Whole Wheat Chocolate Chip Cookie Bars

Name: Whole Wheat Chocolate Chip Cookie Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cups whole wheat flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup creamy peanut butter; 1/2 cup coconut oil, melted; 1/4 cup maple syrup; 1/2 teaspoon vanilla extract; 1/3 cup chocolate chips

It’s no secret I love a chocolate chip cookie. They’re, hands down, one of my favorite foods. And in bar form? Even better.

Okay so… I don’t love baking. Unlike cooking, where you can throw almost anything in and have it still turn out okay, baking is more of an exact science.

Not enough baking powder or baking soda? Your baked good falls flat. Don’t have the right amount of salt? The texture doesn’t work. And too much flour? Dry AF. You see where I’m going here.

So, I don’t know why I was determined to make these cookie bars work, but I was. And after quite a few tries, we are VERY happy with the final result.

Some things I love about these bars: they’re made with whole wheat flour, which adds a nice amount of fiber to the bars. Because of that, they’re super filling and make a really great snack option.

Also, they really do taste like cookies. Nope, these aren’t your traditional butter and sugar-packed cookies. But, they’re also not some fake “healthy” cookie recipe that tastes nothing like a cookie. Call it a happy medium.

And lastly, they’re pretty easy to make - always a win my book. These use just whole wheat flour, maple syrup, coconut oil, peanut butter and a few other simple ingredients that you very likely already in your kitchen.

Whole wheat flour

I tried these with oat flour too and they came out pretty well! I didn’t try any other flours, but they should work - just make sure to swap the right amounts.

Nut butter

I used JIF creamy peanut butter and the texture worked perfectly. I would recommend a nut butter like this instead of a grainier natural one. Cashew butter would also be SO good.

Everything else you need to know!

Coconut oil: Make sure it’s melted when you add it! If you don’t have any or don’t want to use it, swap for melted butter.
Chocolate chips: Look, the more, the merrier, IMO. I love using milk chocolate chips in baking. You can also try other add ins, like crushed walnuts or dried fruit. Make sure to save some to add to the top, too!
Storage: Store these in an airtight container in the fridge for up to 1 week. You can also freeze them for a few months and reheat when you’re ready to eat.

Did you try this recipe?

I hope you love these Whole Wheat Chocolate Chip Cookie Bars! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!