Chocolate Butterscotch Oatmeal Cookie Bars

My mom and I rarely disagree on anything….but we have an ongoing debate about bars. I don’t care what shape my dessert comes in, if it has chocolate or some variation of chocolate, I have no qualms. My mom, on the other hand, is quote-unquote “not a huge fan of bars”. However, after some critical taste-testing, she gave this recipe her seal of approval, so I am not exaggerating when I say that these are absolutely scrumptious!

I will say, I may have used the butterscotch chips as a bargaining chip (no pun intended haha). She and I both love butterscotch-flavored anything and keep a bag of butterscotch chips in our pantry at all times. I mean, a girl’s allowed to have a couple (or more) guilty pleasures right? Not to mention, butterscotch and dark chocolate are a match made in heaven.

However, the inspiration for these bars actually came from butterscotch oatmeal cookies I used to eat as a kid. You may have noticed that most of my dessert recipes are inspired by the many cookies I consumed as a child haha! My adoration for cookies is rooted deep in childhood memories and persists today. So, it shouldn’t come as a surprise that even these bars are inspired by a cookie.

And although these thick and gooey bars seem indulgent, they are rich in protein and eliminate a lot of refined sugar. That being said, it’s hard to find sugar-free butterscotch chips and I don’t know that I would want to substitute them even if there was a healthier alternative. These bars are so good as is and have a major “YUM” factor that is too irresistible to ignore!

What’s in these Bars:

  • Cashew Butter: The secret to making these bars rich and gooey is cashew butter! I chose cashew butter because of its mild and buttery flavor, but feel free to use any nut butter that suits your fancy. The only requirement is to use a creamy and ideally, looser nut butter so that it is easier to work into the batter and makes the bars nice and moist!
  • Oat Flour: I absolutely love using oat flour in cookie recipes and thought it was the perfect choice to drive home the oatmeal cookie flavor. You can actually make your own oat flour in a high-powered blender or food processor with just oats! However, it is only $3 per bag if you would rather save some time and buy it.
  • Coconut Sugar: Coconut sugar is my secret weapon in most of my dessert recipes because it has a nice caramel flavor to it and works interchangeably with sugar in most recipes. Coconut sugar is actually not that hard to come by and I have found it at Whole Foods, HEB/Central Market, and Vons.
  • Eggs: Although there are occasions where you can substitute flax eggs to make a recipe vegan, I don’t know how well it would work for this recipe and have not attempted to make these bars vegan. So, I would recommend sticking to eggs in this recipe if you can!
Chocolate Butterscotch Oatmeal Cookie Bars

Chocolate Butterscotch Oatmeal Cookie Bars

Yield: 9 bars
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 cup oat flour
  • 1 cup gluten-free oats
  • 1/2 cup cashew butter
  • 2 eggs (at room temperature)
  • 2/3 cup coconut sugar
  • 1 tbsp melted coconut oil
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup dark chocolate chips + more to sprinkle on top
  • 1/4 cup butterscotch chips + more to sprinkle on top


  1. Start by preheating your oven to 350 degrees and line an 8x8 baking dish with parchment paper in addition to spraying it liberally with nonstick cooking spray.
  2. In a medium-sized bowl, whisk together the oat four, oats, baking powder, and salt together so that the dry ingredients are well-incorporated.
  3. In a separate bowl, mix together the cashew butter, eggs, vanilla, coconut sugar, and coconut oil together. You don't have to use an electric mixer although it makes it much easier to mix.
  4. Add the dry ingredients into the wet mixture and mix to fully incorporate into an even consistency.
  5. Mix in the chocolate chips and butterscotch chips into the batter and pour the batter into the prepared baking dish.
  6. Smooth the batter across the top with the back of a spatular and sprinkle additional chocolate and butterscotch chips over the top.
  7. Bake the blondies for 17-20 minutes until a toothpick comes out with just a few crumbs.
  8. Once the blondies are ready, allow them to cool for at least 30 minutes before slicing them into 9 equal bars, then enjoy!

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Nutrition Information:
Serving Size: 1 bar
Amount Per Serving: Calories: 267Total Fat: 11.5gSaturated Fat: 4.1gCholesterol: 37mgSodium: 105mgCarbohydrates: 37.8gFiber: 1.8gSugar: 22.2gProtein: 6g

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