Healthier Peanut Butter Oatmeal Cookie Bars made without refined sugar, butter or flour. These delicious flourless cookie bars include all the classic favorites. A magnificent combination of chocolate chip cookies, oatmeal cookies and peanut butter cookies for the person who loves it all!
One of my all-time favorite cookie recipes on this site is my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies.
They have everything you need for a great time!
Well, we’re back with the bar version of those cookies. These chewy peanut butter oatmeal bars feature the same great taste and texture as the cookies but are made easy into bar form.
For those of us who can be indecisive over what cookie treat we want to eat, these peanut butter oatmeal cookie bars are here to support our every desire.
Plus, they are lower in added sugar than regular cookies, are flourless and require no butter.
Here are the basic ingredients we need for these delicious peanut butter cookie bars.
Ingredients for Peanut Butter Oatmeal Cookie Bars:
Eggs: Eggs are used to bring rise and great texture to the cookie bars. Bring the eggs to room temperature before making the recipe so that the wet ingredients are easier to mix. You can replace the eggs with two mashed bananas (make sure they’re very ripe), flax eggs, or ½ cup of unsweetened applesauce for a vegan version of the recipe.
Creamy Peanut Butter: One of the stars of the show, unsweetened natural peanut butter acts as the fat and takes the place of all-purpose flour in the recipe.
You can also use almond butter, as seen in my 5-Ingredient Almond Butter Oatmeal Chocolate Chip Cookie Bars or cashew butter or sunflower seed butter.
Pure Maple Syrup: I love using pure maple syrup for baked goods like this because it’s less refined than regular sugar. I personally love that these cookie bars aren’t very sweet, but you can always add some brown sugar if you’re looking for a sweeter treat.
Old Fashioned Oats: Another big name actor in these cookie bars, old fashioned rolled oats bring all that oatmeal flavor and act as a sort of binding agent to help hold everything together. You can use quick oats or instant oats but I find the texture of rolled oats to be superior. Steel cut oats won’t work here. I use sprouted gluten-free oats.
Baking Soda: Used as the leavening agent to help the bars bake evenly and keep them held together, a little baking soda brings some rise to the bars.
Chocolate Chips: Delicious chocolate chips bring little pockets of gooey chocolate to make the cookie bars extra tasty. I use dark chocolate chips, but semi sweet chocolate chips or sugar-free chocolate chips work too.
Cinnamon and Sea Salt: Cinnamon brings that nostalgic oatmeal cookie vibe to these bars and sea salt helps bring out all of the flavors.
Optional Additions:
- If you have vanilla extract on hand, add 1 teaspoon.
- Love nutty treats? Add ½ to ⅔ cup of chopped walnuts or pecans.
- Feel free to add dried fruit like raisins or dried cranberries in place of or in addition to the chocolate chips
- Sprinkle shredded coconut on top of the bars if you love coconut.
Now that we’re experts on the simple ingredients, let’s make these easy peanut butter bars!
How to Make Peanut Butter Oatmeal Cookie Bars:
Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment paper.
Combine the eggs, peanut butter, and pure maple syrup (and vanilla extract if adding) in a large bowl and mix until everything is well combined. If you have an electric mixer or stand mixer, feel free to use it. Note: if your peanut butter is cold or seems firm, microwave it for 20 to 30 seconds to help with the mixing process.
Add the rolled oats, baking soda, ground cinnamon and sea salt (dry ingredients) to the mixing bowl and mix until everything is combined and a thick dough forms. Stir in the chocolate chips (if adding).
Transfer the peanut butter oatmeal cookie dough to the prepared baking pan and spread it into an even layer. If you’d like, sprinkle the top with extra chocolate chips and/or flaky sea salt.
Bake on the center rack of the preheated oven for 20 to 25 minutes or until the bars have set up and the edges are slightly golden brown.
Allow the peanut butter chocolate chip bars to cool for at least 15 minutes before slicing and serving. You can wrap the baking pan in plastic wrap and leave the bars on the counter for up to 2 days.
Store the bars in an airtight container in the refrigerator for up to 1 week. Freeze in a large zip lock bag for up to 3 months.
This is one of those healthier treats I’m more than happy to eat every single day. Between the wholesome ingredients and the feel-good flavor, these yummy oatmeal cookie bars are an all around win!
Peanut butter lovers, you’re going to go wild over the prominent peanut butter flavor! The next time you’re fiending for peanut butter desserts, whip up this easy dessert recipe.
If you love oatmeal treats like this, check out these goodies below!
More Healthy Recipes with Oats:
- 5-Ingredient Healthy Blueberry Oatmeal Cookies
- Healthy Apple Oatmeal Muffins
- Peanut Butter Banana Baked Oatmeal
- Blueberry Banana Baked Oatmeal Cups
- Healthy 6-Ingredient Apple Oatmeal Cookies
Peanut butter, oats, and chocolate, oh my!
Peanut Butter Oatmeal Cookie Bars
Ingredients
- 2 eggs
- 1 cup peanut butter
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract optional
- 1 ½ cups rolled oats
- ¼ tsp baking soda
- 1/2 tsp ground cinnamon optional
- 1/2 tsp sea salt
- 1 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment paper.
- Combine the eggs, peanut butter, and pure maple syrup (and vanilla extract if adding) in a large bowl and mix until everything is well combined. Note: if your peanut butter is cold or seems firm, microwave it for 20 to 30 seconds to help with the mixing process.
