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Almost Raw Peanut Butter Chocolate Chip Cookie Dough Bars

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12:34 p.m.

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It seems almost every day I look at the clock and find it’s 12:34 p.m. It’s uncanny. My husband suggested that there’s something electromagnetic that pulls my eyes to the clock at this particular time. Personally, I wonder if it’s an omen of some sort….

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…or perhaps this is the time when culinary brilliance hits? I’m often cooking or baking at this time…sampling new recipes…getting prepped for picture taking when the light is at its best…shooing everyone out of the kitchen like a madwoman….

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…let’s just say, I created these bars during this time and call it genius.

Almost Raw Peanut Butter Chocolate Chip Cookie Dough Bars
 
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Serves: 9 bars
Ingredients
  • 2 T. creamy peanut butter (to make these completely raw, use raw almond butter)
  • ¼ c. milk of your choice
  • 3 T. maple syrup
  • 1 t. vanilla
  • 16 drops liquid stevia
  • ¼ c. coconut oil, melted
  • ⅛ t. salt (bump this up to ¼ t. if using unsalted peanut or almond butter)
  • ¼ t. cinnamon
  • ¾ c. oats, ground into flour
  • 3 T. chopped dark chocolate or cacao nibs (my personal favorite)
Instructions
  1. Whisk the peanut butter, milk, maple syrup, vanilla, salt, cinnamon, and stevia until well combined.
  2. Whisk in the coconut oil, again until well combined.
  3. Stir in the ground oats and chocolate chips.
  4. Pour the mix into a 7 x 5 inch Pyrex dish (or another small container).
  5. Freeze until set.
  6. Cut and enjoy!
Notes
Nutrition facts are based on using unsweetened almond milk, ⅛ teaspoon of salt, and three tablespoons of chopped dark chocolate.
Weight Watchers points (new system): 4
Nutrition Information
Serving size: 1 bar Calories: 138 Fat: 9.4 Saturated fat: 6.4 g Unsaturated fat: 3 g Trans fat: 0 g Carbohydrates: 12 g Sugar: 6.2 g Sodium: 56 mg Fiber: 1.1 g Protein: 2.1 g Cholesterol: 1 mg

I know everyone says this about everything, but these really do taste like peanut butter cookie dough! 😀

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I was inspired by my Double Layer Chocolate Cookie Bars. I found myself continually eating just the top half or saving it for last, like the cream in an Oreo, so I decided to make an entire pan of just the cookie dough layer. With the next batch, I added peanut butter, and a star was born.

I find these highly addictive!….like, every time I pass by the fridge, my hand is magnetized to them!pb77

…maybe that’s what I’m supposed to be doing at 12:34 p.m. 😀

Are there any numbers in your life that repeat themselves?

When I was a teen, I found that the number 87 showed up everywhere.

Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday

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Comments

  1. These are lovely.
    I’ve never seen this “oat flour+milk then chill” combination anywhere before, did you make that up yourself? It’s such a great idea, but I’d never have thought of it myself. I bookmarked all the raw bars you use that in, but made these first just out of curiosity. It really becomes a nice fudgy texture.
    I used a lot less sweetener than it says and am satisfied with the level of sweetness-just in case anybody else wonders if they’d be any good using less sweetener. I used some honey and powdered stevia.
    Btw, I didn’t want the coconut flavor, and didn’t have the processed coconut oil, so I put just 1T butter. I don’t mind anything about the finished product, but can’t help but wonder if it can all be omitted. Is there a purpose for the fat in them? They’d toughen up even without it! (though my ‘milk’ was evaporated/condensed milk(unsweetened) with 1T water, so that maybe helped them be less watery?). Anyways, I really liked them and can’t wait to try the snickers bars. I love your work.

    Reply

    • I’m so happy you liked them Tea! Yes, the oat, milk, oil is my idea, as I can’t eat nuts very well. I hope you love the Snickers bars as well, they are a favorite around here. 🙂

      Reply

    • Hi Lucinda,

      Do you mean grain-free? If you’re looking to avoid grains, try almond meal. Oats are already nut-free. 🙂

      Reply

    • I keep mine in the fridge. They hold together, but are still soft enough to cut and eat. I hope you get a chance to try them! They are one of my favorite treats right now. 😀

      Reply

  10. Oops… I accidentally hit the publish button before I finished! :/
    These look awesome!! Do you think I could use ground nuts in place of the oats as I don’t have any on hand at the moment. Also, what do you think about using a different kind of nut butter like pecan butter???
    Anyways, these look really good and I can’t wait to try!

    Reply

    • Thanks Kelly! I think you could definitely make both substitutions easily. The pecan butter sounds like a delicious choice! 😀

      Reply

  12. Thanks for this awesome-looking recipe! Just wondering if you have a recommendation for a substitute for the liquid stevia? If I were to use more maple syrup, honey or coconut sugar instead, how much would I need? Thanks!

    Reply

    • Hmmm, you can definitely use more maple syrup, but it would throw off the dry ingredients a bit. If I were doing it, I’d use two more tablespoons of maple syrup in place of the stevia, two more tablespoons of ground oats, and maybe another tablespoon of coconut oil. Let me know if you find something that works for you!

      Reply

  19. I just ate the last of the sunflower butter last night for, um, dinner (yes, straight out of the jar), or else I would be making these tonight.

    The numbers 1 and 7 somehow always work their way into my day – together or separately and always have significance. For example, my birthday is 7/1, my address is 700 BlahBlah Avenue, Unit 107 (completely unplanned, just the one I liked the best), and I always seem to look at the clock when it’s some combination of those numbers.

    Reply

    • That’s interesting! I actually do see 1234 in other places too. Yesterday, I looked right at the oven timer when there was 12 minutes and 34 seconds left to go. Yours is so personal though! Maybe everyone has this, but some just have a knack for numbers. 🙂

      Reply

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