Monster Nut Butter Cookie Bars
Monster Nut Butter Cookie Bars (Gluten-Free + Gooey + Naturally Sweetened)
Looking for the ultimate gooey, fudgy, indulgent treat that just so happens to be gluten-free and packed with nutty goodness? These Monster Nut Butter Cookie Bars are made with wholesome ingredients like almond flour, rolled oats, toasted coconut, and your favorite creamy nut butter. With melty dark chocolate, crunchy chocolate candies, and a sprinkle of flaky sea salt, they’re the perfect balance of salty, sweet, and chewy.
Whether you need a satisfying dessert, a lunchbox treat, or a crowd-pleasing party bar, these better-for-you cookie bars will be your new go-to!
Enjoy,
SiLLibake
Monster Nut Butter Cookie Bars
These Monster Nut Butter Cookie Bars are made with wholesome ingredients like almond flour, rolled oats, toasted coconut, and your favorite creamy nut butter.
Why You’ll Love These Monster Nut Butter Cookie Bars:
Perfectly Gooey Texture – Slightly underbaked for that soft, fudgy center.
Customizable – Use your favorite nut or seed butter, switch up the candies, or add a sprinkle of chopped nuts.
Wholesome Ingredients – Made with almond flour, oats, flaxseed, and coconut sugar, making them better-for-you than traditional cookie bars.
No Mixer Needed – Just a bowl, a whisk, and a spatula — it’s as easy as stir, spread, and bake!
Crowd-Pleaser – With melty chocolate chunks, crunchy candy bits, and toasted coconut, they hit all the flavor notes.
Gluten-Free + Dairy-Free Friendly – Perfect for accommodating different dietary preferences without sacrificing taste or texture.
Substitutions & Tips
Nut Butter: Use almond butter, tahini, or cashew butter for variety. Peanut butter gives the classic "monster cookie" flavor.
Dairy-Free? Sub coconut oil for butter and use dairy-free chocolate.
Lower Sugar: Swap chocolate candies for chopped nuts or seeds if you prefer a less sweet bar.
Storage
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Bars also freeze well — wrap individually for a grab-and-go treat!
Monster Nut Butter Cookie Bars
PREP TIME: 15 MIN
COOK TIME: 20 MIN
TOTAL TIME: 35 MIN
SERVING: 16
Monster Nut Butter Cookie Bars
These Monster Nut Butter Cookie Bars combine everything you love in a dessert bar — chewiness, crunch, gooey centers, and sweet + salty bliss — all made with better-for-you ingredients. Whether you’re baking for kids, adults, or just yourself, these bars are bound to become a monster hit.
Ingredients:
2 large eggs
3/4 cup (132g) coconut sugar (or sub brown sugar)
¾ cup (192g) peanut butter (or sub tahini or almond butter)
¼ cup (57g) melted and cooled butter or coconut oil (I browned the butter)
1 tsp vanilla extract
1 cup (98g) packed fine almond flour
½ cup (48g) rolled oats (I used Sprouted Rolled Oats)
2 tbsp ground flax, 14g (optional)
½ cup (43g) finely shredded unsweetened coconut, toasted
½ tsp baking soda
¼ tsp salt
For the mix-ins:
½ cup (90g) dark chocolate chunks or chocolate chips (dairy free if desired), divided
½ cup (100g) chocolate candies (I used Unreal brand candies), divided
Flakey Salt, for sprinkling on top
Instructions:
Preheat the oven to 350 degrees F. Line an 9x9 inch pan with parchment paper
In a medium saucepot at low to medium heat add you butter, melt and brown your butter by allowing the water to evaporate from the butter and then allowing the milk solids to toast in the fat. Keep stirring until its golden brown. Turn off the heat and keep stirring until you get an amber colour. Take off the heat and transfer to a bowl to stop cooking.
Next, toast your coconut in a small skillet on low to medium heat until it’s golden brown, keep stirring so it doesn’t burn
In a large bowl, mix together eggs, coconut sugar and nut butter until smooth and creamy. Next add in the melted and cooled brown butter and vanilla and mix together again until it is very smooth and well combined.
Add the dry ingredients to the wet ingredients until well combined: almond flour, oats, flax, shredded coconut, baking soda and salt. Finally fold in 1/4 cup of the chocolate chunks/chips and ¼ cup of chocolate candies; you’ll reserve the other half of each for sprinkling on top.
Spread the dough evenly into the prepared pan using a spatula, pressing it gently toward the edges. Top with the remaining ¼ cup of chocolate chips and ¼ cup of chocolate candies. Bake for 20–25 minutes, just until the edges are lightly golden. The key is to slightly underbake them so they stay soft, fudgy, and gooey. Once out of the oven, sprinkle with flaky sea salt. Let the bars cool for at least 20 minutes before slicing to help them set. Cut into 16 squares and enjoy!
Nutrition (Approximate) per serving:
Calories: 283 | Protein: 6.5g | Fat: 19g | Carbs: 24g | Fiber: 0.8g | Sugar: 14g
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