Updated: Jun 4, 2021
Peanut butter + chocolate + sprinkles = the perfect combo! These monster cookie bars are soft and chewy, loaded with goodies, and gluten and butter free. This lighter version tastes just like the original but with less guilt!
Avocado oil and garbanzo bean flour are the two unique ingredients in this recipe that help hold the dough together without the butter.
Sprinkles are a fun addition to these bars, more color the better! Wait to add the chocolate and sprinkles until the batter is made, then fold in.
The batter should be sticky and not crumbly. It will also feel oily due to the avocado oil.
Bake then cut into 9, 12 , or 16 bars (I like to do 9).
[Makes 9 bars]
1 cup gluten free quick oats
1 cup garbanzo bean flour (aka chickpea)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
3/4 cup peanut butter
1 tsp vanilla
2 Tbsp avocado oil or canola oil
1/4 cup chocolate chips (dark or semi sweet)
1/4 cup peanut butter or peanut M&Ms
1/4 cup butterscotch chips
2 Tbsp sprinkles
Preheat your oven to 350°.
In a stand mixer on medium to medium-high speed, cream your brown sugar, eggs and oil.
Next add the peanut butter and vanilla and mix on medium until fully blended.
In a separate bowl, mix together your dry ingredients.
Add your dry mixture a little at a time while mixing on medium speed until all has been added. Mix until everything is combined. When your dough is formed it should be sticky and sort of oily.
Now using a spatula fold in the chocolate chips, M&Ms, and sprinkles.
In an 8 x 8 greased pan, add the dough and press in with a rubber spatula until the top is flat.
Bake for about 17-20 minutes or until it starts to turn golden on the edges.
Let it cool for about 10 minutes then cut and enjoy!