- Add the rolled oats, baking soda, ground cinnamon and sea salt (dry ingredients) to the mixing bowl and mix until everything is combined and a thick dough forms.
- Stir in the chocolate chips (if adding).
- Transfer the peanut butter oatmeal cookie dough to the prepared baking pan and spread it into an even layer. If you’d like, sprinkle the top with extra chocolate chips and/or flaky sea salt.
- Bake on the center rack of the preheated oven for 20 to 25 minutes or until the bars have set up and the edges are slightly golden brown.
- Allow the peanut butter chocolate chip bars to cool for at least 15 minutes before slicing and serving.
Video
Notes
Nutrition
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I made these on Sunday and omitted the eggs on purpose. They were crumbly, but really good. We loved them. Today, I am making them according to the recipe, but added part dark choc. chips and and part white chocolate chips. Topped with coconut.
So happy you enjoyed them without the eggs! Thank you for sharing your experience. Hope you love the egg version just as much 🙂
Hi Julia, wondering if doubling the recipe, would it fit a 13×9 pan? Please let me as soon as you can. Thank you!
Hi Crystal! My apologies for the delayed response! I check my comments every few days and sometimes don’t catch them right away. You can definitely double the recipe to fit a 13″ x 9″ pan. Hope you enjoy! xo
Hi Julia, wondering if doubling the recipe it would fit in a 13×9 pan? Anxious to try the recipe! Thank you!
Can wee substitute the eggs for “vegan eggs” (flaxseeds + water)?
Hi Esther! I haven’t tested the recipe myself using flax eggs, but I think it will work out just great. Hope you enjoy! xo
Grateful for the recipe! I made these changes basically b/c I didn’t want to go to the store: I used tahini instead of peanut butter, one jumbo egg instead of two, chopped walnuts, apricots, and raisins instead of chocolate chips, honey instead of maple syrup, almond extract instead of vanilla. Baked for 300 min to get to golden brown edges (probably my oven).
Love them!
WOW, that sounds incredible! I love the creative use of resources! I’ll have to try to mimic that myself 🙂 Thanks so much for sharing, Liz! xo
I love these! I add shredded coconut and chopped pecans for texture. I tried topping with corn flakes for crunch, but these cookies are so moist they became chewy in short order. Any ideas on how to add some crunch like you would get from corn flakes that won’t go soggy?
I’m happy to hear you’re enjoying the cookie bars, Stephanie! Honestly I think the best bet would be to make peanut butter rice krispie treats (https://www.theroastedroot.net/chocolate-peanut-butter-rice-krispie-treats/) if you’re looking for a crunchy texture. I totally get the need for crunch – I love a crispy treat too! xo
Yum. I’ve made a few times now, doubling it.
Love that! We can’t get enough of them either 🙂
Found this recipe searching for an easy dessert bar that was naturally wheat free without using gf flour to make for my MIL who has some type of wheat sensitivity. Absolute winners! These bars are delicious! Love the simple ingredients that I have on hand usually always, being an oatmeal and peanut butter lover. The only tiny change I made was to grind half of the oats into flour, I enjoy the slightly denser consistency.
I’m so happy to hear the recipe worked out for you, Eva! I really appreciate you taking the time to share your experience! xo
This was SO easy to make and very delicious! I swapped maple syrup for honey and used mini chocolate chips since that is what I had on hand. Will definitely make again. Truly a winner!
Sounds amazing! Thanks so much for sharing, Erica!
Hi Julia!
Before I begin making a mess, what can I add instead of the chocolate chips?
Are dried fruits ok?
Blueberry and Cranberry mix to equal the same amount as the chocolate chips, but I’d like to stir these into the batter…
Thoughts…?
Hi Pamela! Everything you mentioned works great! Raisins, dried cranberries, and dried blueberries all sound amazing. Even chopped up dried apricots would work 🙂 You can add up to 1 cup of anything here. Hope you enjoy!
YAY! I was looking for a simple but tasty homemade bar and this checks all my boxes! Oats, peanut butter, chocolate and cinnamon oh my! And with 10 grams of protein much more satisfying than a cookie bar! Can’t wait to make these!
So thrilled you’re interested in the recipe! I hope you love them as much as we do! xo
One thing this recipe does NOT need is baking soda.
Trust me, it is definitely not needed and should be omitted.
What, in your opinion, is bad about adding the very small amount of baking soda?
@Shea, If you prefer your bars to be dense and compacted, you could leave the baking soda out, but if a lighter airier bar is what your after, baking soda is the ingredient that does the job!
What type of oats…quick or old fashion…
I use old-fashioned oats because I think the texture turns out the best, but quick oats work too 🙂
Love this recipe. East to make and requires few ingredients. I used honey in place of maple syrup. Very good. Next time will try the maple syrup
So thrilled to hear you enjoy the bars using honey! This is super helpful to others who want to try the same swap 🙂
Can regular peanut butter be used in this recipe? And can agave syrup be used instead of maple? Thank you!
Hi Carolyn! Both of those substitutions will work great! xo
Can I use monk fruit sweetener instead of maple syrup? I’m D2 so glucose is an issue.
Hi Felicia! You can use a sugar-free sweetener for sure! If the consistency of the mixture seems too dry (not wet/sticky), you can always add a tablespoon or two of melted butter, coconut oil, or avocado oil. I’m betting you won’t need to make any changes, but if you do, a little oil should do the trick 🙂 Hope you enjoy! xo