(no flour) Monster Cookie Bars

No flour monster cookie bars are the perfect back-to-school snack! They freeze really well and who can resist these bars loaded with oatmeal, peanut butter, chocolate chips, and m&m’s?!

Monster cookie bars loaded with oats, peanut butter, chocolate chips, and m&m's. Plus, they have no flour in them! No flour monster cookie bars are delicious and perfect for a crowd.

 Are you ready for back-to-school? This is my first year sending a child to “real school”, like at an elementary school where he is there all day and rides the bus. I’m so nervous but yet so excited. I know he will love it.

With back-to-school comes the dreaded, “I’m starving mom!” the second they walk in the door. I remember doing that growing up, so I am sure my sweet little kindergartner will do the same thing. These no flour monster cookie bars are so delicious and perfect for an after school snack to fill their little bellies after a long day. The recipe makes an entire cookie sheet, so I always freeze some and pull them out when needed. I just put a couple in a Ziploc bag and freeze them that way. They only have to sit out for several minutes to thaw a bit or you could microwave for 20 seconds or so.

No Flour Monster Cookie Bars are loaded with oats, peanut butter, chocolate chips, and m&m's. They bake in a cookie sheet and make enough to feed a crowd. Plus, there is no flour in them!

 I mean, seriously!? WHO can resist that? I am a sucker for all things monster cookie. The combo of peanut butter, oats, and those cute mini rainbow m&m’s just can’t be beat.

I will note that this recipe calls for both quick oats and old-fashioned (regular) oats. You could use all quick, but I have found that using all quick oats results in a tough/dense cookie bar. Splitting the oats results in a soft and delicious cookie bar. Another tip is to use a pizza cutter to cut these into squares. I do that every time and it’s so easy!

Don’t be alarmed if the batter is hard to spread into the cookie sheet. It takes me several minutes to work it and manuever it to fit in the pan. I spray my hands with cooking spray and it seems to always help. Readers have also let me know that if you use the butter wrapper to spread the dough, that it makes it easier too. So, try these tips if you are having trouble.

(no flour) Monster Cookie Bars

I find the bags of mini m&m's in the baking aisle or the candy aisle in the grocery store

The bag (about 10 oz) of mini m&m's comes with about 1 1/2 cups of m&m's inside of it. I just use the whole bag. It's less than the 2 cups called for. So, use 1-2 cups of the m&m's. Whatever you prefer.

These bars right out of the oven will look like they are not done. Trust me, they firm up and come together so nicely while they cool. I would not recommend cooking for more than 20 minutes (mine never take that long). Edges should be a light golden brown and the middle should still look under-done and pale.


  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) salted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups quick oats
  • 3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1-2 cups mini m&m's
  • 1 cup mini chocolate chips


  1. Heat oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper, silpat liner, or spray with cooking spray.
  2. In large bowl, or bowl of a stand mixer, combine brown sugar, granulated sugar, peanut butter, and butter. Beat until pale in color and fluffy.
  3. Add the eggs and vanilla extract. Blend together.
  4. Add in the oats and baking soda. With a rubber spatula or wooden spoon, mix by hand until combined.
  5. Add in the m&m's and chocolate chips (reserve some for top of bars if wanted). Stir together well until combined.
  6. Dump onto your parchment lined cookie sheet and spread out. This will take several minutes, but it can be done. Sprinkle the reserved m&m's and chocolate chips on top (if wanted). Press down slightly into dough.
  7. Bake for 17-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools. Let cool for at least an hour so the bars can firm up and come together. You do not want to over-bake these!
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 Surprise your kids with these on their first day of school! My kids LOVE these bars and I love that they’re filled with oats and peanut butter to keep them full.

Do you want more monster cookie goodness? Try theseTRIPLE PEANUT BUTTER MONSTER COOKIES. They’re my all-time favorite cookie 🙂 Or, try this ‘MONSTER COOKIE DOUGH CHEESEBALL DIP‘. Pure heaven combined with some salty pretzels to dip!

