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.
This recipe is great! I made a few adjustments: for starters instead of mini chocolate chips i used cocoa nips which is like a super dark unprocessed chocolate which was too bitter to eat i used regular white flour and baking powder as well for the wet ingredients i used soy butter with monk fruit and milk instead of maple syrup i also omitted the cinnamon. The bars were great!
Can i use Honey in place of Maple Syrup
Yes, that works!
This is my all time favorite sweet treat to make! Super easy to throw together with ingredients I always keep in my pantry, and sooo delicious!
I love these tooooo! SO GOOD.
Light and fluffie! Used 1/3 c agave since I wanted it let sweet and didn’t have maple syrup. Thanks for the recipe.
So glad you loved these!
My 4 year old said, “yum! Good job mom” when I made these😁
LOL!!! I love this so much.
These came out perfect! I cooked them for 17 minutes at 350 and did not have any issues with goopiness or dryness. They are super chocolatey and peanutbuttery! Will definitely make again soon 🙂
YAY! Glad you loved them!
I had the same issue with the soppy middle after baking for the suggested time! I did end up baking an extra 10 minutes and they solidified for the most part!! If anyone has that issue, I would continue baking (maybe do a foil tent) until set. 🙂
I don’t get what went wrong since it seems other people followed the recipe and got a solid product. Mine turned out not gooey, but goupy. There’s no cutting it into bars, it’s just like batter. It was starting to get too brown around the edges, and it rose, but when I pulled it out it was jiggly and it sank in the middle after ten minutes or so. I wonder if there’s supposed to be more than a cup oats, or more than 1/4 cup of flour? The wet ingredients outweigh the dry.
I’ve made this recipe 10+ times and have never had an issue! Did you make any flour swaps? Or maple swaps?
I was excited for these bars. Sadly I found them to be quite a let down. Way too much cinnamon. Overpowers all the peanut and chocolate and vanilla flavors. Came out very fluffy as well. Definitely not gooey.
I had the same results. I did substitute Whole Wheat flour for white, but I don’t know if that was the issue. Maybe I should have pulled them from the oven earlier. If I make again, I will bake for less time and use less cinnamon.
Fit Foodie recipes never disappoint, these were awesome! My husband is a sucker for anything PB & Chocolate (well, so am I) and it’s great to have a healthier option. I subbed honey for the maple syrup and we gobbled these gooey bars right up.
Love!!! I swapped out chocolate chips for a mix of white chocolate and peanut butter chips. Tastes like a warm peanut butter and fluff blonde. SO GOOD!!!
Ugh so good, right?!
Mine turned out dry and I followed instructions through. Any suggestions?
My family and I ate them all in less than 24 hours. We will definitely make again.
I will be making these bars again for sure! I work at a cafe and do all the baking, and these bars have been immensely popular — they look great, taste amazing, and keep really well.
The only problem I had was that I had to bake them almost 30 minutes more than the recipe said, as the batter was really really moist. I substituted wheat for the oat flour, so that may have been part of the reason.
Other than that, top notch!
Dare I say it…this might be my FAVORITE Fit Foodie recipe. It is the perfect amount of gooey deliciousness and I can’t stop eating them. I’ll be making these over and over again.
I make oatmeal jelly bars where the middle has a thin layer of jam. Do you think this batter will work, minus the choc chips? I’ve been looking for a recipe for peanut butter jelly bars that uses oats.
Hello! I’m not exactly sure what kind of oatmeal jelly bars you’re referring to! Do you have a link to the recipe? Just want to make sure I’m following!