Healthy One-Bowl Flourless Chocolate Chip Peanut Butter Cookie Bars
Yields: 16 cookie bars
These cookie bars are simple to make and perfectly soft, chewy, and even a bit fudgy too! They have lots of sweet peanut butter flavor and rich chocolate morsels, and they’re perfect for quick weekday treats, summer picnics, school lunch box desserts, or any time you’re craving a little something sweet! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  1. Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray.
  2. In a large bowl, stir together the peanut butter and cashew milk. Stir in the salt, vanilla, stevia, and maple syrup. Pour in the oat flour, and sprinkle the baking soda over the oat flour (to prevent it from clumping!). Stir in the oat flour and baking soda until just incorporated. Stir in 3 tablespoons of miniature chocolate chips.
  3. Spread the mixture into the prepared pan. Gently press the remaining miniature chocolate chips on top. Bake at 300°F for 12-15 minutes. Cool completely to room temperature in the pan, and let the bars rest for at least 6 hours once at room temperature for the best taste and texture before slicing and serving.
Notes: This is my homemade creamy peanut butter recipe. You just need 5 minutes and a blender to make it! If you prefer to use store-bought peanut butter, then make sure the only ingredients are peanuts and salt, and stir it really well before using in this recipe.

Any milk may be substituted for the unsweetened cashew milk.

I highly recommend using the liquid stevia! I buy mine online here, and you’ll also use it in all of these recipes of mine. You cannot substitute additional pure maple syrup for the liquid stevia because the cookies require a precise balance of wet and dry ingredients.

Honey or agave may be substituted for the pure maple syrup.

Bob’s Red Mill Organic Ivory Wheat Flour, Organic Whole Wheat Pastry Flour, Organic Whole Wheat Flour, or Organic Unbleached White All Purpose Flour may be substituted for the Whole Grain Oat Flour. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour also works just as well!

Remember to measure the oat flour using this method or a kitchen scale. (← That’s the one I own!) Too much oat flour will make your cookie bars dry and crumbly.

The cookie bars are done when the edges look firm but the center still looks glossy and underdone! The heat from the pan continues to cook the center while they cool. If the edges of the cookie bars pull away from the edges of your baking pan within 10 minutes of pulling them out of the oven, then you’ve baked them for long enough!

If you’re too impatient to wait for 6 hours once your cookie bars are at room temperature, then you can stick the pan in the refrigerator for 1-2 hours once they’ve reached room temperature to speed up the process!

{gluten-free, vegan, dairy free, egg free, clean eating, low fat, lower sugar}
Recipe by Amy's Healthy Baking at