Ingredients

The following ingredients have 8 Servings
  • 1 cup natural peanut butter, room temperature*
  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 Tablespoon coconut oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup rolled oats (certified gluten-free oats, if needed)
  • 1/4 cup semi-sweet or dark chocolate chips**
  • 1/4 cup candy-coated chocolate candies (like M&Ms. See notes for GFDF options)
  • 1 Tablespoon each chocolate chips + candies
  • A pinch coarse sea salt flakes

Instruction

  • Preheat the oven to 350 degrees F.
  • Line an 8×8 or 9×9″ baking pan with parchment paper.
  • In a large bowl, combine peanut butter, eggs, coconut sugar, maple syrup, coconut oil, and vanilla. Stir until well combined.
  • Then, sprinkle baking soda, salt, rolled oats, chocolate chips, and candies over the wet ingredients. Stir until mixed in.
  • Pour the batter into your prepared baking pan, and use a spatula to spread out the dough. (It’ll be quite thick and sticky.)
  • Sprinkle with 1 Tbsp extra chocolate chips and candies (optional–but it makes them look pretty!)
  • Bake at 350 degrees for 18-22 minutes (for 9×9″pan) or 20-24 minutes (for 8×8″ pan), or until the center is nearly set and the edges are golden.
  • If desired, sprinkle immediately with coarse sea salt flakes.
  • Allow the cookie bars to cool before slicing into 16 squares. Store leftovers in an airtight container in the fridge or store in the freezer up to 1 month.