Double Chocolate Peanut Butter Oatmeal Cookie Bars made from a few pantry staples. These flourless, dairy-free, and refined sugar–free bars deliver a fudgy, chocolate-forward bite with pronounced peanut butter flavor—think brownie-inspired cookie bars with hearty oats.
If you love chocolate, peanut butter, or oats, this recipe is for you.
These easy double chocolate peanut butter oatmeal cookie bars combine those three favorites into a simple, satisfying dessert.
The recipe uses only a handful of common ingredients and requires no special equipment—just a large mixing bowl and a 9-inch baking pan (square or round works fine).
The idea is similar to a classic peanut butter oatmeal cookie bar, but with added cocoa and chocolate chips for extra fudginess and depth of flavor.
The bars are soft and chewy. Chocolate lovers and brownie fans will appreciate the rich chocolate notes balanced by peanut butter undertones. Because oats are a main ingredient, the texture is more substantial than a traditional brownie.
Below is an overview of the ingredients and what each contributes to the bars.
Ingredients for Chocolate Peanut Butter Oatmeal Bars:
Creamy Peanut Butter: Use any well-stirred peanut butter. Unsweetened natural peanut butter works well, but regular peanut butter is fine too. Peanut butter replaces flour and butter here by binding the bars and adding richness. Sweetened peanut butter will simply make the bars sweeter.
Avocado Oil (or Coconut Oil or Butter): A little extra fat keeps the bars moist. Avocado oil is neutral in flavor and adds healthy fats, but melted coconut oil or melted butter can be used instead.
Pure Maple Syrup: Maple syrup sweetens the bars without refined sugar and helps keep them moist. The base recipe is moderately sweet; if you prefer a sweeter result, stir in 1 to 3 tablespoons of brown sugar.
Eggs: Two large eggs help the bars set and provide structure. For a vegan option, flax eggs may work, though the texture will be denser.
Vanilla Extract: Optional, but a splash of pure vanilla adds warmth and depth to the flavor.
Oats: Any oats work: rolled, old-fashioned, quick, or instant. Old-fashioned oats give more texture; instant oats blend in more smoothly. Use certified gluten-free oats if gluten is a concern.
Cocoa Powder: Cocoa powder adds concentrated chocolate flavor. Raw cacao powder gives a creamier, less bitter profile; unsweetened cocoa will be slightly more bitter.
Chocolate Chips: Chocolate chips contribute extra chocolate flavor and the fudgy pockets throughout the bars. Omitting them will make the bars drier.
Ground Cinnamon and Sea Salt: Cinnamon is optional but pleasant; salt enhances the chocolate and peanut butter flavors, so include it for balance.
Want to make the recipe your own? Try these adaptations.
Recipe Adaptations:
- Add ½ to ⅔ cup chopped walnuts or pecans for crunch and nuttiness.
- Swap the peanut butter for almond butter, sunflower seed butter, tahini, or another stirred nut/seed butter.
- Use dark, semi-sweet, milk, white, or peanut butter chips—or sugar-free or dairy-free chips if needed. Chopped chocolate bars or mini peanut butter cups work too.
- Stir in dried cranberries or cherries for a fruity contrast.
Now, let’s bake these bars.
How to Make Double Chocolate Oatmeal Cookie Bars:
Preheat the oven to 350°F and line a 9-inch baking pan with parchment paper.
In a large mixing bowl, combine the eggs, peanut butter, pure maple syrup, avocado oil, and vanilla extract. Stir until smooth and well combined. If your peanut butter has been refrigerated, warm it briefly (30–60 seconds) so it mixes easily.
Add the dry ingredients—oats, cocoa powder, ground cinnamon (if using), and sea salt—and stir until evenly mixed. Fold in the chocolate chips.
Spread the batter into the prepared pan in an even layer. Sprinkle extra chocolate chips on top if desired.
Bake on the center rack for about 18–25 minutes, until the bars have set around the edges and the center is firm. Cooking time varies slightly by oven and oat type. If you like, finish with a light sprinkle of flaky sea salt.
Cool completely before slicing to help the bars hold together.
Store leftovers in an airtight container or zip-top bag in the refrigerator for up to one week, or freeze for up to three months.
If you love peanut butter and chocolate, these chewy, chocolatey oatmeal bars are an easy go-to treat for snack time or dessert.
Make these bars anytime a sweet craving strikes.
More Oatmeal Desserts:
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
- Healthy Double Chocolate Oatmeal Cookies
- Healthy 6-Ingredient Apple Oatmeal Cookies
- 4-Ingredient Healthy Blueberry Breakfast Bars
- 6-Ingredient Oatmeal Apple Pumpkin Bars
Enjoy this double chocolate peanut butter treat!
Double Chocolate Peanut Butter Oatmeal Cookie Bars
Pin
Equipment
-
9-Inch Square Baking Pan
Ingredients
- 2 large eggs
- 1 cup peanut butter*
- 2/3 cup pure maple syrup
- 2 Tbsp avocado oil**
- 1 tsp pure vanilla extract
- 1 ½ cups oats
- 1/2 cup cocoa powder
- 1/2 tsp ground cinnamonoptional
- 1/2 tsp sea salt
- 1 ½ cups chocolate chips
Instructions
-
Preheat the oven to 350°F and line a 9-inch pan with parchment paper.
-
Whisk together the eggs, peanut butter, maple syrup, avocado oil, and vanilla until smooth. If peanut butter is chilled, warm briefly to loosen.
-
Add oats, cocoa powder, cinnamon (if using), and sea salt. Stir until combined, then fold in chocolate chips.
-
Press the batter into the prepared pan in an even layer and top with extra chips if desired.
-
Bake 18–25 minutes, until the bars are set. Allow to cool completely before slicing. Sprinkle with flaky sea salt if you like.
Notes
**Melted coconut oil or 4 tablespoons melted butter can be substituted.
Store bars in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.
Nutrition
Nutrition information is an approximation.
Like this recipe? Rate and comment below!