Just when y’all thought I was off the cookie train and on to other things… More cookies. I mean, it’s a cookie bar, so that’s different, right? Whatever, haters gonna hate and bakers gonna bake. I absolutely love all the baked things. And I can’t remember if I shared this with y’all yet, but things are about to change over here. As much as I love cooking and sharing all sorts of dinners and snacks and other random ideas with y’all, my heart is in the oven. Okay, not really. But baking is my passion. And I have also found that most of you engage more with my baked goods posts than anything else. So you’re going to see a lot more stuff coming out of the oven. And don’t worry, it won’t just be sweets. It will include breads and pizza doughs and homemade pretzels.
And cookies. More and more cookies.
Which is why we are here today… monster cookie bars. Okay, so I know it says “flourless,” and that’s technically true. But they do use oat flour made from grinding up your own whole rolled oats. I am doing my best to bake with oats as much as possible these days, but I’ll save my reasons for another post. In the meantime, just trust me on this one. These monster cookie bars have the most amazing texture and consistency. You would never know they aren’t full of flour.
Oh, and I know you are wondering about those funny colored m&m’s. Well, they aren’t really m&m’s. They are actually dark chocolate candies from Trader Joe’s and the best thing since sliced bread.
And I’ll go ahead and address the peanut butter issue, too. These do have peanut butter in them, but you can absolutely swap it out for almond butter or sunbutter! I know a ton of people turn away when they see peanut butter, but don’t. There’s always another way.
And, just so you know. This recipe does make enough monster cookie bars to feed a small army. You have two options. You can cut the recipe in half, or you can freeze half of the bars for later. They freeze really well and just need about 5 minutes in the oven to thaw later. Or, if you are a normal person with a microwave you can obviously pop one in the microwave for fifteen seconds. Either way, these are seriously great for making and freezing to have in a cookie emergency.
Oh, and just in case you needed to hear it, these are gluten free as always, and free of refined sugar as well!
Flourless Monster Cookie Bars
Here's What You Need
- 1/2 c butter, softened
- 2 c coconut sugar
- 1 1/2 c natural creamy peanut butter
- 3 large eggs
- 1 tbsp vanilla extract
- 1 1/2 c oat flour
- 3 c whole rolled oats
- 1 tsp baking soda
- 1 c dark chocolate candy drops
- 1 c dark chocolate chips
Here's What You Do
Heat oven to 350 degrees. Prepare a cookie sheet by lining with parchment paper.
Use the paddle attachment of a stand mixer to cream butter, coconut sugar, and peanut butter. Mix until fully creamed. About 1-2 minutes.
Add the eggs and vanilla extract. Mix together.
Add in the oat flour, oats and baking soda. Mix until combined.
Fold in candy drops and chocolate chips.
Dump dough onto cookie sheet and spread out. It is a ton of dough, and will spread very far. You want it to be less than an inch thick.
Bake for 18-20 minutes, but not longer. If middle seems doughy, trust that it will continue baking as it cools.
Allow to cool for at least 20 minutes before slicing. Store in airtight container at room temperature, or freeze for up to one month.