These Nut Butter Cookie Bars are a small batch treat made in a loaf pan, perfect for whipping up when the craving for a sweet baked treat arises.
So... who wants a cookie? 'Tis the season for everything merry and sweet, and I sought out to create a cookie bar version of some of my favorite flourless peanut butter cookies, packed with nut butter and a simple ingredient list.
These Nut Butter Cookie Bars are made with a base of nut butter, sugar, and egg, and flavored with some vanilla and salt. They taste like your perfect chocolate chip cookie if you make them with cashew butter or almond butter, and if you make them with peanut butter, be ready for a decadent chocolate peanut butter treat!
After a quick trip in the oven, these come out gooey in the center and crispy on the edges. Let them sit for a bit to firm up (unless you love gooey hot cookies!), and they're much easier to slice and remove from the pan. Pro tip: If you can get them to last, they really firm up and become almost fudgy after hanging out in the fridge overnight, if you are planning to box them up for others.
I hope these become a staple in your kitchen as they have in mine. It's the perfect sized dessert to make for your family, for a dinner party with friends when you don't want a ton of leftovers, or when you want to do random acts of kindness and surprise a neighbor with a plate of treats!
For more seasonal meal ideas and grocery shopping inspiration, check out my monthly Seasonal Produce Lists on Uproot Kitchen. Enjoy and be well!
These Nut Butter Cookie Bars are a small batch treat, perfect for whipping up when cravings hit @uprootkitchen Tweet this
Nut Butter Cookie Bars
- 1 cup smooth nut butter (see notes), unsweetened and unsalted
- Scant 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chunks
- Optional flaky salt for topping
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
In a bowl, combine all ingredients until smooth.
Transfer the mixture to the prepared loaf pan and use your fingers to flatten the dough evenly. Sprinkle with flaky salt if desired.
Bake the cookie bars for 20 minutes. Remove them from the oven and allow to cool fully before removing from the pan.
Slice into 8 cookies bars.Notes: This recipe has been tested with peanut butter, cashew butter and almond butter. You want to use a nut butter that is loose enough to drip off of your spoon, but not runny. Before measuring your nut butter, stir it well to incorporate oils fully. Store leftover cookie bars in the refrigerator in a sealed container for up to 6 days.