- 1 cup coconut sugar
- 1 cup peanut butter (Option to use ½ cup of PB and ½ cup of almond butter for a richer flavor)
- 2 teaspoons pure vanilla extract
- 1 1/4 cups oat flour
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup of rolled oats
- 1/4 cup plus 2 tablespoons of almond milk
1. Preheat oven to 350F. Line an 8×8-inch square pan with parchment paper.
2. In a large mixing bowl, cream together the coconut sugar, peanut butter, and vanilla on medium to high for 1 minute using a stand or hand mixer with paddle attachment.
3. In a separate mixing bowl, whisk/stir together the oat flour, baking powder, rolled oats, and sea salt.
4. With the mixer off, add the oat flour mixture to the peanut butter mixture. Then, pour the almond milk over the oat flour mixture and begin beating on low and increase speed to medium. Beat for 20-30 seconds or until just incorporated. Do not over-mix. The dough should pull together into large, moist mounds as it moves around the mixing bowl. (Note: If your mixture is too sticky or oily, which can happen depending on the type of peanut butter used, adding a little more rolled oats can help with this issue.)
5. Transfer the dough to the lined pan and use your fingers to press evenly into the bottom. Press the dough outward until it’s nearly touching the sides of the pan.
6. Bake for 25-30 minutes or until the edges are golden and crackled and a toothpick inserted into the center comes out mostly clean with a bit of moist crumb at the tip. (Note: I find these can turn out pretty gooey and I have started to burn the edges before the center sets up. The cookie bar will continue to setup and firm some after removing from the oven. After it cools for a few hours it is much easier to cut.)
7. Let cool completely in pan. Then, grasp the edges of the parchment to gently remove the bar from the pan. Slice into squares. Enjoy!
Personally, I think these are best served with an ice cold glass of unsweetened vanilla almond milk.