Here's a gluten-free treat that's both indulgent and wholesome! These Mini Egg Oatmeal Cookie Bars are a must-try. Bursting with the goodness of oats and studded with colorful mini eggs, these bars are perfect for satisfying your sweet tooth without compromising on flavor or texture.
Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
Cream the butter, peanut butter, and sugars: In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the softened butter, peanut butter, coconut sugar and granulated until light and fluffy, about 2 minutes, scraping the sides of the bowl frequently.
Add the eggs and vanilla extract. Beat until combined.
Combine and add the dry ingredients. In a medium bowl, combine the quick oats, rolled oats, and baking soda. Add the dry ingredients into the bowl with the wet ingredients and beat until a sticky dough forms.
Fold in mini eggs: Gently fold in half the mini chocolate eggs until evenly distributed throughout the dough.
Press into pan: Transfer the dough to the prepared baking pan and press it evenly into the bottom using a spatula or your hands. Sprinkle with the remaining mini eggs.
Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and are just starting to pull away from the edges of the pan. The center may still be soft. Don't overbake. Baking time will depend on your oven and on the type of baking pan you use.
Cool and slice: Allow the bars to cool completely in the pan for about 45 to 60 minutes before slicing into squares or bars.
Notes
*Note: If you are using natural peanut butter, make sure you have stirred it well so that the oil has been evenly distributed.