The best peanut buttery treat in bar form for easy baking! Studded with chocolate chips and full of oats, the hearty flourless peanut butter chocolate chip bars are a go-to in our house!
These Flourless Peanut Butter Chocolate Chip Bars are THE treat to have in my house. They’re soft, gooey, full of peanut butter flavor and chocolate chips. They are the perfect bite for when you’re craving something sweet, but they’re also nutrient dense from added flax, eggs, oats and optional collagen peptides. They’re perfect to bring a friend + were the ONLY snacks I wanted to eat when breastfeeding my babe. They’re naturally gluten free with a dairy free option, freezer friendly, and always available in my kitchen, ha!
Flourless Peanut Butter Chocolate Chip Bars are made with zero flour (duh) and require zero scooping or rolling!
When I was a new mom, I needed easy food + I needed it fast. I also wanted as few dishes as possible and chocolate. Always chocolate. I started baking some Monster Cookie Bars from a few of my favourite food bloggers each week. And the more I cooked and played around, I discovered my absolute dream version with a few recipe tweaks here and there to really make them perfect. These Flourless Peanut Butter Chocolate Chip Bars are absolutely packed with nutrition, are gluten free for sensitive tummies + yet, they taste like a decadent dessert. They can also totally be made with one hand with a baby on your hip, just saying. They tick every single box!
Ingredients for the Peanut Butter Chocolate Chip Bars
- Rolled Oats – also known as “old fashioned oats”. These have a heartier texture than instant oats, so I prefer them, but you can totally use what you have – it might just slight change the texture of your finished bars.
- Maple Syrup – you can also use honey or agave. I’ve even. used coconut sugar before when it’s all I have, but it does make for a slightly drier peanut butter chocolate chip bar.
- Baking Soda
- Salt
- Peanut Butter – Make sure it’s a natural, runny peanut butter! Nut Butters with additives like extra sugars or oils will affect the recipe. You can totally sub out cashew or almond butter if you prefer those too. Crunchy or smooth works!
- Butter – Coconut oil or ghee works here too if you’re dairy free.
- Flax Seed – I love adding this for extra fiber, but you can skip it if you don’t have it. It does add a bit to the texture too.
- Eggs
- Vanilla Extract
- Chocolate – I love adding chopped dark chocolate, but use whatever chips or chocolate you want – milk, semi, dark or even white!
- Candy Coated Chocolate – I love using candy covered peanuts too, whatever you prefer.
- Optional Collagen – Adding a few servings of collagen just ups the protein in these flourless peanut butter chocolate chip peanut butter bars.
How to make Flourless Peanut Butter Chocolate Chip Bars
This recipe is SO simple. It’s basically stir, dump + bake. But just in case you’re not a confident baker, let me lay it out step by step:
- Step 1 – Preheat the oven to 350 degrees (or 175C) and grab an 11×7 baking dish. You can totally use a 9×13 dish too if that’s what you have, but I prefer a thicker flourless peanut butter chocolate chip bar. You don’t need to line it or grease it!
- Step 2 – Add all of the ingredients to a bowl and mix. In the actual recipe, I specify mixing the dry ingredients separately, which is best practice to ensure the baking soda and salt is distributed, but it works fine without doing that too.
- Step 3 – Pour the mixture into a baking dish and smooth the top. The dough WILL be thick. If desired, decorate with extra chocolate pieces.
- Step 4 – Bake for 25 minutes or until golden brown and set!
- Step 5 – Allow to cool for at least an hour before slicing and serving. I KNOW it’s hard, but these flourless peanut butter chocolate chip bars need time to set before cut or they will fall to absolute pieces.
How to store these Cookie Bars
Once chilled, I cut the bars into 12 (sometimes 24 small pieces) and store in an airtight container. I prefer to keep the in the fridge, but you can store them at room temperature too. They can also be frozen! Simply place the airtight container in the freezer and store for up to 6 months. Simply remove the bars a half an hour before serving so they have time to come to room temperature.
These bars are inspired by the Monster Cookie Bars by the Real Food Dieticians, which are also DELICIOUS!
Other One Bowl Sweet Treats:
Cookie Dough Bites
Brownie Bites
Oatmeal Cookie Dough Bites
Flourless Peanut Butter Chocolate Chip Bars
Ingredients
Dry Ingredients
- 3 cups rolled oats, gluten free if necessary
- 1/3 cup ground flax seed
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2-3 servings collagen peptides, optional
Wet Ingredients
- 1 1/4 cup peanut butter (needs to be a runny nut butter)
- 1/2-2/3 cup maple syrup or honey
- 1/4 cup melted butter or coconut oil
- 3 eggs
- 1 tbsp vanilla extract
Add Ins
- 1/2 cup candy coated chocolates
- 1/2 cup chopped chocolate
Instructions
- Preheat the oven to 350 degrees and grab an 11×7 baking dish. (9×13 will work too, it'll just produce thinner bars!)
- To a large mixing bowl, add all of the wet ingredients and whisk together until smooth.
- Add the dry ingredients to a separate bowl and mix to ensure the baking soda and salt are dispersed.
- Pour the dry mixture into the wet and stir. It will be thick!
- Add the chocolate and candy pieces, holding a few back for the top. Mix together and pour in the baking dish.
- Smooth the top of the batter and decorate with remaining candy peices.
- Bake for 25 minutes or until golden brown and set.
- Allow to cool for at least an hour before slicing and serving.
