Description

These 5-Ingredient Almond Butter Oatmeal Chocolate Chip Cookie Bars are a simple, wholesome treat perfect for a quick snack or dessert. Made with creamy almond butter, rolled oats, and a touch of sweetness from maple syrup and chocolate chips, these bars combine nutrition and flavor effortlessly. With a hint of cinnamon and sea salt, they offer a delightful balance of sweet and savory in every bite.

Ingredients

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Wet Ingredients

1 cup unsweetened almond butter
2 large eggs
½ cup pure maple syrup

Dry Ingredients

1 cup oats (rolled)
½ tsp ground cinnamon (optional)
½ tsp sea salt
⅔ cup chocolate chips (optional)

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Instructions

Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures even baking and helps the bars develop a golden brown color.
Prepare Your Baking Pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the bars later.
Mix the Ingredients: In a mixing bowl, combine the almond butter, eggs, and pure maple syrup. Stir until the mixture becomes smooth and creamy, ensuring all the wet ingredients are well incorporated.
Add the Dry Ingredients: Add the rolled oats, ground cinnamon (if using), sea salt, and chocolate chips to the wet mixture. Stir gently until all the ingredients are evenly combined.
Transfer to Baking Pan: Scoop the batter into the prepared baking pan. Use a spatula to spread it out evenly, smoothing the top to ensure uniform thickness.
Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges turn golden brown and the center is set.
Cool and Cut: Let the bars cool in the pan for about 10 minutes. Then lift them out using the parchment paper overhang and allow to cool completely before cutting into 12 bars.

Notes

For chewier bars, bake closer to 20 minutes; for firmer bars, bake up to 25 minutes.
Ground cinnamon is optional but adds a warm flavor note.
Use dairy-free chocolate chips to keep the bars vegan-friendly.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
You can substitute almond butter with peanut butter or any other nut butter as preferred.