Peanut Butter Cookie Bars Ingredients
- Rolled Oats
- White Whole Wheat Flour
- Cinnamon
- Mini Chocolate Chips
- All Natural Peanut Butter
- Eggs
- Maple Syrup
- Vanilla Extract
Best All-Natural Peanut Butter Brands
- Smuckers (ALL-TIME FAV)
- Whole Foods
- Fresh Thyme
- Costco
- Trader Joe’s
Peanut Butter Cookie Bar Swaps
- White whole wheat flour –> I recommend swapping with either all-purpose, whole wheat flour, or a gluten-free flour blend. Swap recommendation is 1:1. Note: Do not swap 1:1 for a nut-based flour such as almond flour, coconut flour, etc.
- Peanut butter –> Good news! Any kind of nut butter works for this recipe! My favorite other than peanut butter is cashew butter! Swap recommendation is 1:1.
- Maple syrup –> If you’re hoping to swap the maple syrup for another kind of sugar, make sure you use a liquid sweetener such as honey or agave. Swap recommendation is 1:1.
Storage
Store these delicious peanut butter oatmeal bars in an airtight container in the refrigerator for up to 5 days. Freezer instructions: to freeze, place cooled bars on a cookie sheet. Then, freeze for 1 hour. Transfer bars from cookie sheet to a freezer-safe gallon-size bag. Remove as much air as possible and freeze for up to 3 months.More Healthy Dessert Recipes
Looking for more healthy dessert recipes just like this? Check out some of our favorites below!- Pumpkin Almond Butter Freezer Fudge
- Vegan Peanut Butter Banana Cookies
- Healthy Oatmeal Chocolate Chip Cookies
- Fresh Cherry Crisp
- Grain-Free Chocolate Chip Cookie Bars
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Peanut Butter Oatmeal Bars
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/3 cup mini chocolate chips
Wet Ingredients
- 2 large eggs
- 1 cup creamy peanut butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and spray an 8×8 baking pan with non-stick cooking spray or line with parchment paper.
- Next, add all of your dry ingredients to a bowl and mix well. Set aside.
- In a separate bowl, whisk your eggs. Then add the rest of your wet ingredients to the eggs. Mix well.
- Slowly add your dry ingredients to wet ingredients. When ingredients are well combined, pour dough into your baking pan. Spread evenly.
- Bake at 350ºF for 15-18 minutes (depending on your oven) and how gooey you want your bars).
Tips & Notes
- Option to sub any other drippy nut butter such as cashew or almond for the peanut butter.
- Option to sub the white whole wheat flour for a gluten-free flour blend. We do not recommend subbing for coconut flour.
I love these! I’ve made them 4 or 5 times now. My family always asks for them. I have changed them up a bit: I use the crunchy pb TJ’s brand, omit the chocolate chips and subbed 1tbsp of cocoa powder instead. It truly feels like a gooey brownie that I can feel good about having! I don’t eat sweets, so I appreciate how mild the sweet is because I don’t add the chips. Exactly what I was looking for 💚 Thank you!!
YASSSS! And TJ’s for the win. They have the best drippy nut butters!
I used 1/4 cup of chocolate chips and 2 teas. Of cocoa powder because I don’t like things to sweet either. Baked them for 27 minutes and they turned out great!! Thanks for the idea!
I don’t have any white whole wheat flour on hand, but I have regular whole wheat flour. Would that work?
Hey Kate! That should work!
Can I use PB2 (peanut butter powder) mixed with something to substitute for peanut butter? Looking to lower the calories per bar. Thanks!
Hey Laura! Unfortunately, I don’t recommend swapping that 1:1!
would this work with pb2?
How do you think it will turn out if I use 1/2 cup of protein powder in place of oats?
Yumm! I just made this recipe yesterday and it tasted really good.
Could almond flour be subbed?
These are AMAZING- so easy & delicious. I used chunky peanut butter (because why not) and big chocolate chips and they turned out perfect!
YUM YUM YUM! Not gonna lie, if I made these bars, I wouldn’t share them with ANYBODY! LOL! But anyways, I would love to make this recipe but I need to substitute the eggs and the honey. Have you had success with flax eggs and maple syrup?
Hello! These look amaaaaaaaaazing but I was wondering if you’d have any suggestions for making it lower fat (replacing some of the pb with something else?)
HI Yive
I’m not Lee…but trust me, I made these of the weekend (they are AMAZING !) and you want to make them with the real deal PB as suggested.
To help with intake control….I wrap the bars individually in plastic wrap, put them in a freezer safe bag and freeze those guys. When you’re ready for one, leave out on the counter for about 30 minutes.
Hope this helps !
These are wonderful!
Are these best to store in an airtight container in the fridge or on the counter?
Thanks
Christie
How do I make them into 9 servings from an 8×8 pan? Maybe I’m just tired but I can’t wrap my head around it.
You just cut 3 rows by 3 rows! To get 9 bars 🙂
3 rows by 3 rows = 9 pieces
Well clearly I’m the one who can’t do the math 😛
What can I use instead of maple syrup
You can sub honey!
You NEED to try Teddie Peanut Butter. I’m obsessed. Nothing but peanuts, salt, and unicorns in there. I order 3 jars at a time on Amazon!!!
I haven’t had Teddie Butter in forever!
Can you use All-purpose flour instead? Thank you
Yes, you can!
YUM!!!!!! I already know I’d be obsessed with these bars. You should try Crazy Richard’s PB too if you haven’t! Another good one!
YES I DO. I’ve heard great things!