These bars are chock full of chocolate chips and peanut butter. Love the texture from the oats. Bake a batch and enjoy every last bite!
This recipe came about while I was watching a cooking show where they were talking about oatmeal cookies. That’s all I needed to get up and go into the kitchen and start baking. It didn’t matter that it was 10 pm. My hubby had gone up to bed and so did my little guy. It was just me and the two dogs. Having my cup of tea and nothing else. Not a good idea to watch a cooking show when all you have is a lonely cup of decaffeinated tea that doesn’t even have sugar or milk in it. So, there I was in my kitchen, everything was all put away from dinner. A nice clean kitchen. Not for long. As I grabbed for the container of oats, I decided not to fetch the flour. I wanted to try a cookie without any flour. I really like to bake gluten free so, this was a good excuse to go for it. Then I thought instead of cookies why not a bar? Well, these were worth the wait. Come on, do you really think I went to sleep after I baked these? Of course not! I waited just until I could cut one and eat it while it was still really warm. Then, covered them up and then went to bed. The next morning my son told me he woke up in the middle of the night smelling something yummy. I cut him a small square and then packed him a larger one for his snack at school. The hubby took a large square for the office. I had a nice big square with my morning coffee. I had forgotten I had an appointment with my trainer and told her I had to push the appointment up a little or I would explode during our workout. She told me to bring her a couple of squares and had me come in two hours later. This recipe is so easy to make and everyone loves it. I pack them up and send them to my daughter in law school. She says her roommates love them as much as she does. Bake a batch today and watch them disappear.
Chocolate Chip Peanut Butter Oat Bars – No Flour Added!
Yields about 12 to 15 bars (This recipe can easily be doubled. Use a full size cookie sheet for doubling)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar, I used pure cane sugar
- 3/4 cups creamy peanut butter, I used Skippy Natural
- 1/2 stick unsalted butter, softened
- 1 large or extra large egg
- 2 tsp vanilla extract
- 1/2 tsp sea or kosher salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 1/2 cups oat flour, found at most markets or grind old fashioned oats in the blender until fine
- 3/4 cup quick oats
- 1 1/2 cups regular or mini chocolate chips, or mix the two
- 1-2 tbsp cold water if needed for the dough
Directions: Preheat oven to 350 degrees, line a 13 x 9 sheet pan with a cut piece of parchment paper, spray a little cooking spray and set aside.
- In a large mixing bowl, using a hand held mixer, beat the sugars with the butter and peanut butter until light and fluffy. Add egg and vanilla extract. Continue to beat until combined.
- Add in the oats along with the salt, baking soda, and baking powder. Combine with a rubber spatula. Dig down deep to combine all the wet into the dry ingredients. If needed add a tablespoon of water if the batter is way to thick. It should be thick but if it’s too thick and the dry is not incorporating into the wet add one tablespoon at a time. Mix until batter is thick and completely combined.
- Fold in the chips.
- Spread into prepared pan and bake for about 17 to 24 minutes or until top is lightly browned and springs back slightly when lightly touched. A toothpick should come out clean or with dry crumbs.
- Let cool for about 20 to 25 minutes. Cut into bars and ENJOY!
NOTE: Store in a sealed container on counter up to two days or in fridge up to four days.