Chocolate Chip Macaroon Oatmeal Cookie Bars

macaroon oat bars


If you live in New England, you don’t want to hear about it because you’re living amidst this never-ending Snowmageddon; and if you live elsewhere, you don’t want to hear about it because you’ve been inundated with plaintive updates on social media for the past month.

So, let’s talk about these cookie bars instead, yes?!

macaroon oat bars

Chewy in the center, crispy around the edges, these coconutty cookie bars dotted with dark chocolate chips are healthy and delicious. They have only a handful of ingredients and are a cinch to whip up.

macaroon oat bars

I like them soft at room temperature, but John prefers them straight from the fridge; the coconut butter firms up and the bars take on a consistency that tiptoes the line between cookie and fudge.

If you’re a sucker for fresh-from-the-oven cookies, toss a bar (or two) into the toaster oven or microwave until the chocolate starts to melt.

Or, you could go the completely opposite way and not bake the dough at all; there are no eggs in the recipe, so you could roll the dough into balls and refrigerate them until the coconut butter sets up for a no-bake treat.

macaroon oat bars

However you decide to eat them, you are going to love these cookie bars…

macaroon oat bars

… and they might even make you forget that we still have another month plus of winter.

macaroon oat bars


Chocolate Chip Macaroon Oatmeal Cookie Bars

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients (16 bars)


Preheat oven to 325°F. Line an 8 x 8 inch square baking pan with parchment paper going both ways, leaving a bit overhanging the sides of the pan.

In a food processor, process 2 2/3 cups (8 oz) shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Spread the dough in an even layer into the prepared baking pan. Bake for about 20-25 minutes, or until golden brown around the edges and slightly puffed. The center will still be very soft.

Allow to sit at room temperature in the baking pan for about 30 minutes, then remove by picking up the overhanging pieces of parchment paper. Cool completely before cutting into squares.

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3 Ingredient Peanut Butter & Honey Cereal Bars


Here’s a perfect no-bake back-to-school snack/dessert, the ingredients for which you most likely already have in your kitchen; especially if you have kiddos.


I bought a huge box of toasted whole grain oats cereal (basically Cheerios) from Trader Joe’s a few weeks ago, with Lily in mind. I place a handful on her high chair tray every morning, and enjoy watching her rake palmfuls towards her mouth… though most end up on the floor. She hasn’t yet mastered her pincer grasp, but when she starts working on it, the O’s will be perfect for practicing.

Neither John nor I are big cold cereal eaters, and since Lily is going through the box very slowly, I decided to incorporate the O’s into a recipe.


Although these cereal bars are definitely kid-friendly, they’re not for tots under the age of one. If babies under 12 months of age eat honey, they could develop Botulism.


Sorry Lil’… these are for Mommy and Daddy for the time being ;).



3 Ingredient Peanut Butter & Honey Cereal Bars

by Lauren Zembron (adapted from Honey-Peanut Squares)

Prep Time: 10 minutes

Cook Time: 3 minutes

Keywords: simmer breakfast snack dessert peanut butter bars

Ingredients (9 bars)

  • 1/2 cup crunchy natural peanut butter, well-stirred
  • 1/2 cup honey
  • 3 cups toasted whole grain oats cereal (I used Trader Joe’s O’s)


Line an 8 x 8 inch square pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.

Stir in cereal until evenly coated. Pour mixture into prepared pan, cover with parchment, and press firmly. (Edited to add: A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). Chill in the refrigerator for 1 hour. Cut into bars. Store individually wrapped in the refrigerator.

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