Double Chocolate Peanut Butter Oatmeal Cookie Bars Recipe

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Double Chocolate Peanut Butter Oatmeal Cookie Bars Recipe:-A handful of fundamental ingredients are all that are required to make these Double Chocolate Peanut Butter Oatmeal Cookie Bars! These fudgy, rich cookie bars are reminiscent of fudge brownies with a tremendous amount of peanut butter flavour. They are free of flour, dairy, and refined sugar.

Double Chocolate Peanut Butter Oatmeal Cookie Bars Recipe



A handful of ingredients and one bowl are all that are required to make these cookie bars, which are a wonderful celebration of chocolate, oats, and peanut butter. These cookie bars are rich, fudgy, and delicious. Simple to prepare, and no prior baking experience is required!


  • 9-Inch Square Baking Pan


  • 2 large eggs
  • 1 cup peanut butter*
  • 2/3 cup pure maple syrup
  • 2 Tbsp avocado oil**
  • 1 tsp pure vanilla extract
  • 1 ½ cups oats
  • 1/2 cup cocoa powder
  • 1/2 tsp ground cinnamon optional
  • 1/2 tsp sea salt
  • 1 ½ cups chocolate chips



Also Read:-Blueberry Avocado Sunflower Seed Chopped Salad Recipe


  • Prepare an oven that is preheated to 350 degrees Fahrenheit and line a cake pan that is 9 inches in diameter with parchment paper.
  • The wet ingredients, which include the eggs, peanut butter, pure maple syrup, avocado oil, and vanilla extract, should be transferred to a mixing bowl and thoroughly mixed until everything is equally distributed throughout the mixture.


  • Please take note that if your peanut butter has been stored in the refrigerator rather than at room temperature, you should heat it in the microwave for thirty to sixty seconds, or until it gives a very easy stir.
  • Stir the dry ingredients (oats, cocoa powder, ground cinnamon, and sea salt) until everything is completely combined.


  • Add the dry ingredients to the mixing bowl and stir until everything is smooth. Toss in the chocolate chips and stir.
  • The cookie dough should be transferred to the pan that has been prepared and spread out into an even layer.


  • The top can be topped with additional chocolate chips if that is something you would like to do.
  • Bake the cookie bars on the middle rack of an oven that has been preheated for 18 to 22 minutes, or until they have reached the desired consistency.


  • The muesli bars can be topped with flaky sea salt if that is something you would like to do.
  • Before slicing the cookie bars and serving them, make sure they have completely cooled down.




  • My preferred peanut butter is natural creamy peanut butter that is unsweetened, but you can use any kind of peanut butter as long as it is thoroughly mixed.
  • I do not recommend using a peanut butter that has been reduced in fat because the bars will end up being dry and will not have as much flavour.


  • In addition, you can use four tablespoons of melted butter or coconut oil that has been melted.
  • The leftover bars can be kept in the refrigerator for up to a week if they are stored in an airtight container or a zip lock bag as well.
  • It is also possible to freeze these bars for up to three months by placing them in a freezer bag or a zip-lock bag.




  • Serving: 1Slice (of 12)
  • Calories: 368kcal
  • Carbohydrates: 40g
  • Protein: 9g
  • Fat: 20g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Cholesterol: 31mg
  • Sodium: 111mg
  • Fiber: 7g
  • Sugar: 23g


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