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    Home » Desserts » Oatmeal Chocolate Chip Cookie Bars

    Oatmeal Chocolate Chip Cookie Bars

    January 18, 2021 / by Claire Cary / 9 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    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!

    Oatmeal chocolate chip bars on a cooling rack sliced into squares.

    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!

    Up close of the top of one oatmeal bar with salt flakes on top.

    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.

    Two photos showing the process of making the recipe.

    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!

    Cookie bars in a baking pan after coming out of the oven.

    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!

    oatmeal bars stacked on each other with a jar of milk in the back.

    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 ½ 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.

    Up close of oatmeal chocolate chip bars with one bar turned on its side.

    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

    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!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 16 bars
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    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!

    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 ½ tablespoons of water. Set aside to thicken, that mixture will equal one egg.

    Nutrition

    Serving: 1bar | Calories: 267kcal | Carbohydrates: 36g | Protein: 5.5g | Fat: 12.3g | Fiber: 3.1g | Sugar: 19.1g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: cookie bars, oatmeal chocolate chip bars, oatmeal cookie bars

    Reader Interactions

    Comments

    1. Dita

      March 10, 2021 at 9:56 pm

      5 stars
      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!

      Reply
      • Claire Cary

        March 11, 2021 at 10:24 pm

        Yay! So glad you enjoyed them. I agree, they never get old!

        Reply
    2. Rebecca

      March 01, 2021 at 12:21 pm

      5 stars
      Yum!!! These are amazing thanks.

      Reply
    3. Tabitha

      February 04, 2021 at 11:08 pm

      5 stars
      So, so good! I also added sweetened coconut flakes and they were the bomb! Very satiating. My boys LOVED them!! Making again tonight!

      Reply
      • Claire Cary

        February 06, 2021 at 8:41 pm

        ohmygosh YUM I need to try with the coconut!

        Reply
    4. Dora

      January 26, 2021 at 11:05 pm

      5 stars
      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!

      Reply
      • Claire Cary

        January 27, 2021 at 8:42 am

        Perfect! So that the AP flour worked!

        Reply
    5. Ariane

      April 18, 2020 at 2:23 pm

      5 stars
      Really easy-to-follow recipe and instructions for a non-baker like myself! Really delicious as well!

      Reply
      • Claire Cary

        April 18, 2020 at 4:29 pm

        So happy to hear that! Thanks for the feedback Ariane!

        Reply

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