Amazing, ooey gooey peanut butter cookie bars made with a mix of almond flour and rolled oats for the perfect texture. These gluten free peanut butter oatmeal cookie bars are naturally sweetened with coconut sugar and have puddles of dark chocolate in every bite!
To make vegan: I haven’t tested these with 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) but I think they could work well.
I recommend using a chocolate bar to cut your own chocolate chunks, they melt amazingly into each bite of the bar.
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the cookie bars covered in the refrigerator. They’re delicious straight from the fridge!
To freeze: allow the cookie bars to cool completely, then cut them as directed. Wrap individual cookie bars in plastic wrap, then in foil or a reusable bag. Freeze for up to 3 months. When ready to enjoy, simply thaw them at room temperature.