CHEWY COOKIE BARS WITH NO FLOUR
A long time ago on this blog I posted this recipe for no flour monster cookie bars. Little did I know that it would be one of the most popular recipes on the blog.
Who knew that so many of you wanted flourless cookie bars!
I have lots of trouble going to sleep at night so there's some nights where I am literally laying in bed until 2 am just thinking. I usually think about recipes and food, and all my ideas I have.
Which is how these chewy butterscotch peanut butter cookie bars were born. I was thinking about the bag of butterscotch chips I had bought earlier that morning, haha 🙂
My favorite part about these cookie bars is that the leftovers freeze perfectly. I put 3-4 of them into a sandwich size Ziploc bag and pop it in the freezer.
When you want one, simply eat cold (which is actually yummy), let sit at room temperature for some time, or warm it up in the microwave for 10-15 seconds.
MY TIPS FOR MAKING THIS RECIPE
- I am not an expert on peanut allergies but I know there are lots of substitutes out there for peanut butter. It would be an exact substitution if you use something else.
- The recipe calls for quick oats and old-fashioned oats. There is a reason for this. I have tested this exact recipe so many times and it's better with both kinds of oats. But with that said, lots of people have told me that they used all quick oats or all old-fashioned oats and it turned out great.
- If you're not a fan of butterscotch chips I think white chocolate chips would be so delicious with the peanut butter in these bars.
- The #1 tip I always tell people when they makes these, is that they will look underdone and super soft when you pull them out of the oven. That's what you want! They have no flour in them so they will not come together until they have cooled. Pull them out of the oven and place the cookie sheet on a cooling rack, and let them sit there for at least 30 minutes. 1 hour is preferred if you can wait that long.
- When you go to spread the dough into the cookie sheet it will be sticky. This is normal. I have found that if I use the back of a silver table spoon that it makes it easier. Others have saved the butter wrapper and used the wrapper to press out the dough.
TRY THESE OTHER COOKIE BAR RECIPES
- Frosted Sugar Cookie Bars - sugar cookie bars are my weakness and these ones look incredible
- S'mores Cookie Bars - s'mores are not just for summer, makes these whenever for a delicious gooey treat
- Chocolate Chip Cookie Bars - a classic!
- No Flour Cadbury Egg Cookie Bars - Easter is coming and these are perfect
- Gluten Free Peanut Butter Cookie Bars - perfect for those who eat gluten-free
Chewy Butterscotch Peanut Butter Cookie Bars
Chewy Butterscotch Peanut Butter Cookie Bars have no flour! Hearty, chewy, soft baked, and loaded with chocolate and butterscotch chips. This cookie bar recipe makes lots of cookie bars so it's perfect for snacks (freeze extras) or big gatherings.
Ingredients
- ½ cup (1 stick) butter, softened (I use salted)
- 1 ½ cups creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 cups quick oats
- 2 ½ cups old-fashioned oats
- 1 teaspoon baking soda
- 1 cup mini chocolate chips
- 1 bag (12 oz) butterscotch chips
Instructions
- Heat oven to 350 degrees. Prepare a cookie sheet (about 12" x 18") and spray with cooking spray.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, combine the butter, peanut butter, sugar, and brown sugar. Beat together for 1-2 minutes until it's pale in color and fluffy looking.
- Add in the vanilla extract and eggs. Beat together until combined.
- Add the quick oats, old-fashioned oats, and baking soda. Mix on low speed until combined. Add chocolate chips and butterscotch chips (reserve some for top of bars if wanted) and mix together just until combined.
- Dump the cookie dough onto the prepared cookie sheet and spread out evenly. It will be sticky so use the back of a silver table spoon, or the butter wrapper, or spray your hands lightly with cooking spray.
- Sprinkle the reserved chocolate chips and butterscotch chips on top and gently press them into the bars.
- Cook for 17-20 minutes. I have never cooked these bars for longer than 17 minutes. Because of the no flour, they will appear underdone and slightly gooey but that's normal. Take them out of the oven and place the cookie sheet on a cooling rack. Let the bars cool for 30-45 minutes. They will come together and finish cooking slightly while cooling.
- Use a pizza wheel cutter to cut these bars easily. Leftovers can be stored at room temperature covered. Or, place the bars in sandwich size Ziploc bags and store in the freezer. Eat cold, let sit at room temperature, or microwave for 10 seconds or so.
Notes
Natural peanut butter is thicker and does not do well in baked goods like cookie bars. Maybe this personal preference, so try at your own risk, but natural peanut butter is drier and does not have the added oil/moisture to it.
After lots of recipe testing, I have found the combination of both quick oats and old-fashioned oats gives the best chewy texture. But, others have told me they've made this recipe with all quick oats or all old-fashioned oats. So it's something you can try if you only have one kind. But I do recommend using both kinds of oats.
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Loved the butter wrapper trick! It was amazing, mind blown?. Thanks for another great recipe!
You're welcome! So glad it helped.
They only have chunky peanut butter. Would that be OK to use?
I have found that chunky peanut butter tends to dry out baked goods.... so yes you could use it but creamy is preferred.
These are so good! I will be adding this recipe to my handwritten collection. I ran out of creamy peanut butter, so I used 1 cup creamy and 1/2 cup crunchy. They were still sooooo good!
Would you be able to swap coconut sugar for brown sugar??
I think so?? I have never baked with coconut sugar. I would make sure it's an equal substitute (1:1) before using. Sometimes you have to less or more of a sugar substitute when using. It should say on the packaging.
Have you ever tried Nutella with this recipe?
I have not but it sounds so delicious now that you mention it 🙂 I may just have to now!
Are you making these on a flat cookie sheet with no sides, or in a baking dish like one would use for bars?
I use a cookie sheet (about 12" x 18" that have about 1" sides on them) I get mine at costco but have seen them most places.
I’ve made these a couple times. Very easy and as I was going through my pantry I found a ziplock bag half full of M&M’s. Heck, I dumped them in! Looks great. Everything I bake, and I bake at least three to four times a week for the air tanker base here in Redding, Calif. between CDF, the tanker base crew and pilots the goodies don’t last long. They really like things like this. Thank you for sharing this flourless recipe. ❤️
I'm trying these for a third time today. They are so delicious! Each time I'm substituting a little more Swerve in instead of the sugar. We'll see how it comes out! Today I subbed all of the sugar and 1/4 of the brown sugar for their Swerve counterparts. Last time I just subbed out 1/4 cup of each and it worked great.
These are a staple in our house. I bake for ONLY 17 minutes and they are perfect every time. I freeze most of them to retain their freshness. When I want one I just pop it into the microwave for 30 seconds, turn it over and another 10-15 seconds. Gooey melted chocolate and chewy center. I use mini m&m's and Lily chocolate chips (the salted caramel ones are devine!) Literally my favorite snack and I can't think of anything on the planet that could make them any better. Thank you for sharing your recipe!