Double Chocolate Peanut Butter Oatmeal Cookie Bars
Fudgy, no-bake-style cookie bars combining peanut butter and cocoa with chewy oats and melted chocolate chips. The maple syrup keeps these naturally sweetened and soft, while cinnamon adds subtle warmth. Perfect for lunchboxes, afternoon snacks, or potlucks. This version skips refined sugar entirely, letting pure maple syrup and peanut butter be the stars.
Ingredients
- 2 large eggs
- 1 cup peanut butteralmond butter1:1nut-free alternative:tahinipeanuts-freeadds dairy
1:1 ratio works but use light tahini for milder flavor
Full guide → - ⅝ cup pure maple syrup
- 2 Tbsp avocado oil
- 1 tsp pure vanilla extract
- 1 ½ cups rolled oats
- ½ cup cocoa powder
- ½ tsp ground cinnamon(optional)
- ½ tsp sea salt
- 1 ½ cups chocolate chips
Instructions
- 1
Preheat oven to 350F and line a 9-inch cake pan with parchment paper.
- 2
Combine eggs, peanut butter, maple syrup, avocado oil, and vanilla in a mixing bowl and stir until well-blended. If peanut butter is cold, microwave 30-60 seconds first.
- 3
Add oats, cocoa powder, cinnamon, and sea salt, then stir until fully combined.
- 4
Fold in chocolate chips.
- 5
Transfer dough to prepared pan and spread into an even layer. Top with extra chocolate chips if desired.
- 6
Bake on center rack for 18-22 minutes until set.
- 7
Cool completely before slicing.
Tips
Warm cold peanut butter before mixing for smoother incorporation and easier stirring with other wet ingredients.
Don't overbake. Bars continue cooking slightly as they cool and will firm up further as they set, staying chewy inside.
For extra texture, sprinkle flaky sea salt on top immediately after baking while chocolate is still soft.
Good to Know
Airtight container at room temperature up to 5 days. Refrigerate up to 10 days. Avoid moisture exposure to maintain chewy texture.
Prepare dough through step 4 the night before. Cover and refrigerate. Bring to room temperature 30 minutes before baking, or add 2-3 minutes to bake time if baking from cold.
Cut into 12-16 squares. Serve at room temperature or slightly warm. Pairs well with milk, coffee, or tea.
Common Mistakes
Don't skip tempering cold peanut butter—it won't incorporate smoothly and you'll have lumps.
Don't overbake—18 minutes is often enough; bars will seem underbaked but firm as they cool.
Don't skip the cooling step; cutting warm bars causes them to crumble.
Substitutions
Nut-Free Alternatives
1:1 ratio works but use light tahini for milder flavor
Full guide →General Alternatives
2
FAQ
Can I make these without eggs?
Yes. Replace 2 eggs with 1/2 cup unsweetened applesauce or 1/4 cup aquafaba plus 1 Tbsp cornstarch. Texture will be slightly denser but still chewy.
What if I don't have avocado oil?
Coconut oil, melted butter, or vegetable oil work 1:1. Coconut oil adds subtle coconut flavor; butter enriches the crumb.
How long can I keep these and can I freeze them?
Store at room temperature 5 days or refrigerate 10 days. Freeze in airtight container up to 3 months. Thaw at room temperature 1-2 hours before serving.