Chocolate Peanut Butter Cookie Granola Bars (Vegan)
These Chocolate Peanut Butter Cookie Granola Bars are the ideal snack: peanut butter, crunchy and delicious with dark chocolate chunks. They are natural vegan, gluten-free and made with wholesome ingredients.
If you love all things peanut butter and chocolatey, then these oaty cookie bars are for you. While they feel totally indulgent, they are actually made with wholesome ingredients like peanut butter, oats, almond flour and raw peanuts. They are naturally sweetened with maple syrup and have lots of lovely chocolate chunks running throughout. I love to make these up at the start of the week for snacks throughout a busy week and also they are delicious enough for dessert.
Why will I love these bars?
These bars are so good:
- Made with 8 basic ingredients
- Deliciously golden, nutty and chocolatey
- Packed with chunks of dark chocolate
- Salty, sweet and crunchy
- A cross between a choc chip and peanut butter cookie
- Packed with fibre
- Thanks to the oats and nuts
- Naturally a good source of protein
- With peanut butter
- Naturally sweetened with maple syrup
- Vegan, egg-free and dairy-free
- Gluten-free
- With nut-free options
- Ready in a few minutes
- A great meal prep snack
- Delicious for dessert
- Everyone will love them
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Smooth runny peanut butter: make sure this is 100% peanuts (or with added salt) and the runnier and smoother the better.
- Maple syrup: or agave syrup.
- Vanilla extract: for flavour.
- Almond flour: this keeps the bars gluten-free and naturally a good source of healthy fats and fibre.
- Oats: these add the granola bar element.
- Desiccated coconut: for texture and a bit of flavour.
- Dark chocolate: I used the dark Himalayan salt chocolate from Divine which is so good – you can use any chocolate you like.
- Raw peanuts: for added crunch.
- Salt: for flavour.
Are these gluten-free and nut-free?
These are naturally gluten-free (make sure your oats are GF) and to keep it nut-free, swap the peanut butter for sunflower seed butter, the peanuts for seeds and almond flour.
How do I make them?
These are ready in a few steps:
- Combine the wet ingredients: until smooth.
- Add in the dry ingredients: with the chocolate and peanuts.
- Press into a lined tin: and bake until golden.
- Allow to cool: and then slice into squares or bars.
How long will they last?
These bars will keep for 5-7 days in a sealed container or 1 month in the freezer. Allow to defrost before eating.
What other recipes can I try?
For more snacks and bars:
- Double Chocolate Rice Crispy Bars
- Chocolate Coconut Flapjack
- Chocolate Orange Brownie Protein Bars
- Cashew Matcha Caramel Date Bark
- Pistachio Raspberry Protein Crispy Squares
Chocolate Peanut Butter Cookie Granola Bars (Vegan)
These Chocolate Peanut Butter Cookie Granola Bars are the ideal snack: peanut butter, crunchy and delicious with dark chocolate chunks. They are natural vegan, gluten-free and made with wholesome ingredients.
Ingredients
- 120g smooth runny peanut butter
- 60ml maple syrup
- 1 tsp vanilla extract
- 60g almond flour
- 50g oats
- 40g desiccated coconut
- 90g dark chocolate, chopped small
- 60g raw peanuts, chopped
- Pinch of salt
Instructions
- Preheat the oven to 160Fan/180ºC and line a 6-inch square tin with parchment paper.
- Into a large mixing bowl, whisk the peanut butter, maple syrup and vanilla until smooth. Now add the almond flour, oats, desiccated coconut, most of the chocolate and the peanuts. Add a pinch of salt and stir to a sticky dough.
- Press into the tin and sprinkle over the rest of the chocolate.
- Bake for 16-18 minutes, until golden brown on top and crisping at the edges.
- Allow to cool for 10 minutes, then carefully lift out the tin and cool for a further 20 minutes before using a large, sharp knife to slice into 9 squares.
- Eat warm or allow to cool and enjoy cold. Store leftovers in a sealed container for 5-7 days, or wrapped well in the freezer for 1 month. Allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Peanut Butter Cookie Granola Bars so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With choc PB love x
p.s. this recipe was first made with Divine Chocolate who I love and this blog post is not sponsored.
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