy free if desired), divided
• Fancy Maldon Salt, for sprinkling on prime

Directions

• Preheat oven to 350 levels F. Line an 8×8 inch pan with parchment paper.

• In a big bowl, combine collectively eggs, coconut sugar and peanut butter till clean and creamy. Subsequent add within the melted and cooled coconut oil and vanilla and blend collectively once more till it is extremely clean and nicely mixed. This could take a minimum of 30 seconds to combine till clean, you don’t want any oil separation.

• Add the dry elements to the moist elements till nicely mixed: almond flour, oats, baking soda and salt. Lastly fold in ¾ cup of the chocolate chunks/chips, you’ll reserve ¼ cup for sprinkling on prime.

• Add the batter to the ready pan and evenly unfold out with a spatula in the direction of the sides. Sprinkle the highest with remaining ¼ cup chocolate chunks. Bake for 20-25 minutes till the sides are BARELY golden brown. The trick with these blondies is to barely underbaked them so that they keep good and fudgy and gooey. As soon as accomplished baking, sprinkle with sea salt. Enable blondies to chill for 15-20 minutes earlier than chopping into so that they don’t disintegrate. Minimize into 16 squares.

Recipe Notes

To make vegan: I haven’t examined these with 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) however I believe they may work nicely.
I like to recommend utilizing a chocolate bar to chop your individual chocolate chunks, they soften amazingly into every chunk of the bar.
To retailer: I’d advocate leaving them on the counter for not more than a day or two, after which storing the cookie bars coated within the fridge. They’re scrumptious straight from the fridge!
To freeze: enable the cookie bars to chill fully, then lower them as directed. Wrap particular person cookie bars in plastic wrap, then in foil or a reusable bag. Freeze for as much as 3 months. When able to take pleasure in, merely thaw them at room temperature.

Diet

Serving: 1barEnergy: 269calCarbohydrates: 26.1gProtein: 5.6gFats: 18.1gSaturated Fats: 7.1gFiber: 3.1gSugar: 19.7g