These soft-baked Peanut Butter Cookie Bars are loaded with chocolate chips and just the right amount of deliciously nutty peanut butter! Say “Goodbye!” to peanut butter cookies that leave your mouth dry, because these irresistibly moist cookie bars will keep you coming back for more!
Peanut Butter Spelt Chocolate Chip Cookie Bars
I think we can all agree that peanut butter and chocolate are one of the world’s best dessert combinations. I know I personally can’t resist a good peanut butter cookie, especially when there are chocolate chips involved! These cookie bars are quick to put together, and even easier than a traditional peanut butter cookie – no scooping or rolling!
The best part? These bars won’t leave your mouth begging for a glass of milk. They’re chewy, soft, and moist. And the extra chocolate chips and sprinkling of flakey sea salt compliment the nutty, sweet spelt flour and peanut butter.
What is spelt flour?
Spelt flour is an ancient grain related to wheat (kinda cool, right?). It’s easier to digest than traditional wheat flour and has a nutty, sweet flavor. It creates a light, soft texture in baked goods, so I paired it with the standard unbleached all-purpose flour in these cookie bars. I love the soft texture of these cookie bars, and if you’re a peanut butter + chocolate lover like me, then I know you will love these!
Some of the ingredients + possible substitutes for these cookie bars:
- Peanut butter is a crucial ingredient here (duh!). I like to use the kind made of only peanuts. You can also use a salted peanut butter. I haven’t tried this recipe with the kind of peanut butters that contain added oils and sugars.
- Brown sugar adds lots of a moisture thanks to the molasses in it. I used light brown sugar for my bars, but you can also use dark brown sugar.
- Coconut sugar is my favorite low GI sweetener! It’s better for you than cane sugar, and it tastes nothing like coconut. If you don’t have any on hand, you can use any kind of granulated cane sugar in its place (but your cookie bars may taste extra sweet).
- Egg + egg yolk add chewiness to these cookie bars! I haven’t tested out any egg replacements for this recipe, so I can only recommend using eggs (sorry, vegan friends).
- All-purpose flour is the standard baking flour at your grocery store. I use it along with spelt flour in this recipe.
- Spelt flour is an ancient grain with a nutty, sweet flavor. You can use AP flour in its place, but I recommend branching out and picking up some spelt flour!
- Corn starch also adds chewiness to these cookie bars. You can use arrowroot starch in its place if you’re looking for something corn-free.
Peanut Butter Spelt Chocolate Chip Cookie Bars
Soft-baked Peanut Butter Cookie Bars loaded with chocolate chips and nutty, sweet spelt flour! These irresistibly moist cookie bars are naturally dairy-free and totally delicious!
Ingredients
- 1/2 cup natural peanut butter (made with just peanuts)
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup coconut sugar
- 1 large egg + 1 large egg yolk, room temp
- 1/4 cup vegetable oil (I used olive oil)
- 1/2 tsp vanilla extract
- 3/4 cup unbleached all-purpose flour
- 1/2 cup spelt flour
- 1 tsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup dairy-free chocolate chips
- Flakey sea salt to sprinkle (optional)
Instructions
- Preheat your oven to 325°F and spray an 8x8" baking dish with non-stick spray. Line the dish with parchment paper, folding the excess over two sides of the dish. Trim the paper so you have about 1/4" folded over the sides - this allows you to pull the bars out later before slicing.
- In a large bowl, combine the peanut butter, sugars, egg, egg yolk, oil, and vanilla until everything is well incorporated; set aside.
- In another medium bowl, whisk together the flours, corn starch, baking soda, and salt. Add these dry ingredients to the wet and use a large spoon or spatula to gently mix everything together.
- Stir in 1/2 cup of the chocolate chips, reserving the rest to top the bars.
- Press the dough into your prepared baking dish, creating an even layer. Press the remaining chocolate chips into the dough.
- Bake the cookie bars at 325°F for 12-14 minutes. Allow bars to cool completely before removing from the baking dish to slice - use the parchment paper "handles" to lift the entire dessert up and out of the baking dish and onto a cutting board. Slice into 8 rectangles, 9 squares, or 16 squares. Sprinkle with flakey sea salt before serving!
- Store leftovers in an airtight container at room temperature.
Notes
- You can bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes
- For smaller portions, slice into 16 squares
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 421Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 70mgSodium: 308mgCarbohydrates: 52gFiber: 4gSugar: 33gProtein: 9g
calculated nutrition information may not always be accurate
Did you make this recipe?
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Can I replace the coconut olo with any other oil?
Hi Rania! You can try using vegan butter or regular butter. They would need to be softened to room temperature. Hope this helps!
These look amazing! Do I need to adjust for high altitude? In Colorado, we usually do.
Hi Janell! I’m honestly not sure as I have no experience with high altitude baking. Since these bars are made from a peanut butter cookie dough, I think you should be able to follow whatever adjustments you usually make when baking cookies 🙂