Healthy Recipes




A long time ago on this blog I posted this recipe for no flour monster cookie bars. Little did I know that it would be one of the most popular recipes on the blog.

Who knew that so many of you wanted flourless cookie bars!

I have lots of trouble going to sleep at night so there’s some nights where I am literally laying in bed until 2 am just thinking. I usually think about recipes and food, and all my ideas I have.

Which is how these chewy butterscotch peanut butter cookie bars were born. I was thinking about the bag of butterscotch chips I had bought earlier that morning.

My favorite part about these cookie bars is that the leftovers freeze perfectly. I put 3-4 of them into a sandwich size Ziploc bag and pop it in the freezer.

When you want one, simply eat cold (which is actually yummy), let sit at room temperature for some time, or warm it up in the microwave for 10-15 seconds.


I am not an expert on peanut allergies but I know there are lots of substitutes out there for peanut butter. It would be an exact substitution if you use something else.
The recipe calls for quick oats and old-fashioned oats. There is a reason for this. I have tested this exact recipe so many times and it’s better with both kinds of oats. But with that said, lots of people have told me that they used all quick oats or all old-fashioned oats and it turned out great.
If you’re not a fan of butterscotch chips I think white chocolate chips would be so delicious with the peanut butter in these bars.
The #1 tip I always tell people when they makes these, is that they will look underdone and super soft when you pull them out of the oven. That’s what you want! They have no flour in them so they will not come together until they have cooled. Pull them out of the oven and place the cookie sheet on a cooling rack, and let them sit there for at least 30 minutes. 1 hour is preferred if you can wait that long.
When you go to spread the dough into the cookie sheet it will be sticky. This is normal. I have found that if I use the back of a silver table spoon that it makes it easier. Others have saved the butter wrapper and used the wrapper to press out the dough.


1/2 cup (1 stick) butter, softened (I use salted)
1 1/2 cups creamy peanut butter
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tablespoon vanilla extract
3 large eggs
2 cups quick oats
2 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 cup mini chocolate chips
1 bag (12 oz) butterscotch chips

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