Ooey-Gooey Salted Peanut Butter Oatmeal Cookie Bars
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.99 out of 5 stars
(97)
Ingredients
16 servings
- Wet ingredients:
- 2 eggs
- 1 cup (154g) coconut sugar (or sub brown sugar)
- ¾ cup (192g) natural creamy peanut butter
- ¼ cup (56g) melted and cooled coconut oil
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup (112g) packed fine almond flour
- ½ cup (48g) rolled oats (if you want them thicker/more oat-y you can do ¾ cup but I prefer ½ cup)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (125g) dark chocolate chunks or chocolate chips (dairy free if desired), divided
- Fancy Maldon Salt, for sprinkling on top
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Preparation
Step 1
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
Step 2
In a large bowl, mix together eggs, coconut sugar and peanut butter until smooth and creamy. Next add in the melted and cooled coconut oil and vanilla and mix together again until it is very smooth and well combined. This should take at least 30 seconds to mix until smooth, you do not want any oil separation.
Step 3
Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, baking soda and salt. Finally fold in ¾ cup of the chocolate chunks/chips, you’ll reserve ¼ cup for sprinkling on top.
Step 4
Add the batter to the prepared pan and evenly spread out with a spatula towards the edges. Sprinkle the top with remaining ¼ cup chocolate chunks. Bake for 20-25 minutes until the edges are BARELY golden brown. The trick with these blondies is to slightly underbaked them so they stay nice and fudgy and gooey. Once done baking, sprinkle with sea salt. Allow blondies to cool for 15-20 minutes before cutting into so they don’t fall apart. Cut into 16 squares.
Step 5
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