Monster Cookie Bars are the perfect treat for Halloween! Homemade treats are the best, and these healthier oatmeal cookies are studded with dark chocolate chips and dye-free chocolate candy pieces. These monster cookie bars without peanut butter use a nut-free swap that’s possibly even more delicious!
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Delicious Peanut-Free Monster Cookie Bars
We love our Monster Cookie treats! My little guy has always been an M&M fan, so once a year, we make a special “monster cookie” treat together.
Those two recipes use the same delicious, peanut-free swap that this Monster Cookie Bars recipe uses – SunButter! It’s a delicious nut/seed spread made from sunflower seeds. It’s the perfect healthy trade for PB in pretty much any recipe.
SunButter comes in different varieties — smooth, crunchy, and the one I love to bake with, No Sugar Added. They also have a Chocolate SunButter you’ll want to get your hands on!
Hop on over to the SunButter website to learn more about where to buy it!
For this recipe, you’ll need:
- SunButter No Sugar Added
- Maple syrup
- Coconut Oil
- Oats (gluten free, if necessary)
- Brown Rice Crisp cereal
- Coconut (unsweetened)
- Dark Chocolate Chips
- Dye-free Candy Coated Chocolate Pieces (Trader Joe’s brand is also dye-free)
How to Make Chewy Monster Cookie Bars
Step 1: Add the SunButter, maple syrup, coconut oil, and egg to a bowl, and mix well to combine.
Step 2: Into the same bowl, add the salt, oats, brown rice crisp, and coconut, and mix into to fully coat the dry ingredients.
Step 3: Add the dark chocolate chips, and fold in to combine.
Step 4: Add the cookie dough to a baking dish lined with parchment paper (or just greased with coconut oil), and press it down into an even layer.
Step 5: Add the candy coated chocolate pieces to the tops of the cookies, and press them in.
Step 6: Bake the cookies on 350º F for 16-18 minutes, until starting to brown around the edges. Allow to fully cool, or chill in the fridge, before slicing into bars. Store the cookies in the freezer for best results.
Variations for Making the Best Oatmeal Bar Cookies
Omit the Candy Pieces: If you prefer to not use candy at all in this recipe, try other colorful toppings instead, like pumpkin seeds, cranberries, or chopped dried fruit like pineapple, kiwi, or mango.
Make it Vegan: Omit the egg, and add an egg replacer. The rest of the recipe is vegan as written.
Make Classic Monster Cookies: The recipe is almost identical — but use the method in this Gluten Free Monster Cookies post.
Make them Gluten Free: Oats are naturally gluten free, but use a brand that’s certified gluten free to avoid contamination.
Gluten Free Cookie Recipes you Might Also Love:
- Vegan Oatmeal Cookies
- Vegan Double Chocolate Chip Cookies
- Almond Joy Cookies
- Raspberry Chocolate Chip Oatmeal Cookie Bars
Monster Cookie Bars
- 1/2 cup SunButter Sunflower Butter No Sugar Added
- 1/4 cup coconut oil extra virgin
- 1/4 cup maple syrup or sub date syrup
- 1 egg
- 1/4 teaspoon sea salt
- 1 1/2 cups rolled oats
- 1/2 cup brown rice crisp cereal
- 1/4 cup coconut flakes unsweetened, or shredded coconut
- 1/2 cup dark chocolate chips
- 1/2 cup candy coated chocolate drops (or other artificial dye free chocolate drop)
- Preheat oven to 350 degrees F or 175 degrees C.
- Add the sunflower butter, coconut oil, maple syrup, egg, and sea salt to a bowl, and mix together well until creamy.
- In the same bowl, add in the oats, brown rice crisp and coconut, and stir to combine.
- Add the dark chocolate chips, and fold in.
- Add the cookie dough to a prepared baking dish, and flatten into an even layer. Spread the candy coated chocolate pieces across the top, pressing down slightly into the tops of the cookies.
- Bake for 16-18 minutes, until brown around the edges. Allow to fully cool before slicing. I like to chill the bars in the refrigerator prior to cutting them.
- Store in the refrigerator or freezer for several weeks (or longer) in an airtight container or freezer ziplock bags.