Our favorite cookie made into a bar. Soft, chewy, peanut buttery and flourless—these Monster Cookie Bars are studded with chocolate chips and candy-coated pieces. They make for a delightful treat when you’re craving something sweet and they’re perfect for sharing with a friend or family member, bringing to the cabin or on a camping trip, or sharing at a grill out or potluck. They’re gluten-free, dairy-free, and freezer-friendly.
Monster Cookie Bars are made with no flour, are gluten-free, and made all in one bowl. A recipe that everyone will love!
One of our most favorite cookie recipes on the blog is our Monster Cookies! One day as I was making them I decided to make a lazy version of these scrumptious cookies, I skipped the scooping and instead turned them into a bar. I did have to tweak and test the recipe a couple of times to make sure the recipe made enough dough to fill a 9 x 13 pan, but they’re equally delicious. Like the cookie version, these Monster Cookie Bars are made with just a few ingredients, no flour, are gluten-free, and made all in one bowl. A recipe that combines ‘can’t beat combo’ of peanut butter and chocolate that everyone will love!
Ingredients needed to make Monster Cookie Bars
- Rolled oats – also known as old-fashioned rolled oats. You may also sub quick oats if that’s what you have on hand.
- Brown sugar – I like to sub coconut sugar for a refined sugar-free option.
- Baking soda
- Salt
- Natural crunchy or creamy peanut butter – may sub any nut or seed butter of choice. For a nut-free version, use sunflower seed butter.
- Melted butter – may also sub melted coconut oil for a dairy-free option.
- Whole eggs
- Pure vanilla extract
- Candy-coated pieces – for a dye-free version use Unreal, Little Secrets, or Trader Joe’s.
- Chocolate chips – we like Enjoy Life for an allergy-friendly option.
How to make Monster Cookie Bars
Gather your ingredients plus one bowl, one pan, measuring spoons and cups, and a 9×13 pan.
- Step 1: Preheat the oven to 350 degrees. Spray a 9×13 baking pan with non-stick spray or line with parchment paper. We like to use parchment paper so that it’s easy to remove the bars from the pan and slice into squares.
- Step 2: In a bowl, combine all of the ingredients except the chocolate chips and candy-coated pieces. Stir to combine. Then fold in the chocolate chips and candy-coated pieces.
- Step 3: Transfer dough the 9×13 pan, oil hands and spread the dough out evenly in the pan.
- Step 4: Bake for about 16 minutes or until lightly golden brown and center is set.
- Step 5: The hardest part—allow to cool before cutting into bars.
Enjoy!
How to store Monster Cookie Bars
Once cooled, I like to store the bars in an airtight container in the fridge for up to one week. They don’t need to be stored in the fridge, but if you have access I recommend it.
How to freezer Monster Cookie Bars
Once cooled, transfer to an airtight container and divide each layer of the bar with parchments paper to prevent them from sticking together. Store in the freezer for up to 3 months.
Other Cookie and Bar Recipes
Chocolate Peanut Butter Protein Cookies
Peanut Butter Chocolate Chip Granola Bars
Paleo Almond Butter Chocolate Chunk Cookies
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Monster Cookie Bars
Our favorite cookie made into a bar. Soft, chewy and peanut buttery – these Monster Cookie Bars are studded with chocolate chips and candy-coated pieces. They make for a delightful treat when you’re craving something sweet!
- Prep Time: 15 min
- Cook Time: 16 min
- Total Time: 31 minutes
- Yield: 20-24 bars 1x
- Category: Treat
- Method: Baking
Ingredients
- 3 cups gluten-free rolled oats
- 2/3 cup brown sugar, packed (may sub coconut sugar)
- 1 ½ tsp. baking soda
- ½ tsp. salt
- 1 1/4 cups natural creamy peanut butter, drizzly consistency (or nut or seed butter of choice)
- ¼ cup melted butter (or coconut oil for dairy-free)
- 3 whole eggs
- 1 ½ tsp. pure vanilla extract
- ⅔ cup candy-coated pieces
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 baking pan or dish with non-stick spray or line with parchment paper.
- In a medium bowl combine all of the ingredients except for the candy-coated pieces and chocolate chips. If using a thicker peanut butter, heat slightly to achieve drizzly consistency. Stir to combine well. May use a standup mixer.
- Gently fold in candy-coated pieces and chocolate chips.
- Transfer dough to prepared 9×13 pan.
- Oil hands and spread dough out evenly into the pan.
- Bake in the oven for 17-20 minutes or until lightly golden brown and center is set. Baking time will vary depending on if using a baking pan or glass dish. Start checking at the 15 minute mark.
- For best results, cool completely before cutting into 20-24 bars.
- Store in an airtight container for up to one week. May also freeze for later.
Notes
Bars hold together better after they are cooled. Like any cookie or bar they are pretty ooey gooey in the middle until after they cool for a bit.
Nutrition
- Serving Size: 1 bar of 24
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
Jamie says
Can you sub the brown sugar for Golden Monk fruit? This recipe looks delicious and I miss sinking my teeth in to some delicious cookies!!
Jessica Beacom says
Hi Jamie,
We haven’t tried these with an alternative sweetener like monk fruit so we can’t say for sure. If you try it, we’d love to know how they turned out and what you used.
Kiersten says
Is there a way to make these without eggs?
Jessica Beacom says
Hi Kiersten,
We haven’t tested them without eggs yet. Our guess is that a flax ‘egg’ may work but they may have a softer texture. If you try it, we’d love to know how they turned out for you and what you used to replace the eggs.
Phillica Fowler says
Super Easy & quick recipe!!!
★★★★★
anne says
soooo good! I put less M & Ms and added hemp seeds
★★★★★
Stacie Hassing says
Awesome! Great to hear!
Amanda says
Loved these and easy to make! I cut the recipe in half and used coconut sugar and coconut oil and two eggs. Turned out perfect. You know it is a winner when the hubby loves them too! Will definitely make again.
★★★★★
Stacie Hassing says
So great to hear! And thanks for sharing the changes that you made!
Blanche says
Excited to try these out! I used almond butter for peanut butter butter and ghee instead of butter. 🙌🏼
Latia says
These bars are great. I’ve always loved monster cookies but like all drop cookies, they take a lot of time. I baked these and then let them cool in the pan, covered and didn’t eat any until the next day. They were a brownie texture and I wanted something a little more cookie-like, with a crusty exterior. Next time I might let them cool in the pan for 5 minutes, then flip them onto a cutting board, remove the parchment, cut them into bars, and them let them continue to cool, individually, on a wire cooling rack. I think I’d get the right texture then. Thanks for a great recipe!
Emily H Monroe says
Delicious! And easy to bake with kids. We used some Halloween candy and I definitely prefer that my kids eat M&M’s when it’s accompanied with some good stuff like PB and oats! Thank you!
Jessica Beacom says
That’s a great way to use up leftover Halloween candy!