Enjoy friends! xoxo

I could not bake without these! No sizing parchment paper, no spraying, just lay this down and you’re done! Plus, it keeps baked goods from browning too much on the bottom. I use it for cookies, bars, everything!

These silicone baking mats make baking so easy and nothing sticks to them! They’re perfect for these cookie bars. No more sizing parchment paper or spraying your cookie sheets only to have it leave that gunk on them. These are my #1 most used kitchen tool ever!
These ones from amazon are cheap (you get 2) and they work just as good as the expensive name-brand silpat liners.

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  1. says

    What a perfect after school snack! It’s a rainy day here today and I am in the mood to bake. Maybe my little guy and I will whip up a batch of these!

  2. Edith says

    In the instructions the peanut butter was left out. When do you add the peanut butter? Also, will it work substituting in sunbutter for the peanut butter due to peanut allergies?

    • Together As Family says

      Hi Edith! Thank you for catching that mistake. I will go fix it right now.

      You add the peanut butter in with the butter and sugars. I have no knowledge or experiences with sunbutter, so I am not sure if it would be a good substitute. I would imagine if it’s the same texture of peanut butter it would work just fine.

      Thanks so much for leaving your comment and visiting 🙂

      • Pat says

        Sunbutter works but makes the dough greasy…WOWBUTTER is also another peanut free brand and it isn’t as greasy…we have nut allergies here too…and it taste exactly like the real stuff.

        • Alyssa says

          Where can I find WOW BUT ER! My daughter also has nut allergies and misses being able to have peanut butter. We have tried finding a good substitute, but haven’t had good success.

          • Beth says

            It’s a soy based butter. Try. In the health food isles. That’s where I find it. Good luck!

          • Pam says

            I find WowButter at WalMart with the real peanut butter and other Soy Butters. It is by far the best-tasting but I haven’t baked with it yet. I will have to try these!

    • Together As Family says

      Hi Erin! I should probably clarify this in the recipe. Thanks for asking this question.

      It’s a half sheet pan. They’re also called jelly-roll pans. It measures 18″ x 12″

      • Hayly says

        Can I use a pan (like a casserole dish) instead of a cookie sheet? The cookie sheet I have is 16″ x 11″ so I’m afaid the bars will overflow the edges.

        • Together As Family says

          Like a casserole dish, as in 9×13 baking dish? I would say no because the the bars would be too thick and would never cook in that smaller dish. You could try cutting the recipe in half and putting in a 9×13 casserole baking dish. The recipes calls for a standard size cookie sheet (w/ sides), I don’t know the measurement off the top of my head but I included it in the recipe. Hope that helps you 🙂

    • Together As Family says

      Hi Ann 🙂 Yes, you could use all quick oats. I prefer the texture of the two different kinds.
      Thanks for visiting and commenting. I hope you get the chance to try them!

  3. Cindy says

    I was wondering if you could use a 9×13 inch pan? If so what would the adjustments be for temperature and time cooked?
    Thank you.

    • Together As Family says

      Hi Cindy! I would say no to the 9×13 pan. There will be way too much dough and I don’t think it will ever cook all the way.
      If you wanted to use the 9×13, try cutting the recipe in half and that should be ok.
      I’ve never halved it because these freeze so well.

        • Together As Family says

          Yes. You could 🙂 Not sure why I did not think of that?! 😉 I would pay attention to the cooking time, it may be different? Not sure. With a cookie sheet, mine usually take 19 minutes. It may take less time with the smaller pan. I hope it works out for you.

    • Together As Family says

      I have never done that. You can use all regular oats, but it may affect the texture. The quick oats are ground finer than regular, so it provides more “substance” to hold the bar together. You may have to use slightly more than the 4 cups oats called for in the recipe if you use all regular 🙂 I hope that helps.

