Easy Peanut Butter Cookie Bars
Delicious and comforting peanut butter cookie bars, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup gluten free rolled oats adds structure and chewiness
- ¼ cup gluten free oat flour provides a light and tender texture
- 2 tablespoons golden ground flaxseed helps bind and adds moisture
- 1 teaspoon ground cinnamon offers warm flavor
- ¼ teaspoon salt enhances overall taste
Wet Ingredients
- 2 tablespoons melted coconut oil adds moisture and richness
- 6 tablespoons smooth peanut butter brings creaminess and nutty flavor
- 3 tablespoons pure maple syrup adds natural sweetness
- 3 tablespoons coconut sugar provides a slight caramel flavor
- 1 teaspoon pure vanilla extract enhances sweetness and aroma
Mix-ins
- ¼ cup vegan chocolate chips adds sweetness and richness
- ¼ cup peanuts, finely chopped optional, for crunch
- 2 tablespoons vegan chocolate chips optional topping
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, combine the gluten-free rolled oats, oat flour, golden ground flaxseed, ground cinnamon, and salt. Stir until well mixed.
- In another bowl, whisk together the melted coconut oil, smooth peanut butter, pure maple syrup, coconut sugar, and vanilla extract until creamy.
- Pour the wet mixture into the bowl with the dry ingredients and gently fold together with a rubber spatula or wooden spoon until just combined.
- Fold in the vegan chocolate chips and finely chopped peanuts, if using.
- Line a baking dish with parchment paper or lightly grease it, then transfer the mixture into the dish, spreading evenly and pressing gently.
- If desired, sprinkle the optional vegan chocolate chips on top.
Baking
- Bake in the preheated oven until lightly golden on the edges, about 20 minutes.
- Allow to cool in the dish for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature ingredients for better blending. Avoid overmixing for softer bars. Let them cool completely before cutting.