Monster Cookie Bars – The Real Food Dietitians
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 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, skip the scooping and instead turn 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 ingredient, no flour, are gluten-free and made all in one bowl. A recipe that combines ‘can’t beat combo’ of peanut butter and chocolate and one 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
- 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 dairy-free
- 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 parchement 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 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 18 minutes or until lightly golden brown and center is set.
- Step 5: The hardest part – allow to cool before cutting into bars.
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
- Preheat the oven to 350 degrees. Spray a 9×13 baking pan 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. Stir to combine well. May use a standup mixer or hand 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 17-19 minutes or until lightly golden brown and center is set.
- 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.
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.
- 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.