Oatmeal Peanut Butter Cookie Bars Gluten Free Dairy Free

Oatmeal Peanut Butter Cookie Bars (gluten free + dairy …

WEBNov 28, 2020 · Preheat oven to 350F. Whisk together the peanut butter, eggs and vanilla in a medium bowl. Add in the baking mix to the bowl. …

1. Preheat oven to 350F.
2. Whisk together the peanut butter, eggs and vanilla in a medium bowl.
3. Add in the baking mix to the bowl. Whisk again until combined. I find using an electric mixer is easiest.
4. Line an 8 x 8 inch square pan with parchment paper and press the batter into the pan with the spatula in an even layer.

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Oatmeal Peanut Butter Cookie Bars Fit Foodie Finds

WEBJul 19, 2019 · Store these delicious peanut butter oatmeal bars in an airtight container in the refrigerator for up to 5 days. Freezer instructions: …

1. Preheat the oven to 350ºF and spray an 8×8 baking pan with non-stick cooking spray or line with parchment paper.
2. Next, add all of your dry ingredients to a bowl and mix well. Set aside.
3. In a separate bowl, whisk your eggs. Then add the rest of your wet ingredients to the eggs. Mix well.
4. Slowly add your dry ingredients to wet ingredients. When ingredients are well combined, pour dough into your baking pan. Spread evenly.

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OoeyGooey Peanut Butter Oatmeal Cookie Bars

WEBFeb 27, 2024 · Instructions. Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper. In a large bowl, mix together eggs, …

1. Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
2. In a large bowl, mix together eggs, coconut sugar and peanut butter until smooth and creamy. Next add in the melted and cooled coconut oil and vanilla and mix together again until it is very smooth and well combined. This should take at least 30 seconds to mix until smooth, you do not want any oil separation.
3. Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, baking soda and salt. Finally fold in ¾ cup of the chocolate chunks/chips, you’ll reserve ¼ cup for sprinkling on top.
4. Add the batter to the prepared pan and evenly spread out with a spatula towards the edges. Sprinkle the top with remaining ¼ cup chocolate chunks. Bake for 20-25 minutes until the edges are BARELY golden brown. The trick with these blondies is to slightly underbaked them so they stay nice and fudgy and gooey. Once done baking, sprinkle with sea salt. Allow blondies to cool for 15-20 minutes before cutting into so they don’t fall apart. Cut into 16 squares.

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