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5-Ingredient Almond Butter Oatmeal Chocolate Chip Cookie Bars

Easy, healthy 5-Ingredient Almond Butter Oatmeal Chocolate Chip Cookie Bars are made with simple pantry staples and are just so addictive! These healthy oatmeal cookie bars come together quickly and don’t require any fancy equipment or chill time.

Cookie bars on a grey background with a striped napkin.

Inspired by my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies, I’m back with the almond butter version – in the form of cookie bars!

The original cookie recipe was so well-received that I figured I would provide another option for those who love almond butter and dessert bars.

If you love oatmeal cookies, chocolate chip cookies, or almond butter, you’re going to find great joy in these chewy bars.

The reality is, any sticky well-stirred nut or seed butter will work in this recipe, so feel free to pick your favorite. If you have a sensitivity to nuts, sunflower seed butter is a great option (as long as you like the flavor).

Hang holding an almond butter oatmeal cookie bar with more cookie bars in the background.

This basic cookie bar recipe couldn’t be any easier to make.

All you need is one bowl and a small square baking dish. No stand mixer, fancy equipment, or chilling the dough necessary!

Because the cookie bars come together so quickly with wholesome ingredients, I find them ideal for the everyday healthier sweet treat. 

Let’s chat about the healthy ingredients in these delicious oatmeal chocolate chip cookie bars.

Natural Almond Butter: Unsweetened almond butter is the main ingredient here because it takes the place of butter and flour in this cookie bar recipe. Rather than using all-purpose flour, almond butter enables us to create a richly flavored bar that holds together nicely.

Creamy almond butter yields the best results, but crunchy almond butter works too. You can taste the almond butter, so if you prefer the flavor of peanut butter or another nut butter or seed butter like sunflower seed butter, or cashew butter, feel free to make the 1:1 swap.

Eggs: A couple eggs bring rise to the bars and help them hold together. Take them out of the refrigerator about 15 minutes before starting the recipe to bring them to room temperature if possible.

For a vegan option, replace the eggs with ½ cup of mashed ripe banana or 2 flax eggs or 1/2 cup of unsweetened applesauce. One flax egg is one tablespoon of ground flax seed and three tablespoons of water mixed together.

Oats: Old fashioned rolled oats add hearty texture and oaty flavor to the oatmeal cookie bars, making them taste delicious! I like using sprouted gluten free oats. Quick oats or instant oats will work, but for the best result, rolled oats have the best texture.

Pure Maple Syrup: Used to sweeten the almond butter oatmeal cookie bars, we use pure maple syrup. The liquid sweetener also makes up some of the liquid portion of the recipe so it’s important to not make any substitutes.

Because the bars aren’t very sweet, you can add 1 to 4 tablespoons of brown sugar or coconut sugar for sweeter cookie bars.

On the flipside, for bars with less sweetener, omit the eggs, and use 3 large ripe bananas instead of the pure maple syrup.

Sea Salt & Cinnamon: Salt enhances the flavors of the bars, making them taste nice and bold, and cinnamon brings a very subtle warmth. Skip the cinnamon if you don’t like it, or increase the amount for more fun!

Chocolate Chips: Adding little pockets of rich chocolatey goo, the chocolate chips are optional here, but they do in fact make the bars just so irresistible!

I use dark chocolate chips but semisweet chocolate chips, milk chocolate chips, butterscotch chips and peanut butter chips all work.

Stack of almond butter oatmeal cookie bars.

Optional Additions:

  • Add up to ½ cup of chopped raw walnuts or pecans for nutty cookie bars.
  • Swap the chocolate chips for raisins if you love dried fruit in your cookies.
  • If you have vanilla extract on hand, add 1.5 teaspoons.
  • Add 1 to 2 tablespoons of melted coconut oil for gooey bars.

Now that we’re familiar with the simple ingredients for these almond butter cookie bars, let’s make these delicious cookie bars!

How to Make Almond Butter Oatmeal Chocolate Chip Cookie Bars:

Preheat 350 degrees Fahrenheit. Line a 8” x 8” square pan with parchment paper.

Mix the almond butter, pure maple syrup, and eggs together in a large mixing bowl until everything is well combined and creamy (wet ingredients).

You can use a hand mixer if you’d like – I just use a fork. Note: if your almond butter is cold or seems too firm to stir, microwave it for 20 to 30 seconds (by itself), or until it is easy to stir with the other ingredients.

Eggs, almond butter, and pure maple syrup in a red mixing bowl, ready to be mixed together.

Add the remaining dry ingredients (oats, ground cinnamon, salt and chocolate chips) to the wet ingredients and stir everything together until a thick, sticky dough forms.

