These monster cookie bars are an easy, chewy dessert that you’ll enjoy all summer long! They’re also a great gluten-free dessert when made with gluten-free oats so everyone will enjoy them!
I LOVE cookie bars. I love cookies too, but making them can be a huge pain. So I usually choose to make cookie bars. This recipe intrigued me because they looked ooey gooey (especially the center pieces!) AND they’re baked in a half size sheet pan so the recipe makes a ton! They’re perfect for every social event of the summer, from cookouts to pool parties and everything in between. Of course, they can also be made year-round. 🙂
As with any other Monster Cookie, these bars are full of oats, peanut butter deliciousness, M&Ms, and mini chocolate chips. As the recipe is written, it calls for both old-fashioned and quick oats. It’s a texture thing I guess, and I’ve always followed the recipe in that way everytime I’ve made them. I usually just pulse some old-fashioned oats in the food processor to achieve a finer texture. If you only have one kind of oats or the other, that’s fine too… the recipe should turn out.
One reason I was excited to make these cookie bars (aside from their simplicity and fabulous, addictive taste) is that they are so easy to make gluten free! Our family isn’t gluten free (and I’m not an expert) BUT I do have some friends who are, so I like to have some tried and true recipes on hand that they can enjoy as well. For this recipe, you just need to make sure to use gluten free oats. In my experience, most of the other ingredients should be gluten free naturally–but check labels if this is an issue for you, particularly for the peanut butter, vanilla, and M&Ms. If you are gluten free and I missed anything, please feel free to share in the comments! I hope you love these bars as much as we do!
P.S. They free wonderfully and taste great at room temperature or heated up in the microwave for 10-15 seconds–so don’t be afraid of the large batch… I’m sure you’ll find a use for them. 🙂
one year ago: Honey Banana Muffins
two years ago: Ricotta Pancakes
three years ago:Â Italian Tortilla Rollups
four years ago: Jalapeño Popper Grilled Cheese
five years ago: Cinnamon Carrot Muffins
six years ago: Sweet Potato Waffles
Flourless Monster Cookie Bars (Gluten Free)
from Together as Family
Ingredients:
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 1/2 cups creamy peanut butter (I use regular/not natural peanut butter for baking)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups gluten-free quick oats (I usually just pulse old-fashioned oats a couple times in the food processor to break them down a bit)
- 3 cups gluten-free old-fashioned oats
- 1-2 cups mini M&Ms (pssst: at my grocery story, mini M&Ms found in the candy aisle are cheaper than the “baking bits” M&Ms found in the baking aisle and seem to be the same)
- 1 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees F. Line a 13×18 inch rimmed baking sheet (half size sheet pan) with parchment or a silpat.
With a stand mixer, beat together brown sugar, sugar, peanut butter, and butter until light and fluffy. Mix in eggs and vanilla, and beat until combined. Mix in baking soda.
Add oats and beat on low to just combine, then use a wooden spoon to mix in most of the M&Ms and mini chocolate chips until well incorporated. You can save a little of each to press on top of the bars if desired.
Turn out dough onto prepared baking sheet. Spread the dough out–it is a little tricky, but i found that greasing my hands or a spatula were the best ways to spread out the dough. Top with reserved M&Ms and mini chocolate chips, pressing them in gently.
Bake for about 17-20 minutes–do not overbake! The edges should be just browned and the middle will look underdone but it will finish baking as it cools. Cool for at least an hour so the bars can set.
Once cool, slice and enjoy! These bars also freeze well.
Note: I am not an expert, but I THINK if you use gluten free oats, this would be a great gluten free dessert recipe. From what I’ve read, most M&Ms (including mini M&Ms) are gluten free. You may need to check labels of other ingredients like the vanilla and peanut butter–the brands I use at home are gluten free but all are not. If you’re gluten free and I’ve overlooked anything, please chime in!
The Pajama Chef 