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Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars
5 from 172 votes

Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars

These peanut butter oatmeal cookie bars are dense and fudgy with a moist texture achieved by underbaking. Natural peanut butter, coconut sugar, and coconut oil create a rich, tender batter combined with almond flour and oats for chewiness. Dark chocolate chunks throughout add pockets of melted chocolate, and maldon salt sprinkled on top contrasts the sweetness. The bars are baked in an 8x8 pan and cooled before slicing for an indulgent yet structured treat.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 16 servings
Calories: 269 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 269

% 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.