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Flourless Monster Cookie Bars Recipe

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3.8 from 12 reviews

These Flourless Monster Cookie Bars are a decadent treat packed with peanut butter, oats, chocolate chips, and mini M&Ms. Perfectly chewy and bursting with flavors, they come together without any flour, making them a great option for those avoiding gluten. Baked to golden perfection, these bars are a crowd-pleaser for snacks, dessert, or lunchbox treats.

Ingredients

Wet Ingredients

  • 2 cups creamy or crunchy peanut butter
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs

Dry Ingredients

  • 2 and 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

Mix-Ins

  • 1 cup mini chocolate chips
  • 1 cup mini M&M candies

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9 x 13-inch baking dish with parchment paper and lightly spray with non-stick cooking spray to prevent sticking.
  2. Mix wet ingredients: In the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter and brown sugar until smooth and creamy. Add the vanilla extract, then incorporate the eggs one at a time, beating well after each addition to combine thoroughly.
  3. Add dry ingredients: Reduce the mixer speed to low and add the rolled oats, baking soda, and kosher salt. Mix just until all dry ingredients are evenly combined into the peanut butter mixture.
  4. Fold in mix-ins: Remove the bowl from the mixer and gently stir in the mini chocolate chips and mini M&Ms using a spatula to evenly distribute without overmixing.
  5. Press dough into pan: Transfer the crumbly dough into the prepared baking pan, pressing it down evenly with your hands or the back of a spatula. The dough will be crumbly but should hold together when pressed into the pan.
  6. Bake: Place the baking dish in the preheated oven and bake for 30 minutes or until the top of the bars is golden brown and set.
  7. Cool and slice: Remove the pan from the oven and allow the bars to rest for at least 15 minutes to firm up before lifting them out using the parchment paper. Slice into 18 bars and serve.

Notes

  • Use either creamy or crunchy peanut butter based on your texture preference.
  • Be careful not to overbake to keep the bars chewy and moist.
  • These bars can be stored in an airtight container at room temperature for up to 5 days, or frozen for longer storage.
  • For a gluten-free option, ensure the rolled oats are certified gluten-free.
  • Pressing the crumbly dough firmly into the pan is key to getting bars that hold together well.

Find it online: https://dishcooks.com/flourless-monster-cookie-bars-recipe/