These peanut butter cookie bars are a soft, chewy and gooey dessert made secretly healthy! Loaded with peanut butter and chocolate chips, these peanut butter chocolate chip bars are keto and low carb, but you'd never tell!
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
Prepare your flax egg by combining 1 tablespoons ground flaxseed with 3 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed.
In a large mixing bowl, combine your dry ingredients and mix well. In a seperate small bowl, combine your flax egg, peanut butter, coconut milk, and vanilla extract and mix very well.
Combine your wet mixture into the dry mixture and mix well, until fully combined. Fold through your chocolate chips, reserving a few to top the cookie bars with.
Pour the cookie bar batter into the lined pan and spread out evenly. Top with chocolate chips and bake for 20-25 minutes, or until the edges are golden brown and a toothpick comes out the center 'just' clean.
Remove cookie bars from the oven and allow to cool in the pan completely, before slicing into bars.
For ultra gooey bars, remove from the oven around the 20-minute mark. Peanut Butter Chocolate Chip Cookie Bars can be stored at room temperature and will keep for 5 days, covered. They are best stored in the fridge, and can be stored in the freezer for up to 6 months.