Flourless Peanut Butter Oat Bars

I made up this recipe based on the Hand Mixed PB Cookie recipe I love. The great thing about both the cookies and the bars is that they are flourless. I have no dietary restrictions but I know several people who do and they struggle to find good cookie or dessert recipes that don’t call for strange ingredients in the place of flour.

These bars did not even require a mixer, I just stirred by hand. They were thrown together in less than 5 minutes and with 20 minute bake time were ready to enjoy in no time.

The bars came out chewy in the center and a little more crisp around the edges,  a little mix of texture to please everyone. I found these to not be too sweet and a small bar satisfied my craving. These would be good for a quick treat when you don’t want to dirty a bunch of bowls or use your mixer.

I rate these an 8 (if for no other reason than they are super simple)

Flourless Peanut Butter Oat Bars
adapted from here

1 cup creamy peanut butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon baking powder
pinch of salt
3/4 to 1 cup oatmeal  (add 1/4 cup at a time until desired consistency, oatmeal should blend in but dough should not be dry or too stiff)
chips (optional)

Spray an 8×8 pan with Pam.

Preheat oven to 350.

In a medium bowl stir together peanut butter and sugars. Add egg and baking powder. Stir to combine. Add salt and oatmeal. Stir until mixed. Gently fold in chips if using.

Press into prepared pan.

Bake for 15-22 minutes (do not overbake)

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10 thoughts on “Flourless Peanut Butter Oat Bars

  1. These look to die for! My husband found your flour-less PB oat bar recipe online and is insisting I make them this weekend =) Thanks for sharing. Once I finish up with my “real job” of baking cakes, I’ll give this a shot. We both enjoy baking blonde – keep it up!
    - Shannon @ Crumb Cake Creations

    • Yep, the brown sugar makes them a bit more chewy than just using all white sugar will but it will work. (don’t overbake and that will help keep them chewy as well)

    • Keep a bottle of molasses on hand. It lasts forever, unlike brown sugar, which can dry out and get hard. When a recipe calls for brown sugar, add the same amount of granulated sugar, and add 1 T molasses for each cup of white sugar used. I’ve been doing it for years. Works great!

  2. I would really want to try this one since we’re having a Bazaar. Can I ask if the peanut butter that you use have no sugar? because our peanut butter already have brown sugar.

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