No flour mini Cadbury egg cookie bars are the best way to celebrate Easter! These gluten-free, no flour cookie bars are loaded with oats, peanut butter, chocolate, and an entire bag of mini Cadbury eggs. You must try this easy dessert that's made in a cookie sheet so it's perfect for a crowd or for freezing.
Prep Time 10minutes
Cook Time 17minutes
Cooling time 45minutes
Total Time 27minutes
Servings 40cookie bars
Author Jessica - Together as Family
1/2cup(1 stick) butter, softened
1 1/2cupscreamy peanut butter
2 1/2cupsold-fashioned whole oats
1bagmini cadbury eggs(coarsly chopped)
1/2cupminiature chocolate chips
Heat oven to 350 degrees. Lightly spray a cookie sheet (12"x18") with cooking spray and set aside.
In a large mixing bowl, combine the peanut butter, butter, brown sugar, and granulated sugar. Beat with a handheld mixer, or in the bowl of a stand mixer, for 1-2 minutes. The dough will be lighter in color and look fluffy.
Add in vanilla extract and eggs. Blend until combined and smooth.
Add oats and baking soda. Blend just until combined. Add in the chopped mini cadbury eggs and miniature chocolate chips. Stir together with a wooden spoon until combined.
Dump dough onto the prepared cookie sheet and spread out. You may need to spray your fingers with cooking spray to help the dough not stick. If wanted, gently press down some miniature chocolate chips and chopped Cadbury eggs into the tops of the cookie bars.
Cook for 17-20 minutes. The edges will be slightly pulled away from side of pan but the middle should still look underdone and "loose".
Let the bars cool in the pan for about 45 minutes. As they cool they will bake more and come together really nicely. Trust me, you don't want to over bake these!
Cut into squares using a pizza cutter and enjoy!
For a true gluten-free cookie bar be sure and use the gluten-free oats.