Bars of gooey and chewy Peanut Butter Cookies made with oats and finished with chocolate chips. Think peanut butter brownies that melt in your mouth!
Healthy desserts don’t have to mean no sugar and…well, no fun! Plus, I have a thing for creating recipes like this that taste way too good to be healthy. They’re refined sugar free, yet they are freaking DELISH. I can almost guarantee you’ll be coming back for more until the tray is empty. Consider this your warning to double the batch. 😉
How to make these Chewy Oat & Peanut Butter Cookie Bars
When choosing your peanut butter, get the good stuff – Opt for ‘natural’ with no added sugar or oils. Peanut butter not only acts as a natural oil in this recipe, but also flour and keeps the health game in check! Seriously… What can’t peanut butter do?
Serving options – Perfect to enjoy as is, as a midday snack, or as a late night dessert after dinner with a side of vanilla bean coconut ice cream.
Meal prep friendly – These cookie bars are perfect for meal prep. The recipe makes 9 squares which will store nicely in an airtight container at room temperature for 3-5 days.
Like most of my recipes, these Chewy Oat & Peanut Butter Cookie Bars are super easy to make and only require 10 ingredients! You can make these cookie bars with your little one on your hip or in a baby carrier. They are such a fun treat for a dessert or even just a late night snack!
Refined Sugar Free Cookie Bars
Peanut butter mixed with natural sweeteners give your cookie bars that sweetness (and that ooey gooey texture) without adding refined sugar. I love using a combination of coconut sugar and maple syrup because it’s healthier and naturally sweet.
What’s your favourite sweet treat? Let me know in the comments below!
Preheat the oven to 350F and line a 8x8 baking pan with parchment paper.
Next, in a large mixing bowl, either with a stand mixer or using an electric hand mixer, whisk together the two peanut butters, coconut sugar, maple syrup, and vanilla until smooth. Crack in one egg at a time and whisk until combined.
Stir in the oats, baking soda and sea salt until just combined, making sure to not over mix.
Fold in the chocolate chips and transfer the batter to your baking pan, making sure to press the mixture down evenly with the back of a rubber spatula.
Bake in the oven for 18-20 minutes or until the edges are rounded and the top is slightly firm to the touch.
Transfer to a cooling rack and allow it to fully cool to firm up a bit before slicing, as this will ensure they are extra gooey and soft inside.