  4. spors0216 says

    As the recipe stands now it is not gluten free! You would need to make sure you use gluten free oatmeal. Also double check your vanilla extract.

    • Together As Family says

      Hi. I never said these bars were gluten free. I know nothing about what qualifies as gluten free which is why in the title I put “no flour” instead of gluten free.

      As far as the vanilla extract. It’s correct. I’ve made these dozens of times. The recipe makes an entire cookie sheet, so you do need the tablespoon of vanilla extract. I know it may look like it’s too much, but I assure you it’s right 🙂 Thanks for visiting and commenting.

      • Margaret says

        Throwing out my learned tidbit, extracts are not gluten-free unless the label clearly states that it is. I know this is not labeled gluten-free but so easily can be. Also, could be dairy free by using “earth balance” spread and “enjoy-life” chocolate

        • Together As Family says

          Thanks Margaret! I always love learning new food stuff (especially about gluten-free). It seems so many people are gluten-free now these days.

  5. Ruby Denlinger says

    I just made these for a friend who cannot tolerate gluten…she absolutely loved them and so did we. It makes a lot, so there is plenty to share and plenty to freeze. Thanks for sharing this recipe!!

    • Together As Family says

      Hi Ruby! Thank you for coming back and leaving your feedback and for making them 🙂 I’m so glad you all loved them. We love them too at our house. I like that it makes a lot, then I just freeze some and pull them out as needed. Have a great day!

  6. Rebecca says

    I have no idea what I did wrong. I cooked for even longer than the recipe called for and they were brown on the edges. Looked and smelled great. But the middle was goopy and raw. It was kinda disappointing. Baking isn’t cheap and they are inedible. Thoughts?? Thanks!

    • Together As Family says

      Oh shoot! I’m sorry they did not turn out. I know about the “baking isn’t cheap…. I’ve had some bad experiences”.

      It sounds like you did everything right. The edges should be a light brown and almost paler in color. Every time I take my bars out of the oven I think “those are not done, I better put them back” but I resist.

      Did you let them sit and cool for awhile? They will firm up and come together as they cool. I’ve made these several times since posting the recipe, but I will read back through and make sure it’s all how it should be.

      Was your butter melted? That can make a difference. It just has to be softened. I know some people don’t notice a difference, but did you use both kind of oats? I’ve noticed with all quick or all regular, the texture is a bit off. That’s why I think the mix of both is better, and holds the bars together (because there is no flour).

      I just double checked the bake time and it’s correct. Mine always come out at 19 minutes. I want to help, so let me know 🙂

      • Together As Family says

        One more thing: your baking sheet should be the regular cookie sheet with sides, also called a half-sheet, or a jelly roll pan. It should measure roughly 12″-13″ x 18″. I just went and measured mine 🙂

        • rebecca says

          different Rebecca here, I just made them and was very worried when I pulled them out. I put mine back in for a couple more minutes because I cook on stone and most if my stuff needs a few more minutes than normal. (my oven temp may be off as well.)
          Anyway, they still looked uncooked when I pulled them out, but they did firm up perfectly and were so yummy! I had a small amount of white chocolate chips leftover from something else, so I threw those in too. yumm!!

          • Together As Family says

            Hi! I’m so glad you loved them 🙂 I always, no matter how many times I have made these, want to put them back in because they never look done to me. But, they turn out each time just like yours did. Thanks so much for coming back and commenting.

            Oh, and the addition of white chocolate chips sounds amazing. I may have to try that. I’ve been thinking that I also want to try peanut butter chips. YUM!

