Healthier Peanut Butter Oatmeal Cookie Bars made without refined sugar, butter or flour. These delicious flourless cookie bars include all the classic favorites. A magnificent combination of chocolate chip cookies, oatmeal cookies and peanut butter cookies for the person who loves it all!

Peanut Butter Oatmeal Chocolate Chip Cookie Bars in a baking dish, fresh out of the oven.

One of my all-time favorite cookie recipes on this site is my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies.

They have everything you need for a great time!

Well, we’re back with the bar version of those cookies. These chewy peanut butter oatmeal bars feature the same great taste and texture as the cookies but are made easy into bar form.

For those of us who can be indecisive over what cookie treat we want to eat, these peanut butter oatmeal cookie bars are here to support our every desire.

Plus, they are lower in added sugar than regular cookies, are flourless and require no butter. 

White plate with a single serving of peanut butter cookie bar.

Here are the basic ingredients we need for these delicious peanut butter cookie bars.

Eggs: Eggs are used to bring rise and great texture to the cookie bars. Bring the eggs to room temperature before making the recipe so that the wet ingredients are easier to mix. You can replace the eggs with two mashed bananas (make sure they’re very ripe), flax eggs, or ½ cup of unsweetened applesauce for a vegan version of the recipe.

Creamy Peanut Butter: One of the stars of the show, unsweetened natural peanut butter acts as the fat and takes the place of all-purpose flour in the recipe.

You can also use almond butter, as seen in my 5-Ingredient Almond Butter Oatmeal Chocolate Chip Cookie Bars or cashew butter or sunflower seed butter.

Pure Maple Syrup: I love using pure maple syrup for baked goods like this because it’s less refined than regular sugar. I personally love that these cookie bars aren’t very sweet, but you can always add some brown sugar if you’re looking for a sweeter treat. 

Old Fashioned Oats: Another big name actor in these cookie bars, old fashioned rolled oats bring all that oatmeal flavor and act as a sort of binding agent to help hold everything together. You can use quick oats or instant oats but I find the texture of rolled oats to be superior. Steel cut oats won’t work here. I use sprouted gluten-free oats

Baking Soda: Used as the leavening agent to help the bars bake evenly and keep them held together, a little baking soda brings some rise to the bars.

Chocolate Chips: Delicious chocolate chips bring little pockets of gooey chocolate to make the cookie bars extra tasty. I use dark chocolate chips, but semi sweet chocolate chips or sugar-free chocolate chips work too. 

Cinnamon and Sea Salt: Cinnamon brings that nostalgic oatmeal cookie vibe to these bars and sea salt helps bring out all of the flavors. 

Optional Additions:

  • If you have vanilla extract on hand, add 1 teaspoon.
  • Love nutty treats? Add ½ to ⅔ cup of chopped walnuts or pecans.
  • Feel free to add dried fruit like raisins or dried cranberries in place of or in addition to the chocolate chips
  • Sprinkle shredded coconut on top of the bars if you love coconut.

Now that we’re experts on the simple ingredients, let’s make these easy peanut butter bars!

Peanut Butter Cookie Bar squares on a white background.

How to Make Peanut Butter Oatmeal Cookie Bars:

Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment paper.

Combine the eggs, peanut butter, and pure maple syrup (and vanilla extract if adding) in a large bowl and mix until everything is well combined. If you have an electric mixer or stand mixer, feel free to use it. Note: if your peanut butter is cold or seems firm, microwave it for 20 to 30 seconds to help with the mixing process.

Wet ingredients for cookie bars in a mixing bowl.

Add the rolled oats, baking soda, ground cinnamon and sea salt (dry ingredients) to the mixing bowl and mix until everything is combined and a thick dough forms. Stir in the chocolate chips (if adding).

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.

Transfer the peanut butter oatmeal cookie dough to the prepared baking pan and spread it into an even layer. If you’d like, sprinkle the top with extra chocolate chips and/or flaky sea salt.

Oatmeal peanut butter cookie dough in a baking pan.

Bake on the center rack of the preheated oven for 20 to 25 minutes or until the bars have set up and the edges are slightly golden brown.

Finished peanut butter oatmeal cookie bars in a baking pan.

Allow the peanut butter chocolate chip bars to cool for at least 15 minutes before slicing and serving. You can wrap the baking pan in plastic wrap and leave the bars on the counter for up to 2 days.

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

Cut cookie bars on a white background.

