Description
These vegan peanut butter chocolate chip cookie bars are chewy, dense, and studded with melty chocolate chips. Made with pantry-friendly ingredients in just one bowl, they are a crowd-pleasing dessert that is naturally dairy-free and easily adaptable to be gluten-free.
Ingredients
Scale
- 1 cup (250g) natural creamy peanut butter
- 1 cup (200g) granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup (60ml) pure maple syrup
- 1/4 cup (60ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (160g) old-fashioned rolled oats
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170g) vegan chocolate chips
- 1/2 cup (85g) extra vegan chocolate chips for topping
- Sea salt flakes for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, maple syrup, vegetable oil, and vanilla extract. Whisk until smooth and well combined. If the peanut butter is cold, microwave for 15 seconds to soften.
- Add the rolled oats, all-purpose flour, baking soda, and salt to the wet mixture. Stir with a spatula until just combined and the oats are evenly coated. Do not overmix.
- Gently fold in 1 cup of vegan chocolate chips, reserving the remaining 1/2 cup for the top.
- Transfer the batter to the prepared pan. Use a spatula or greased hands to press the batter into an even, flat layer.
- Sprinkle the remaining 1/2 cup of chocolate chips evenly over the top.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Let the bars cool in the pan for at least 30 minutes before slicing. This allows them to firm up.
- Lift the bars out of the pan using the parchment overhang and slice into squares. Dust with sea salt flakes if desired.
Notes
Use creamy peanut butter for a smoother texture. Do not overbake as the bars continue to cook in the pan after removal. For gluten-free bars, use certified gluten-free oats and a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 24
- Fiber: 2
- Protein: 5
Keywords: vegan, peanut butter, chocolate chip, cookie bars, gluten-free option, one-bowl recipe, dairy-free, easy dessert, make-ahead