Chocolate Chip Cookie Granola Bars
Trader Joe’s Cookie Butter. Have you heard of it? Cookies in spreadable form…!
Cookie Butter is basically the TJs version of Biscoff spread. After seeing it on the blog world quite a bit and loving the adorable little jar + packaging*, I knew I had to buy it myself. *I’m a sucker for a cute outfit.
So what’s this cookie butter stuff like? It is pretty sweet and has the consistency of peanut butter, bakes the same as peanut butter, and is as addicting as peanut butter… peanut butter must be jealous. Cookie Butter tastes like the baby of a gingerbread cookie and a graham cracker. Pairs well with pretzel sticks, bananas, toast, apple slices, and spoons. And after several spoonfuls, I tried to collect myself and actually USE it in a recipe.
Let’s talk granola bars. I like granola bars. They are quick, easy, and make me feel like I’m being good. However, they are usually overpriced, loaded with preservatives and gunk I can’t pronounce, and leave me hungry. And with the amount of sugar and “fluff” some companies pump into their packaged granola bars, you wonder why they aren’t just marketed as candy bars instead…?! Candy bars with some oats thrown in. Who are you trying to fool? 😉
It’s taken me some time to find the perfect granola bar recipe. And I think finally I’ve got it. Chewy, soft, wholesome, and healthy. Not to mention, so easy – they take less than 30 minutes to whip up! That’s my kind of recipe. And they taste just like chewy oatmeal chocolate chip cookies. Snacktime just got a whole lot sweeter.
Homemade granola bars will always win my book. 😉
Chocolate Chip Cookie Granola Bars
Makes 16 bars. Bars stay fresh at room temperature for up to 7 days. Bars freeze well, up to 2 months.
- 3/4 cup Trader Joes Cookie Butter or Biscoff Spread* (or use a nut butter of your choice)
- 2 Tablespoons coconut oil
- 1/3 cup honey or maple syrup*
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 3/4 teaspoon salt
- 2/3 cup mini chocolate chips
- Preheat oven to 350F degrees. Spray a 8x8 baking pan with nonstick spray. Set aside.
- In a small bowl, melt the cookie butter and coconut oil for about 1 minute in the microwave. Stir until combined and smooth. Melt for longer if needed. In a large bowl, beat the melted cookie butter/oil mixture, honey (or maple syrup if you are using it instead), egg, and vanilla until completely combined. Add in the oats, brown sugar, and salt. Mix well. Slowly stir in chocolate chips. The batter will be sticky.
- Transfer to the prepared baking pan and press down, making sure the surface is flat and even. Bake 21-24 minutes or until set and edges are lightly browned. Allow to cool completely before cutting into squares.
Sally's Notes: If you can't find TJs Cookie Butter of Biscoff spread, try using almond butter. The bars may not have the same chocolate chip cookie taste though. I used sugar free maple syrup, but feel free to use honey or regular maple syrup. I've tried it with both and they taste exactly the same. Try using different add-ins, like nuts or dried fruits (up to 2/3 cup total). These granola bars are highly adaptable.
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