- 1/2 cup brown sugar
- 1 cup creamy peanut butter
- 2 Tsp vanilla extract
- 1 cup whole wheat flour (I used regular flour I already had)
- 1 cup old-fashioned rolled oats
- 1 Tsp baking soda
- 1/4 Tsp salt
- 1/2 cup milk (I used almond milk)
- 1/2 cup dairy-free chocolate chips (I used regular chocolate chips I already had)
- 1/2 cup raisins
Preheat oven to 350F degrees. Line a 8×8 baking dish with parchment paper or spray with nonstick spray. Set aside.
With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes.
Mix in the vanilla, scraping down the sides as needed.
(I don’t have a mixer so I just used my strength 😀 and they came out just as delicious)
On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together.
Slowly add the milk in a steady stream, mixing until a dough forms.
Fold in chocolate chips and raisins. Use your hands to make sure everything is combined, if needed. (I def used my hands for a lot of the mixing)
Once dough is completely combined, press it lightly into the prepared baking dish.
Bake for about 17-20 minutes until the bars are lightly golden and set.
Allow to cool completely and cut into squares.
Bars should keep for up to 2 weeks.