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!
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I’ve been stuck at home for what feels like forever (I think it’s only been like a week at this point) but I am baking up the wazoo and definitely not mad about it.
And I don’t think you will be either because these oatmeal chocolate chip cookie bars are absolutely to die for. 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 instant oats plus a bit of oat flour, eggs, almond butter, regular butter, 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!
How to make this recipe
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 butter and all remaining wet ingredients. Whisk together until combined.
In a separate bowl, whisk together the dry ingredients, aside from the chocolate chips.
Combine the dry with the wet and use a wooden spoon to stir together until no flour clumps remain.
Transfer to an 8×8 baking tray lined with parchment paper.
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.
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 Oats vs. Quick Oats
Rolled oats and quick oats are not the same, and I definitely recommend using quick oat 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!
Final tips & tricks
- 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.
- 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.
- 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.
- You can easily substitute regular chocolate chips for mini chocolate chips if that’s all you have.
- Once prepared, these bars will keep for about 5 days in an air tight container at room temperature.
Try these recipes next!
- Double Chocolate Cookies
- Banana Chocolate Chip Muffins
- Caramelized Banana Pudding
- 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
Ingredients
Wet:
- 2 large eggs
- 1 cup light brown sugar*
- 1/3 cup runny almond butter
- 1/4 cup dairy free butter or refined coconut oil
- 1/4 cup non-dairy milk
- 2 tsp vanilla extract
Dry:
- 2 cups quick oats
- 1 1/4 cups oat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2/3 -3/4 cup mini 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 butter and all remaining wet ingredients. Whisk together until combined.
- In a separate bowl, whisk together the dry ingredients, aside from the chocolate chips.
- Combine the dry with the wet and use a wooden spoon to stir together until no flour clumps remain.
- Transfer to an 8×8* baking pan lined with parchment paper. Spread evenly throughout the pan and sprinkle on additional chocolate chips if desired.
- Bake for 20-23 minutes. 20 minutes will yield bars that are a bit gooier, but 23 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!
Ariane
Really easy-to-follow recipe and instructions for a non-baker like myself! Really delicious as well!
Claire Cary
So happy to hear that! Thanks for the feedback Ariane!