        • Debbie says

          yes, you can bake them as individual cookie, they should be just golden brown on the edges and will look soft, but slightly puffy in the middle. You can substitute GF oats, vanilla to make them GF and if substituting sunbutter you can use 1/4 c. less shortening/oil if they are too greasy. I’m a professional home economist and adjusting the size of the pan to what you have means adjusting the baking time to make sure you bake the product until you get the results you want. Bake on a 9 x 13 pan and put the other half in the frig for later. No two ovens are ever exactly the same, so one should know what they should look like, when it is time to take it out of the oven. Brown around the edges, slightly puffy, but soft/doughy in the middle should serve the purpose. Just like cupcakes are individual cakes, cookies are individually proportioned bars. You can also turn your oven heat down 25-50 degrees and bake fatter bars or put individual servings into a mini cupcake pan to make these into petit fours. Almost any cookie recipe makes into bars or a giant cookie, just as easily as it makes individual cookies ready to grab and go. If you make adjustments to fit your personal dietary needs, make notes so you remember what you did and know most kids will eat your mistakes, even if you think they are gross. It’s sugar, chocolate and oatmeal. If they are underbaked, pop each cookie/bar in your microwave wrapped in a paper towel for about 30 seconds and wall-la it is now done! Happy Baking!

          • Together As Family says

            Thank You! Such good info and advice for baking 🙂 I agree, no two ovens are the same so you just have to keep your eye on cookies, especially if it’s the first time you have made them. Thanks Debbie.

  7. says

    I just pulled mine out of the oven and I can’t wait to test them! I licked the beaters and my hands after spreading it out and it already tasted amazing. I used a 12″x16″ pan and they seem to be okay. Thanks for the awesome recipe. I also cut the sugars in half and used all natural peanut butter and they’re still pretty sweet.

    • Together As Family says

      Hey! I always lick the beaters too 🙂 So glad to hear that cutting the sugars in half worked! I know other readers will be excited to hear that. Thanks so much for coming back and commenting.

  8. Stephanie says

    Even though there is no flour in the recipe, could you scoop them out and bake or would they not turn out as good?

  9. Laura says

    Just made these and the next hour while they cool is going to be soooo long. As I was making them, I just kept wanting to add flax seed. Ever tried it? I was thinking maybe replacing 1/2 cup quick oats with flax seed. Thoughts?

    • Together As Family says

      Waiting for them to cool is always the hardest part 🙂 I love the idea of flax seed….. maybe also wheat germ?? I have never tried either one of those, but I may try adding some next time I make these. I think either one would be a good substitute for some of the oats.

  10. Lauren says

    These are amazing!!! Perfect for my Celiac sister. I just made sure to use gluten free oats, which I could only find in old fashioned oats. Worked out fine without using any quick oats. I just added an extra half cup. I also added an additional 1/2 cup of peanut butter, and instead of 2 cups of mini m&ms I used one cup plus one full medium size bag of peanut butter m&ms. I don’t have a jelly roll pan so I used a 16×12 inch cookie sheet with higher sides and cooked it for 25 minutes. They came out perfect! And using a pizza cutter was a great tip!!

    • Together As Family says

      You’re so sweet 🙂 Thank you SO much for your comment Lauren. I LOVE your idea of peanut butter m&m’s. YUM! Thank you for coming back and leaving your tips. I’m sure other readers will appreciate it; especially for the pan size. Have a great day!

  11. Susan E. says

    I made these tonight, and they came out awesome, even with changes I made to tweek the recipe to my liking. I used all old fashioned rolled oats, and added in a cup of raisins because I’ve always like the flavor a little dried fruit gives to this type of recipe. They still baked up fine, and I just portioned them out into lunch bags and added them to the family “snack” container. My kids are gonna be in heaven when they try them. 🙂 Thanks for sharing your recipe.

    • Together As Family says

      Hi Susan 🙂 I’m so glad you loved them and they turned out well for you. That is one of my favorite things about this recipe; all the different variations you can make! I LOVE your idea of a “snack container”. I may need to steal that idea 😉 Thanks so much for coming back and commenting.

  12. Courtney says

    I rarely comment on anything (due to sheer laziness), but I just made these and they’re amazing!! I must admit I’d eaten an entire row before they’d cooled for even 10 minutes, but they’re delicious, I can see me making these often (which is probably a bad thing……). Thanks for the recipe!

