Indulge in these delightful Mini Eggs Peanut Butter Oatmeal Cookie Bars featuring a blend of almond flour and rolled oats for a satisfying texture. Sweetened naturally with coconut sugar and adorned with colorful mini eggs, these gluten-free treats offer a crunchy, chocolatey experience that's simply irresistible!

Enjoy!

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SiLLibake

Mini Eggs Peanut Butter Oatmeal Cookie Bars

Ingredients for Peanut Butter Oatmeal Cookie Bars: Prepare for these epic gluten-free peanut butter cookie bars, boasting golden, crispy edges and crunchy chocolatey center that will leave you craving more. Here's what you'll need:

Eggs: Two eggs are all you need for these peanut butter oatmeal cookie bars.
Coconut sugar: Opt for coconut sugar for natural sweetness, or substitute with brown sugar if preferred.
Peanut butter: Ensure to use natural, creamy peanut butter for that perfect texture.
Butter: While butter adds rich flavor, coconut oil can be a suitable alternative.
Almond flour: Fine, blanched almond flour is essential for gluten-free baking and texture.
Oats: Incorporate gluten-free rolled oats for their exceptional texture.
Baking essentials: You'll require vanilla extract, baking soda, and salt.
Chocolate: Whether using mini eggs or dark chocolate, ensure equal amounts for a decadent experience.
Topping: Enhance with a sprinkle of sea salt to cut through the sweetness.

Tips for Gluten-Free Preparation:

Maintain the gluten-free integrity of these peanut butter chocolate chunk cookie bars by using gluten-free oats and almond flour.

Ingredient Substitution FAQs for Peanut Butter Oatmeal Cookie Bars: Considerations for ingredient substitutions in these peanut butter oatmeal cookie bars:

Vegan adaptation: While untested, flax eggs may serve as a viable vegan alternative.
Nut butter alternatives: Almond or cashew butter can replace peanut butter for variation.
Butter substitution: Substitute with coconut oil.
Flour alternatives: Almond flour cannot be substituted with regular all-purpose flour for gluten-free integrity.
Oats variation: Avoid steel-cut oats due to textural differences; opt for gluten-free rolled oats instead.

Enhance Thickness: For thicker peanut butter oatmeal cookie bars, increase rolled oats to 3/4 cup; however, 1/2 cup is recommended for optimal texture.

Peanut Butter Oatmeal Cookie Bars One-Bowl Preparation:

Follow these simple steps for effortless preparation:

Prepare pan and preheat oven.
Combine wet ingredients until smooth.
Gradually incorporate dry ingredients.
Fold in mini eggs or chocolate chunks.
Top with additional mini eggs or chocolate, bake and cool before serving.

Tips for Perfect Results: Ensure packed almond flour consistency and room temperature ingredients for optimal blending. Slightly underbake for gooey centers, and allow cooling before slicing.

Mini Eggs Peanut Butter Oatmeal Cookie Bars

Yield 16 Squares

Prep 10 mins

Cook 20-25 min

Total 35 min

Mini Eggs Peanut Butter Oatmeal Bars

Incredible Peanut Butter Oatmeal Cookie Bars made with a mix of almond flour and rolled oats for the perfect texture. These gluten free peanut butter cookie bars are naturally sweetened with coconut sugar and have mini eggs for a crunchy chocolatey flavor!

Ingredients:

· 2 eggs

· 1 cup coconut sugar (or sub brown sugar)

· ¾ cup natural creamy peanut butter

· ¼ cup melted and cooled butter or coconut oil

· 1 teaspoon vanilla extract

· 1 cup packed fine almond flour

· ½ cup rolled oats

· ½ teaspoon baking soda

· ¼ teaspoon salt

· 1 ¼ cups mini eggs or dark chocolate chunks or chocolate chips (dairy free if desired), divided

· Fancy Maldon Salt, for sprinkling on top

Directions

Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
In a large bowl, mix together eggs, coconut sugar and peanut butter until smooth and creamy. Next add in the melted and cooled butter and vanilla and mix together again until it is very smooth and well combined. Be sure to mix until smooth, you do not want any oil separation.
Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, baking soda and salt. Finally fold in 1 cup of the chopped mini eggs or chocolate chunks, you’ll reserve ¼ cup for sprinkling on top.
Spread the batter evenly in the prepared pan using a spatula, reaching towards the edges. Sprinkle the top with the remaining ¼ cup of mini eggs or chocolate chunks. Bake for 20-25 minutes until the edges are just beginning to turn golden brown. The secret to achieving the perfect texture with these blondies is to slightly underbake them, keeping them delightfully fudgy and gooey. After baking, sprinkle with sea salt. Let the blondies cool for 15-20 minutes before cutting into them to ensure they hold together well. Cut into 16 squares for serving.

Storage and Freezing Guidelines: