Gluten free and vegan, this Peanut Butter Oatmeal Cookie Bars Recipe is so easy to make and packed full of nutritious ingredients like ground flaxseed, oatmeal and coconut oil. Perfect for breastfeeding mamas.
With what looks like 5, maybe 6 weeks until our sweet boy arrives, I've been busy cooking and baking all the things to stash in the freezer for after he is born.
If you open our freezer at the moment, you'll find it jam packed with meals ready for quick and easy options once we get home from the hospital - as well as alllll the snacks!
This Peanut Butter Oatmeal Cookie Bars Recipe is one of our favourite snacks as it's jam packed full of nutrients, but sweet enough to feel like a treat.
Being gluten free (if you are oat tolerant*), vegan, egg free and dairy free, it also means it's the perfect treat to share - and if you're a pregnant or breastfeeding mama, it's packed full of milk friendly ingredients.
So let me share it with you! >>
To make these bars, all you need is a few simple ingredients:
- Peanut butter
- Gluten free oatmeal* (find out more about gluten free oats in our post Are Oats Gluten Free?)
- Gluten free flour
- Ground flaxseed
- Coconut oil
- Coconut sugar
- Maple syrup
Then just grab a bowl, a spoon or spatula and a cake tin and you'll have a batch of delicious cookie bars before you know it!
Peanut Butter Oatmeal Cookie Bars Recipe (Gluten Free + Vegan)
Servings: makes 16 small squares
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Gluten free and vegan, this Peanut Butter Oatmeal Cookie Bars Recipe is so easy to make and packed full of nutritious ingredients like ground flaxseed, oatmeal and coconut oil. Perfect for breastfeeding mamas.
Ingredients
- 100g smooth peanut butter
- 2 tbsp (30ml) coconut oil, melted
- 1/3 cup (80ml) maple syrup
- 1/4 cup (50g) coconut sugar
- 1 cup (90g) gluten free oats
- 1/4 cup (30g) gluten free plain flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3 tbsp (30g) ground flaxseed
Instructions
- Preheat oven to 180C/355F.
- Line an 8" square cake tin with baking paper and set aside. (Use a 6" tin for a thicker slice)
- Add your peanut butter, coconut oil, maple syrup and coconut sugar to a mixing bowl and mix until smooth.
- Add your dry ingredients, mixing until combined.
- Press your mix into your prepared tin and bake for 15-25 minutes or until golden brown and set on top.
- Allow to cool before slicing and enjoying.
- These cookie bars will keep in an airtight container at room temperature for 2-3 days or can be frozen to defrost and enjoy later.
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