    P.S. I’m glad they’re “no flour,” but holy moly people need to calm down with the negative remarks. If you want them to be gluten free, make them gluten free! Easy!

    • Together As Family says

      Hi Courtney! Thank you so much for coming back to comment. I love hearing from people who have tried recipes. I agree, it’s sooooo hard to wait for them to cool. We love these too. I agree with the gluten free thing. I don’t do gluten free and no one in my family does, so I would honestly be clueless about it anyway 🙂

  13. Karen says

    Wow, I just made these bars for a friend of mine who is gluten free!!! I could just inhale the whole pan before I even take any over to her!!! This rocks my monster-cookie-lovin’ world! 🙂

    • Together As Family says

      🙂 Your comment made my day! Thanks. Monster Cookies/Bars are my absolute favorite too. I am so glad you loved them. Thanks for coming back to comment Karen 🙂

  14. STELLA ELLA says

    We made these last night and they are very good. You are correct about the cooking time, got to keep a close eye on these babies! When they are just starting to brown they come out (I accidentally baked mine a couple minutes too long but they still came out good!). I would love to try making these again (and again) using the silicone sheets you suggest in the instructions. Thanks for the recipe.

    • Together As Family says

      Yes you do. I always (always!) take mine out right at 9 minutes. They usually look like they are not done, but after letting them cool they are always perfect! I’m so glad they were still yummy. If you get the chance try those silicone baking sheets. You will love them and I feel like they help things not burn as easily. The ones made my amazon are the best price I have ever seen, same quality as the name brand for a fraction of the cost. I use them! Thanks so much for commenting. I have a little girl named Ella 🙂 Love your name 🙂

  15. Trisha says

    Amazing! I made them and took them to work. Everyone loves them! The only thing I did wrong was put the m&m’s on at the end. Then they didn’t stick. I realized you meant save them and put some on BEFORE baking and felt silly. Still turned out awesome and I will put them on before baking next time. Thanks for this!

    • Together As Family says

      Thanks Trisha! I’m so glad everyone loved them. I have fixed the directions to include adding the extra m&m’s/choc chips on top before baking. My mistake. Thanks for pointing that out and coming back to leave a comment 🙂

    • Together As Family says

      Yay! I’m so glad they were a hit. You are very welcome 🙂 Thanks for coming back and leaving your comment, Sarah.

    • Together As Family says

      Hey Karen. I have not heard of any readers trying applesauce. You could try replacing half of the butter with it?? In addition, readers have said they have cut the sugars down to 1/2 cup each and it has been fine. It does also make an entire cookie sheet. I usually get around 45 bars when I make these.

  16. Becky says

    Thank you so much for posting this! I was looking for some gluten free treats for Christmas and these are perfect. I added mini marshmallows to the top and got the mini Christmas m&ms and they look and taste amazing. I love that I can store these in the freezer and pull some out when I need to make a cookie tray. Thanks!!!

    • Together As Family says

      Hi Becky! I’m so glad you love them. I love the idea of using the Christmas m&m’s. I actually have a bag sitting in my pantry and I think you gave me a reason to use them now 🙂 And marshmallows! Yum! I always freeze a bunch of these and pull them out as needed. Thanks for your sweet comment.

    • Together As Family says

      Hi Jocelyn, I’m so glad you liked them. They are still a favorite at my house. Love the idea of coconut. Yum!

  17. says

    I made these today, followed the recipe to a T and ended up taking them out of the 350 degree oven at 20 minutes because at 18, they were not even set in the pan. I also put them back into the oven later because it was like eating a scoop of dough and baked them for another 10 minutes. They are lightly golden at the edges, but they still are not done. They are totally cool now but it is still like eating a spoon (because they do not come close to staying in a bar)of raw dough. I do not have a clue what happened. I followed the recipe exactly, but no idea why they did not bake. The dough filled to the top the 1/2 sheet cookie pan (11 1/2 by 18). I wonder if the old-fashioned oats should be reduced from 3 cups. The batter was very very thick, so thick that it took some time to even it out in the pan. Something definitely was not right and I may try to make it in a full-size cookie sheet next time, should I decide to try it again. I know you say that it should not be baked for over 20 minutes, but had I not, it would have been inedible.