This is one of those healthier treats I’m more than happy to eat every single day. Between the wholesome ingredients and the feel-good flavor, these yummy oatmeal cookie bars are an all around win!

Peanut butter lovers, you’re going to go wild over the prominent peanut butter flavor! The next time you’re fiending for peanut butter desserts, whip up this easy dessert recipe.

Finished peanut butter oatmeal cookie bars in a square baking pan.

If you love oatmeal treats like this, check out these goodies below!

More Healthy Recipes with Oats:

White plate of a square of cookie bar.

Peanut butter, oats, and chocolate, oh my!

Peanut Butter Cookie Bar squares on a white background.

Peanut Butter Oatmeal Cookie Bars

4.41 from 255 votes
The yummiest of all worlds, these delicious cookie bars are the perfect combination of chocolate chip cookies, peanut butter, and oatmeal cookies. Flourless, dairy-free and refined sugar-free and so easy so make!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 Cookie Bars

Ingredients

  • 2 eggs
  • 1 cup peanut butter
  • cup pure maple syrup
  • 1 tsp vanilla extract optional
  • 1 ½ cups rolled oats
  • ¼ tsp baking soda
  • 1/2 tsp ground cinnamon optional
  • 1/2 tsp sea salt
  • 1 cup chocolate chips optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment paper.
  • Combine the eggs, peanut butter, and pure maple syrup (and vanilla extract if adding) in a large bowl and mix until everything is well combined. Note: if your peanut butter is cold or seems firm, microwave it for 20 to 30 seconds to help with the mixing process.
  • Add the rolled oats, baking soda, ground cinnamon and sea salt (dry ingredients) to the mixing bowl and mix until everything is combined and a thick dough forms.
  • Stir in the chocolate chips (if adding).
  • Transfer the peanut butter oatmeal cookie dough to the prepared baking pan and spread it into an even layer. If you’d like, sprinkle the top with extra chocolate chips and/or flaky sea salt.
  • Bake on the center rack of the preheated oven for 20 to 25 minutes or until the bars have set up and the edges are slightly golden brown.
  • Allow the peanut butter chocolate chip bars to cool for at least 15 minutes before slicing and serving.

Video

Notes

Store the bars in an airtight container in the refrigerator for up to 1 week. Freeze in a large zip lock bag for up to 3 months.
You can wrap the baking pan in plastic wrap and leave the bars on the counter for up to 2 days.

Nutrition

Serving: 1Bar (of 9) · Calories: 362kcal · Carbohydrates: 34g · Protein: 10g · Fat: 23g · Saturated Fat: 8g · Polyunsaturated Fat: 12g · Cholesterol: 50mg · Sodium: 313mg · Fiber: 4g · Sugar: 17g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: blondies, chocolate chip peanut butter oatmeal bars, gluten free desserts, healthy desserts, oatmeal desserts, oatmeal peanut butter cookie bars, peanut butter oatmeal cookie bars
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.41 from 255 votes (254 ratings without comment)

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Questions and Reviews

    1. Hi Felicia! You can use a sugar-free sweetener for sure! If the consistency of the mixture seems too dry (not wet/sticky), you can always add a tablespoon or two of melted butter, coconut oil, or avocado oil. I’m betting you won’t need to make any changes, but if you do, a little oil should do the trick 🙂 Hope you enjoy! xo

  1. Can regular peanut butter be used in this recipe? And can agave syrup be used instead of maple? Thank you!

  2. Love this recipe. East to make and requires few ingredients. I used honey in place of maple syrup. Very good. Next time will try the maple syrup

    1. So thrilled to hear you enjoy the bars using honey! This is super helpful to others who want to try the same swap 🙂

  3. One thing this recipe does NOT need is baking soda.

    Trust me, it is definitely not needed and should be omitted.

    1. @Shea, If you prefer your bars to be dense and compacted, you could leave the baking soda out, but if a lighter airier bar is what your after, baking soda is the ingredient that does the job!

  4. YAY! I was looking for a simple but tasty homemade bar and this checks all my boxes! Oats, peanut butter, chocolate and cinnamon oh my! And with 10 grams of protein much more satisfying than a cookie bar! Can’t wait to make these!

  5. Hi Julia!

    Before I begin making a mess, what can I add instead of the chocolate chips?
    Are dried fruits ok?
    Blueberry and Cranberry mix to equal the same amount as the chocolate chips, but I’d like to stir these into the batter…

    Thoughts…?

