Oatmeal Chocolate Chip Cookie Bars

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 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! They’re gooey, can easily be made vegan and secretly healthy!

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.

Mix in the dry ingredients until combined. Fold in the chocolate chips.

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/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

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.

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.

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
• 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!

5 from 6 votes

Oatmeal Chocolate Chip Cookie Bars

by: claire cary

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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Prep: 5 mins

Cook: 20 mins

Total: 25 mins

16

1x2x3x

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

US Customary – Metric

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!

Notes

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.

I highly recommend using quick oats for this recipe. Rolled (old fashioned) oats will work, but they give the bars a grainier texture that I personally am not a huge fan of. You can also do half and half if you like a bit more texture.

I like using butter in this recipe, but if you’re using coconut oil, just make sure it is refined so you don’t have any coconut flavor.

I have not tested this recipe 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.

Serving: 1bar / Calories: 267kcal / Carbohydrates: 36g / Protein: 5.5g / Fat: 12.3g / Fiber: 3.1g / Sugar: 19.1g

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