These oatmeal chocolate chip bars are a quick and easy dessert that hardly last 24 hours in my house. With a moist and tender center but a delicate crumb, these cookie bars are a naturally gluten free dessert you’re going to love!
These oatmeal chocolate chip cookie bars are absolutely amazing. They’re sweet, chocolatey, and even have over 5 grams of protein per serving so what’s not to love?!
They’re made with a base of quick cooking oats plus a bit of oat flour, eggs, almond butter, regular butter or coconut oil, brown sugar and a few other ingredients like vanilla and cinnamon to pack a whole lot of flavor.
They’re kind of like blondies, but with a bit more texture. Think oatmeal chocolate chip cookies but in bar form! They’re gooey, can easily be made vegan and secretly healthy!
This recipe is definitely meant to be a dessert, but with a few simple swaps, these are healthy enough for breakfast. Try my oatmeal breakfast cookies next!
How to make oatmeal cookie bars
Melt butter. Add the butter or coconut oil to the microwave and melt for about 20-30 seconds. You want it at the point where it’s just melted and no clumps remain.
Mix wet ingredients. In a large mixing bowl, combine the butter and all remaining wet ingredients. Whisk together until combined.
Add dry ingredients. Mix in the dry ingredients until combined. Fold in the chocolate chips.
Add to pan. Transfer to an 8×8 baking tray lined with parchment paper.
Bake. Bake for 20-23 minutes. 20 minutes will yield bars that are a bit gooier and slightly under baked, but at 23 minutes the bars will be more well done and cooked all the way through.
Keep an eye on them and remove from the oven when the edges are golden brown.
Cool. Let cool completely (annoying but important!) before slicing. As the bars cool, they seal together a bit and if you cut them prematurely they can more easily fall apart.
After about 20 minutes, slice and serve as is or with a scoop of vanilla ice cream!
Rolled vs. Quick Oats
Rolled oats/Old Fashioned and quick oats are a bit different, and I prefer using quick oats for this recipe. If you prefer a bit more texture you can do half and half, but I prefer these cookie bars with all quick oats because they have a finer texture than rolled oats.
If you only have rolled oats, you can pulse them a few times in the food processor until broken up and use that! You are welcome to just use rolled oats, but keep in mind the texture will be a bit different.
The best pan
I make all brownies, blondies and other bars in an 8×8 aluminum pan. You can safely use a 9×9 dish if that’s all you have, just know the bars will be thinner and you will need to adjust the baking time slightly. Check the bars around 18 minutes.
Aluminum pans conduct heat more evenly than other pans, such as glass, I generally recommend sticking with aluminum for an even bake!
Can I make them vegan?
I have not tested these oatmeal chocolate chip bars with an egg replacer, but I do think it would work.
Brownies, blondies and bars of all kind are generally pretty forgiving, so I would suggest either using apple sauce (3 tablespoons for each egg) OR use flax eggs.
To make the flax eggs combine 1 tbsp of ground flax or flax meal with 2 1/2 tablespoons of water. Set aside to thicken, that mixture will equal one egg.
Ingredient tips and swaps
Sugar. You can swap the light brown sugar for coconut sugar to make these bars refined sugar free if you prefer. Dark brown sugar should also be ok, but will change the color a bit.
Flour. If you don’t have any oat flour, just add some of the quick oats to a high speed blender and process until a fine flour forms.
How to store and freeze
Once prepared, these bars will keep for about 3-5 days in a container at room temperature. You can also store in the fridge for a bit longer.
You can also freeze these oatmeal cookie bars after they bake. Just let them cool, completely, slice and freeze in a freezer safe bag. Head in the oven until warmed through the center.
Try these next!
- Double Chocolate Cookies
- Banana Chocolate Chip Muffins
- Caramelized Banana Pudding
- Gluten Free Oatmeal Cookies
- Moist Chocolate Cupcakes
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Oatmeal Chocolate Chip Cookie Bars
by: claire cary
Ingredients
Wet:
- 2 large eggs room temperature
- 1 cup light brown sugar
- ¼ cup runny almond butter
- ¼ cup + 2 tbsp dairy free butter or refined coconut oil
- 2 tsp vanilla extract
Dry:
- 1 ½ cups quick oats
- 1 cups oat flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ¾ cup chocolate chips plus more for topping
- Optional: salt flakes for sprinkling on top
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter or coconut oil to the microwave and melt for about 20-30 seconds. You want it at the point where it's just melted and no clumps remain.
- In a large mixing bowl, combine the oil and all remaining wet ingredients. Whisk together until combined.
- Add in the dry ingredients and mix together until a batter forms. Fold in the chocolate chips and mix.
- Transfer to an 8×8 pan lined with parchment paper. Spread evenly throughout the pan and sprinkle on additional chocolate chips if desired.
- Bake for 18-25 minutes. 18 minutes will yield bars that are a bit gooier, but 25 minutes the bars will be more well done.
- Let cool completely (annoying but important!) before slicing. Serve as is or with a scoop of vanilla ice cream!
Rim says
I made these today and they were super super yummy! I made them in an 9×9 inch pan I have a pretty slow oven so baked them for 25 minutes!
My only concern is I felt they tasted and smelled a bit eggy! What mistake could I have made? Thanks for your wonderful recipes💗
Claire Cary says
Interesting! I’ve never experienced that. It could be that the butter/oil was too hot when the eggs were added, so many try to let that cool for just a couple minutes before adding the eggs next time!
Rim says
Okay thanks!💗
Deanna says
I made these exactly as written. They turned out amazing. They are even awesome straight from the freezer!!
Claire Cary says
Oh yum! Thanks, Deanna!
Kacy says
Could I use coconut or maple sugar instead of regular sugar?
Claire Cary says
Yes, either should work!
Elizabeth says
Made these for a family brunch. Huge hit. They literally ate every single crumb before we left the table. Also very easy to whip up while I was between other brunch tasks. Definite remake in our household.
Claire Cary says
Love to hear that! Thanks, Elizabeth!
Trini says
In the article you mention that with a few simple swaps they are healthy enough for breakfast. What are the swaps? Thank you.
Claire Cary says
You can use coconut oil in place of butter, decrease the sugar to 3/4 cup and use coconut sugar instead of brown for a refined sugar free option!
Joanna says
These bars are easy & amazing! I’ve been asked to bring them for family events — you’d never know they’re gluten free. Making them again today.
Claire Cary says
Thanks Joanna! So happy to hear that!
Milena says
Hi, how long can they stay out?
Claire Cary says
they’ll keep in a container for 3-5 days!
Dita says
I’ve tried out this recipe yesterday and it was amazing! It still is! At first I was worried about the size of the pan I use, but it turned out just as great. What I love the most from this cookie bar is basically the crispy top layer, and the chunky filling whenever you slice youself one, and you’ll never getting tired of eating it!
Claire Cary says
Yay! So glad you enjoyed them. I agree, they never get old!
Rebecca says
Yum!!! These are amazing thanks.
Tabitha says
So, so good! I also added sweetened coconut flakes and they were the bomb! Very satiating. My boys LOVED them!! Making again tonight!
Claire Cary says
ohmygosh YUM I need to try with the coconut!
Dora says
These were amazing! I used rolled oats because I like a chunkier texture, and subbed all-purpose GF flour for the oat flour since I had it on hand. Delicious, chocolatey goodness!
Claire Cary says
Perfect! So that the AP flour worked!
Ariane says
Really easy-to-follow recipe and instructions for a non-baker like myself! Really delicious as well!
Claire Cary says
So happy to hear that! Thanks for the feedback Ariane!