    1. Hi Pamela! Everything you mentioned works great! Raisins, dried cranberries, and dried blueberries all sound amazing. Even chopped up dried apricots would work 🙂 You can add up to 1 cup of anything here. Hope you enjoy!

  6. This was SO easy to make and very delicious! I swapped maple syrup for honey and used mini chocolate chips since that is what I had on hand. Will definitely make again. Truly a winner!

  7. Found this recipe searching for an easy dessert bar that was naturally wheat free without using gf flour to make for my MIL who has some type of wheat sensitivity. Absolute winners! These bars are delicious! Love the simple ingredients that I have on hand usually always, being an oatmeal and peanut butter lover. The only tiny change I made was to grind half of the oats into flour, I enjoy the slightly denser consistency.

    1. I’m so happy to hear the recipe worked out for you, Eva! I really appreciate you taking the time to share your experience! xo

  8. I love these! I add shredded coconut and chopped pecans for texture. I tried topping with corn flakes for crunch, but these cookies are so moist they became chewy in short order. Any ideas on how to add some crunch like you would get from corn flakes that won’t go soggy?

  9. Grateful for the recipe! I made these changes basically b/c I didn’t want to go to the store: I used tahini instead of peanut butter, one jumbo egg instead of two, chopped walnuts, apricots, and raisins instead of chocolate chips, honey instead of maple syrup, almond extract instead of vanilla. Baked for 300 min to get to golden brown edges (probably my oven).
    Love them!

    1. WOW, that sounds incredible! I love the creative use of resources! I’ll have to try to mimic that myself 🙂 Thanks so much for sharing, Liz! xo

    1. Hi Esther! I haven’t tested the recipe myself using flax eggs, but I think it will work out just great. Hope you enjoy! xo

  10. Hi Julia, wondering if doubling the recipe it would fit in a 13×9 pan? Anxious to try the recipe! Thank you!

  11. Hi Julia, wondering if doubling the recipe, would it fit a 13×9 pan? Please let me as soon as you can. Thank you!

    1. Hi Crystal! My apologies for the delayed response! I check my comments every few days and sometimes don’t catch them right away. You can definitely double the recipe to fit a 13″ x 9″ pan. Hope you enjoy! xo

  12. I made these on Sunday and omitted the eggs on purpose. They were crumbly, but really good. We loved them. Today, I am making them according to the recipe, but added part dark choc. chips and and part white chocolate chips. Topped with coconut.

    1. So happy you enjoyed them without the eggs! Thank you for sharing your experience. Hope you love the egg version just as much 🙂

  13. Hello

    Julia, would it be possible to use liquid Just Eggs in this recipe. Wanting to make this for someone that has an egg allergy and also follows a plant based diet.

    Thank you for a great recipe !!

    1. Hi Donna! I’ve never tried using Just Eggs so I’m not positive how the bars would turn out, but I think it may work. For recipes like breads or cake, it can be challenging to use an egg replacer but because the texture of these bars is designed to be dense anyway, I think using an egg replacer will work great. Let me know how it turns out 🙂 xo

    1. Hi Karen! I love the idea of adding shredded coconut! I would add 2/3 cup at the same time as adding the oats. Hope you enjoy! xo

    1. Hi there! I haven’t tried the recipe without the pure maple syrup so I’m not sure how it would turn out. You can always try it without and if the mixture is too thick or isn’t sweet enough, you can add it in. My only concern is that if you use unsweetened peanut butter the cookie bars won’t taste very sweet. If you end up using sweetened peanut butter, they may be sweet enough without the pure maple syrup but the mixture also might be difficult to mix without the liquid from the maple. Let me know if you try it!

  14. I made these tonight with modifications(didn’t want to run to store). I doubled recipe. Didn’t have enough peanut butter so used 1 1/2 cups peanut butter 1/2 cup Nutella. Used honey instead of maple syrup and had to sub baking powder for baking soda. I also ground half the oats. Baked for almost 30 minutes in a 9 x 13. My bars turned out more fluffy than I thought they should. Maybe because of the baking powder? They are still good, just more cake than cookie bar. These were easy to make with minimal ingredients, and did not require butter! I will definitely try these again with baking soda once I have some. Thank you!

    1. Hi Manda! Omitting the baking soda should help for sure. You can also try using 1 egg instead of two and adding 1/4 cup of some form of liquid such as milk (nondairy or regular), or more peanut butter. Let me know how this goes for you! xo