    • Together As Family says

      Hi Jan, let’s see if we can figure this out. I make these bars all the time and we love them, so I really want them to work for you. You mentioned the batter being very thick and that is exactly how it should be. It takes me several minutes to spread it out into the cookie sheet. Speaking of cookie sheet, you did use the correct one so i know that’s not the problem. The only four things I can think of that might cause problems are: 1) I always think the bars are gooey and underdone when I pull them out, but once you let them cool for at least an hour, they firm up and come together. 2) The peanut butter. Don’t use natural or any other different type of peanut butter. Just regular, full-fat, normal peanut butter. 3) Was the butter melted when you added it? Make sure the butter is room temperature soft.
      4) Did you use both kind of oats? The quick oats provide more bulk to the recipe because there is no flour. The old-fashioned oats provide the texture. It seems odd, but you do need both kinds. Could any of those have been the problem? I honestly don’t know what else it could be. I know it can’t be altitude because I live in Maryland where it’s low/sea level, and my sister who lives in utah (super high altitude) bakes these all the time with success. I’m so sorry. I hate it when recipes don’t work out. Let me know if you have any more questions 🙂 Thank you for leaving your comment. I love answering questions and helping people out with the recipes.

      • says

        I don’t know what happened, but these are definitely not like yours are pictured. They are thick and dry and not at all what I hoped. Even my husband says he thinks that you made a mistake with the size of the pan. He helped me spread them out in the pan and even before I baked them, he was expressing doubt. I went back and measured the pan to make sure that it was the correct size. I just know that I am not happy with these the way they came out for me. They were not set at 20 minutes – there was absolutely no sign they had started baking and when I lifted one corner of the pan to check the bottom (I lined with parchment paper), they looked like unbaked cookie dough, no color at all to the dough at the sides or the bottom. I did do everything you said – Jif peanut butter, soft butter, let them cool for an hour after the 20 minutes and when I tried to cut them, it was still like cutting cookie dough, there was no bake to them. I used both types of oats, I had to buy the old-fashioned and bought the quick as well just in case I didn’t remember that the oats I had at home was quick. I may try them again reducing the old-fashioned oats (you mentioned in one of the comments about 4 cups of oatmeal – your recipe calls for 4 1/2 cups). Or I may try a full size cookie sheet.

        • Together As Family says

          Well, it sounds like what you did was correct. I have no clue as to why they would not turn out. Other have made these with success and I make them at least once a month since posting the recipe. I double checked the recipe, pan size and everything just to make sure and it is all correct. I’m sorry they didn’t work for you.

  18. Melissa says

    We love these bars at our house! I tweaked the recipe by cutting out the white sugar completely and making it 2 cups of quick oats rather than 1.5 cups. I never even get the chance to freeze them because they are gone to quickly!

    • Together As Family says

      I’m so happy you guys love these. They make a regular appearance at our house too. I love your idea about no white sugar and increasing the oats. Glad to know it works. I may have to try that next time. Thanks so much for coming back to leave your comment.

  19. says

    I just made a variation of this and LOVE it!!!! I cut down on the chick plate chips and no M&Ms. Instead I added some unsweetened coco powder, coconut, walnuts, dried cranberries and raisins. I added 3/4 cup of Nutella and cut the peanut butter down to 3/4 cup. I also used all old fashioned oats, but cut it down by a half. These turned out AWESOMELY!!!! My son couldn’t wait for them to cool down so he could try them, I can’t blame him!!!! DELICIOUS!!!!

