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5.0 from 303 votes

Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars

Amazing, ooey gooey peanut butter oatmeal cookie bars made with a mix of almond flour and rolled oats for the perfect texture. These gluten free peanut butter cookie bars are naturally sweetened with coconut sugar and have puddles of dark chocolate in every bite!

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

Ingredients

  • Wet Ingredients:
  • 2 eggs
  • 1 cup (154g) coconut sugar (or sub brown sugar)
  • ¾ cup (192g) natural creamy peanut butter
  • ¼ cup (56g) melted and cooled coconut oil
  • 1 teaspoon vanilla extract
  • Dry Ingredients:
  • 1 cup (112g) packed fine almond flour
  • ½ cup (48g) rolled oats (if you want them thicker/more oat-y you can do ¾ cup but I prefer ½ cup)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (125g) dark chocolate chunks or chocolate chips (dairy free if desired), divided
  • Fancy maldon Salt, 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

  • To make vegan: I haven’t tested these with 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) but I think they could work well.
  • I recommend using a chocolate bar to cut your own chocolate chunks, they melt amazingly into each bite of the bar.
  • To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the cookie bars covered in the refrigerator. They’re delicious straight from the fridge!
  • To freeze: allow the cookie bars to cool completely, then cut them as directed. Wrap individual cookie bars in plastic wrap, then in foil or a reusable bag. Freeze for up to 3 months. When ready to enjoy, simply thaw them at room temperature.

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: 16servings

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.