The Peanut Butter Lover’s Monster Cookie Bars

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Dark chocolate peanut butter
  • 1/4 cup Peanut butter, natural

• Pasta & Grains

  • 1 cup Quick oats

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/3 cup Coconut sugar
  • 1/4 cup Dark chocolate chips
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 3/4 cups Whole wheat pastry flour

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/3 cup Coconut, unsweetened

• Dairy

  • 2 tbsp Milk

Found on pumpkinandpeanutbutter.com

Ingredients

• 3/4 cups whole wheat pastry flour
• 1 cup quick oats*
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup natural peanut butter
• 1/3 cup coconut sugar
• 1 egg (or flax egg)
• 2 teaspoons vanilla extract
• 2 tablespoons milk of choice (I used soy)
• 1/3 cup unsweetened shredded coconut
• 1/4 cup dark chocolate chips
• 1/4 cup dark chocolate peanut butter cups (chopped) or mini pb cups

Directions

• Preheat the oven to 350 degrees and grease an 8x8 baking dish (I used coconut oil spray). Mix together the dry ingredients in a large bowl: whole wheat flour, oats, baking soda, and salt.
• In a separate bowl, whisk together the wet ingredients: coconut oil, coconut sugar, milk, egg, peanut butter and vanilla. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in the shredded coconut, chocolate chips, and chopped peanut butter cups, reserving a few for topping.
• Pour the batter into the greased pan and use a spatula to spread evenly. Top with the last remaining chocolate chips and peanut butter cups. Bake for 15 minutes, then cool, slice, and eat!