Oats, chocolate chips, salt and cinnamon on top of the wet mixture for the cookie bars.
Almond butter oatmeal cookie bar dough in a mixing bowl, ready to be baked.

Spread the cookie dough into an even layer in the prepared baking dish. If desired, sprinkle extra chocolate chips on top of the cookie bars. Flaky sea salt is lovely too!

Square pan lined with parchment paper with cookie dough mixture pressed into an even layer.

Bake on the center rack of the preheated oven for 25 to 30 minutes or until the edges are slightly golden brown and the bars appear set up.

Allow the bars to cool for at least 30 minutes before slicing and serving.

Finished cookie bars in a square baking pan, fresh out of the oven. Ready to enjoy!

Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze in a large zip lock or freezer bag for up to 3 months.

These yummy chocolate chip cookie bars are wholesome enough to be considered better for you, yet delicious enough to be a treat you’ll look forward to.

Square baking pan with almond butter cookie bars inside and a striped napkin in the background.

Make these chocolate chip almond butter bars on repeat for all those times you’re itching for a simple tasty treat!

The next time you’re craving a similar treat, also try my Healthy 6-Ingredient Apple Oatmeal Cookies, 4-Ingredient Banana Oatmeal Bars, or my Gluten-Free Peanut Butter Chocolate Chip Cookies.

Almond butter plus oats plus chocolate chips is the path to bliss!

Hang holding an almond butter oatmeal cookie bar with more cookie bars in the background.
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4.44 from 51 votes

Almond Butter Oatmeal Chocolate Chip Cookie Bars

Yummy, healthy Almond Butter Oatmeal Chocolate Chip Cookie Bars that are easy to adapt, and so tasty! Make them for a healthy treat whenever the craving strikes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Desserts & Treats
Cuisine: American
Servings: 9 Bars
Calories: 371kcal
Author: Julia

Ingredients

Instructions

  • Preheat 350 degrees Fahrenheit. Line a 8” x 8” square pan with parchment paper.
  • Mix the almond butter, pure maple syrup, and eggs together in a large mixing bowl until everything is well combined and creamy (wet ingredients). Note: if your almond butter is cold or seems too firm to stir, microwave it for 20 to 30 seconds (by itself), or until it is easy to stir with the other ingredients.
    Eggs, almond butter, and pure maple syrup in a red mixing bowl, ready to be mixed together.
  • Add the remaining dry ingredients (oats, ground cinnamon, salt and chocolate chips) to the wet ingredients and stir everything together until a thick, sticky dough forms.
    Oats, chocolate chips, salt and cinnamon on top of the wet mixture for the cookie bars.
  • Spread the cookie dough into an even layer in the prepared baking dish. If desired, sprinkle extra chocolate chips on top of the cookie bars. Flaky sea salt is lovely too!
    Square pan lined with parchment paper with cookie dough mixture pressed into an even layer.
  • Bake on the center rack of the preheated oven for 25 to 30 minutes or until the edges are slightly golden brown and the bars appear set up. Allow the bars to cool for at least 30 minutes before slicing and serving.
    Finished cookie bars in a square baking pan, fresh out of the oven. Ready to enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze in a large zip lock or freezer bag for up to 3 months.

Nutrition

Serving: 1Cookie Bar (of 9) | Calories: 371kcal | Carbohydrates: 36g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 215mg | Fiber: 6g | Sugar: 11g

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Recipe Rating




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Barbara

Monday 13th of March 2023

If I wanted to add some protein powder, how would the recipe change?

Julia

Monday 13th of March 2023

Hi Barbara! Depending on how much you add, you may not need to change anything in the recipe. Up to 4 tablespoons of protein powder, the recipe will be the same. Past that, I would add some more moisture like more mashed banana, pure maple syrup or a small amount of oil. Enjoy!

Jessica

Monday 13th of February 2023

I made some adjustments: I used tahini, subbed honey for the maple syrup, and added a couple tablespoons of powdered monk fruit. I love how tahini and honey taste together, and I think this amount of sweetener is perfect for me. I’ll definitely make these again, but I’ll add a full cup of chocolate chips! They were good, but I wanted more chocolate. I used Lily’s brand (dark chocolate) for zero sugar. I refrigerated the bars for storage and I liked the texture it gave them.

Kristal Pacilio

Wednesday 15th of March 2023

@Julia, how much tahini would you suggest? I only have honey on hand rather than maple syrup. Do I need Tahini for the substitute? Thanks!

Julia

Monday 20th of February 2023

So happy you enjoyed them, Jessica! I support adding more chocolate chips - they're so great with the gooey chocolate. Love that you used tahini!

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