Ingredients
Scale
- 1 cup natural peanut butter or almond butter
- 1/2 cup maple syrup or agave nectar
- 2 teaspoons vanilla extract
- 2 1/2 cups gluten-free rolled oats
- 1/2 cup dairy-free mini chocolate chips or chopped dark chocolate
- Pinch of sea salt
Instructions
- In a large mixing bowl, combine the natural peanut butter and maple syrup. Mix thoroughly until smooth and well combined. Stir in the vanilla extract.
- Add the gluten-free rolled oats and a pinch of sea salt to the wet mixture. Stir until everything is evenly coated. If the mixture feels too soft, add a little extra oats to reach your desired consistency.
- Fold in the vegan chocolate chips for that irresistible cookie dough flavor. Feel free to customize with additional toppings like chopped nuts or shredded coconut if desired.
- Line a baking dish with parchment paper. Transfer the mixture into the dish, pressing down firmly to create an even layer. Use a spatula or the back of a spoon to smooth the surface.
- Place the dish in the freezer for at least 30 minutes to allow the bars to firm up. Once chilled, cut into squares or bars.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- For longer storage, keep them in the freezer wrapped individually in plastic wrap.
- You can customize the bars with chopped nuts, shredded coconut, or dried fruits for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan / Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bar
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg