Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars
User Reviews
5
Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars
Description
Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars blend creamy natural peanut butter, coconut sugar, and melted coconut oil with almond flour and oats to form a sticky, dense batter. The cookie bars are studded with dark chocolate chunks, folding most into the batter and reserving some for topping. Baking at 350°F briefly until edges just begin to brown keeps the centers soft and fudgy, creating the signature gooey texture.
The balance of sweet and salty comes from the coconut sugar, dark chocolate, and a final sprinkle of maldon sea salt after baking. The texture is moist with a tender crumb and a chewy bite from the oats, making them rich and satisfying in each portion.
These bars can be made vegan by substituting eggs with flax eggs, though that has not been tested in this recipe. Once cooled, storing them refrigerated extends their shelf life, and freezing single bars wrapped properly allows long term storage. They can be thawed at room temperature, making them convenient for make-ahead snacks or desserts.
Ingredients
- Wet Ingredients:
- 2 egg
- 1 cup coconut sugar 154g, or sub brown sugar
- ¾ cup peanut butter natural creamy, 192g
- ¼ cup coconut oil melted and cooled, 56g
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup almond flour packed fine, 112g
- ½ cup rolled oats 48g (can use ¾ cup for thicker
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dark chocolate chunks or chocolate chips, dairy free if desired, 125g, divided
- salt Fancy maldon, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
- In a large bowl, mix together eggs, coconut sugar and peanut butter until smooth and creamy. Next add in the melted and cooled coconut oil and vanilla and mix together again until it is very smooth and well combined. This should take at least 30 seconds to mix until smooth, you do not want any oil separation.
- Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, baking soda and salt. Finally fold in ¾ cup of the chocolate chunks/chips, you’ll reserve ¼ cup for sprinkling on top.
- Add the batter to the prepared pan and evenly spread out with a spatula towards the edges. Sprinkle the top with remaining ¼ cup chocolate chunks. Bake for 20-25 minutes until the edges are BARELY golden brown. The trick with these blondies is to slightly underbaked them so they stay nice and fudgy and gooey. Once done baking, sprinkle with sea salt. Allow blondies to cool for 15-20 minutes before cutting into so they don’t fall apart. Cut into 16 squares.
Notes
- For a vegan version, substitute the eggs with 2 flax eggs made from flaxseed meal and water, although this is untested.
- Use chopped chocolate bars for chunks that melt well within the bars.
- Store cookie bars covered at room temperature for 1-2 days, then refrigerate to keep fresh longer.
- Freeze cooled bars individually wrapped in plastic and foil or bags for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 269cal | 13% |
| Carbohydrates | 26.1g | 9% |
| Protein | 5.6g | 11% |
| Fat | 18.1g | 28% |
| Saturated Fat | 7.1g | 36% |
| Fiber | 3.1g | 12% |
| Sugar | 19.7g | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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