Flourless Monster Cookie Bars
These flourless monster monster cookie bars may not have flour, but they’re loaded with oatmeal and peanut butter. They’re gluten free, so chewy and so easy to make!
Servings: 12
Ingredients
- 2 Eggs plus 1 egg yolk
- 1 Cup Peanut Butter creamy, I used JIF
- 3/4 Cup Brown Sugar light, packed
- 1/4 Cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1 Cup Oats old fashioned, use gluten-free oats for GF option
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 Cup Candy Mini M&Ms
- 1/2 Cup Chocolate Chips mini semisweet
Instructions
- Preheat oven to 350°F and line a 9x9 inch baking pan with parchment paper. Set aside.
- Using a large mixing bowl, add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract. Stir together until combined using a rubber spatula, whisk or wooden spoon. Once combined, add the oats, baking soda and salt and mix well. Then add the M&Ms and chocolate chips and mix well until combined. Dough will be thick and grainy from the sugar.2 Eggs , 1 Cup Peanut Butter, 3/4 Cup Brown Sugar, 1/4 Cup Granulated Sugar, 2 teaspoons Vanilla Extract, 1 Cup Oats , 1/2 teaspoon Baking Soda, 1/2 Cup Candy, 1/2 Cup Chocolate Chips, 1/2 teaspoon Salt
- Scoop the dough into the prepared baking sheet and spread the dough evenly to the corners of the pan. Bake in the preheated oven for 18-22 minutes.
- Start checking at 18 minutes to avoid over-browning. Remove from the oven and allow the cookie bars to cool all the way in the pan before cutting.
- Sore in an airtight container at room temperature for 3 days, in the refrigerator for up to a week or in the freezer for up to 3 months.
Notes
These cookie bars can be stored at room temperature for 3-4 days.
Nutrition
Serving: 1g | Calories: 314kcal | Carbohydrates: 38g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 267mg | Potassium: 192mg | Fiber: 2g | Sugar: 30g | Vitamin A: 76IU | Calcium: 47mg | Iron: 1mg