Recipe: Vegan Maple Peanut Butter Cookie Bars (Gluten Free!)

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Do you know how sometimes people say something and you're like Hold up a minute. Is this a compliment? Or an insult? and you're not really sure? 

Well, I had one of those moments when I made these cookie bars for the first time. 

You see, I'd asked Jesse what we would like me to make (out of the 5 recipe ideas I had floating around my head) whilst he was at work and by the time he and my Dad arrived home, they were cooled and sliced and ready to devour. 

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Jesse had one... and then another and my Dad took one, took a bite and exclaimed; 

These are THE BEST thing you have ever made. 

And I thought damn right they are! and then I thought hold up a minute. Is this a compliment? Or an insult?

Because these were indeed really really good - but did that also mean everything I'd ever made before these were not that good at all? 

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So I did what every great investigator would do.... 

I snapped open the lid of the container, grabbed a bar for myself and ate it... you know... for the investigation. 

And do you know what I decided? Whatever way you look at it, this Vegan Peanut Butter Cookie Bar Recipe is absolutely positively delicious - and we'll leave it at that. 

So let me share the recipe with you! >> 

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Easy Vegan Maple Peanut Butter Cookie Bars Recipe

gluten free, refined sugar free, soy free, egg free, dairy free, vegan

makes 16 squares 

1 cup (240g) peanut butter (or nut/seed butter of your choice)

1 1/2 tbsp (10g) ground flaxseed + 3 tbsp boiling water

1/2 cup maple syrup 
2/3 cup (60g) gluten free oats, ground*

1/2 cup (60g) gluten free plain flour 

1/2 tsp baking soda 

3/4 cup chocolate chips (vegan if needed)

• Preheat your oven to 180C/355F. 
• Line an 8" square baking tin with baking paper and set aside. 
• Mix your flaxseed and water and allow to thicken.
• Mix your peanut butter, maple syrup and flax until combined.
• Add your ground oats, flour and baking soda to your peanut butter mixture and mix until combined. 
• Stir through your chocolate chips and mix until evenly dispersed. 
• Scoop your batter (it will be quite sticky) into your prepared tin and smooth with wet fingertips or a wet spatula (this stops the batter from sticking too much). 
• Bake your cookie bars in your preheated oven for 15-20 minutes or until golden and the edges are set. 
• The cookie bars will feel a little soft in the middle but they will firm as they cool. 
• Allow your cookie bars to cool completely before slicing and serving!
• These cookie bars are best eaten on the day that they're made (they soften up over time) but will keep in an airtight container at room temperature for 2-3 days and can also be frozen to defrost and enjoy later. 

Notes:

*Find out more about oats on a gluten free diet. If you can't tolerate oats, switch the oats for another 1/2 cup of plain flour. 

But tell me, what do you think the best thing you've ever made/cooked is? 

Or if that's too hard... what's the best thing you've made/cooked/eaten this week? 

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