  20. Kristi says

    Can you cut these with a pizza cutter on the silicone mat? Doesn’t that cut the mat? Do you slide them off the mat?

    • Together As Family says

      Hi Kristi. I’ve made these dozens of times and I have always used the pizza cutter to cut them while they’re still on the silicone mat. I’ve never had it cut the mat. If you’re worried you can also use parchment paper or even tin foil instead, to line the cookie sheet.

    • Together As Family says

      I have never done that, but other readers have said they’ve used something called ‘sun butter’?? I guess it’s like peanut butter but not nuts. Again, I am not for sure on that as I’ve never done it. Monster cookie recipes traditionally have peanut butter, so if you don’t like the peanut butter you’d be better off making a chocolate chip oatmeal bar or chocolate chip cookie bar 🙂 Hope that helps!
      I’ve made this one before and it was yummy: http://www.thebakerupstairs.com/2012/11/chocolate-chip-cookie-bars.html
      You could even use the m&m’s in place of the chocolate chips.

  21. Wendy says

    Oh my word, these are dangerous!! Made them with just a few changes- one cup mini chips, one cup butterscotch chips, and slightly over one cup full sized m&ms. Holy Hannah……I’m gonna have to work out like an animal! The butterscotch gives them such an amazing flavor. Next time I’m going to try and half the sugar- try to get them a LITTLE healthier– since I’m bound to eating them a LOT! Thank you for this amazing recipe. I’ll re-comment after I change the sugar and let you know how they do.

    • Together As Family says

      Yum, butterscotch chips sound fabulous in these 🙂 I love that these cookie bars are so adaptable. I have had readers say that they have cut the sugar by as much as half, and they turned out fine. I’ve never done that myself, so I’m not for sure about that. But, all those chips & mini chips provide lots of sugar so I’m sure it would still be delicious with less sugar. Thanks so much Wendy for coming back and leaving your comment. I would love to hear how a less-sugar recipe works for you!

    • Marnae says

      I love these but too would love the Nutrition facts. Gave some away and they would especially like calories and carbs. Thanks. Great recipe. Froze some and will make again!

      • Together As Family says

        So glad you enjoyed these. I’ve had a couple readers ask for the nutrition facts. I’m signing my recipes up with http://www.myrecipemagic.com where they will tell you the nutrition information. I hope to have that set up in the next few days. You could always google one of those nutrition sites where you can input the recipe and then it tells you all the nutrition facts too, if you want it right away. Thanks for letting me know you like these. And, I agree, I freeze some every time I make them and they freeze great 🙂

  22. says

    I didn’t have quick oats, so I used my food processor on some of the oats to make them more like flour. They seem to be fine. The batter is wonderful and the cookies are delicious, of course. If someone has a batch that doesn’t turn out right, scoop out the gooey part and bake that on another pan. Or even microwave it. Watch carefully! These look so pretty, not gooey at all! Next time, coconut, maybe some walnuts…this recipe is so versatile! Thanks for posting and I love your VERY polite and considerate replies. You are so gracious!

    • Together As Family says

      Hi Pam. What a great idea to blend up some oats to make the finer quick oats! I know a lot of people have asked about using both kinds of oats, and I really think you need both textures for these bars since there is no flour. Thanks for sharing your solution. And thank you for your kind words. Good or bad, I just really love and appreciate people who take the time to visit and comment. Have a great weekend 🙂

  23. Micheddy says

    These are amazing! I subbed 4 Tbs coconut oil for 4 Tbs butter and at 19 mins they were perfection! A trick for getting them patted down easily is to spray your hands with cooking spray, it makes the process so much quicker because the batter doesn’t stick to you!

    • Together As Family says

      So happy you loved them! I really like your coconut oil substitution. I’ve had readers ask about using that so it’s good to know now. I actually have some coconut oil in the pantry, now I want to try it too 🙂 Great tip for spraying your hands with cooking spray. That would make it so much easier 🙂 Thanks for coming back and leaving your comment.


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