Peanut buttery, soft and chewy, these Peanut Butter Oatmeal Raisin Cookie bars are a delicious treat. The best part - you only need one bowl and basic ingredients you probably already have!
Simple recipes really are my favorite, with the kids and so many things that have to be done in a day, I don't have the time or the energy for complex recipes with long lists of hard to find ingredients. That's what I love about these Peanut Butter Oatmeal Raisin Cookie Bars. They're made with basic pantry staples I always have on hand, all in one bowl with no need to chill the dough.
We've been making this recipe for a little while now, but always as individual cookies. Scooping and flattening to form a uniform cookie shape, but I have to say I prefer the bar form more. It's less work and the result is a a bit more tender, but still with the right amount of chewiness you expect from an oatmeal raisin cookie.
ingredients
- peanut butter
- sugar
- maple syrup
- flax seed
- baking soda
- salt
- oat flour
- oats
- raisins
See recipe card for quantities.
instructions
Cream together peanut butter, sugar and maple syrup until fluffy and light. Add flax eggs and mix again. Add flour, baking soda, salt and oats and combine into a dough. Fold in the raisins and stir to evenly disburse throughout the dough.
Transfer the dough to prepared baking pan and spread in an even layer.
Bake for 30 minutes or until golden and set. Cool completely before slicing into squares.
We hope you enjoy this recipe as much as we do!
And if you love cookies be sure to try others from the site. We love these rocky road and these movie snack cookies.
If you make a recipe, I would love to know how it turns out! You can leave a comment and rating below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Peanut Butter Oatmeal Raisin Cookie Bars
Ingredients
- ½ cup peanut butter I used creamy no stir natural
- ½ cup sugar raw cane, coconut or brown sugar
- ¼ cup maple syrup
- 2 flax eggs - 2 tablespoon ground flax seed + 4 tablespoon water see note below
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup oat flour use GF certified, if needed.
- 1 cup old fashioned oats use GF certified, if needed.
- ⅔ cup raisins
Instructions
- Preaheat oven to 350 degrees. Lightly oil an 8x8 or 9x9 baking pan and set aside.
- Using a stand or hand mixer cream together peanut butter, sugar and maple syrup.
- Add flax seed and combine.
- Add bakign soda, salt, flour and oats and combine to form a soft dough.
- Add raisins and fold in using a rubber spatula.
- Transfer dough to prepared baking pan and spread in an even layer.
- Bake for 25-30 minutes or until golden and set. Allow to cool completely before slicing into 16 squares.
- Store in an air tight container for up to 3-4 days.
Sarah
Hey,
This recipe looks delish!!! Do you think i would be able to use buckwheat flour instead?
Thanks 🙂
Melissa
I haven’t tried it to say for sure. I don’t have a lot of experience with gluten free baking, but perhaps rice flour or a gluten free blend either store bought or homemade would work if you have that available. You can also easily grind your own oat flour if you have a food processor or spice grinder. Hope this helps and please let me know how it turns out if you do try the recipe with buckwheat flour.
Jamie
This isn’t really a review of the recipe, but I feel I need to leave a comment for others like me. I am not restricted to a vegan or gluten free diet.. no disrespect to anyone who is/chooses to be. So, instead of using oat flour, I used all purpose.. and instead of flax eggs, I used regular eggs. And I think I may have used slightly more flour than what was called for, as I was in a hurry.. because these sounded so good and I was hungry lol. Just a heads up for anyone who’s planning on going the non vegan/non GF route, my “bars” turned out more like cake and on the dry side. The oats (I used regular old fashioned) were crunchy as well. The flavour was pretty good though. I will try this recipe again, but I’m thinking about adding a couple spoonfuls of applesauce to help with the moisture and maybe a little bit more raisins, because I like raisins.. and I may even let the batter/dough sit for awhile before baking.