Chocolate Chip Peanut Butter Oatmeal Bars
Everything you love about cookies with the convenience of press and bake sheet pan bars! These beauties are gluten, dairy, and refined sugar free, the perfect satisfying snack for hungry bellies. Packed full of protein, fibre, and flavour, these will be a new staple in your household!
Servings: 30 bars
Ingredients
- 1 1/2 cups natural peanut butter
- 1/2 cup butter, room temperature sub coconut oil, ghee, or vegan butter for dairy free
- 1 1/2 cups coconut sugar
- 3 large eggs
- 1 tbsp pure vanilla extract
- 1 1/2 cups quick oats certified gluten free if necessary
- 3 cups old fasioned oats certified gluten free if necessary
- 1 tsp baking soda
- 3/4 tsp sea salt
- 1 cup chocolate chips dairy free if necessary
- 1 cup roasted peanuts optional (add an extra 1/2 cup of chocolate chips if not using)
Instructions
- Preheat oven to 350F. Line a rimmed sheet pan (mine is 12"x 18") with parchment paper.
- In a large bowl or stand mixer, cream together butter, peanut butter, and coconut sugar until fluffy and pale in colour, at least 2-3 minutes.
- Beat in the eggs and vanilla.
- Add the oats, baking soda, and salt and mix in on low or by hand until just combined.
- Fold in the chocolate chips and peanuts until just combined.
- Dump entire contents onto lined sheet pan and press to fill the entire pan with a spatula or your hands. It will take a minute or two but you will end up with a nice even layer.
- Bake for 17-20 minutes, until lightly browned around the edges and just slightly underdone in the middle. It will finish setting as it cools. Do not overbake or the bars will be dry.
- Cool completely before slicing. These keep best in the refridgerator and freeze wonderfully.
