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!
Ingredients
Wet:
- 2 eggs
- 1 cup granulated sugar of choice can use brown, white, coconut or a mix
- ¼ cup runny almond butter
- 6 tablespoons unsalted butter see notes
- 2 teaspoons vanilla extract
Dry:
- 1 ½ cups quick oats
- 1 cups oat flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips plus more for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter to the microwave and melt for about 30 seconds.
- In a large mixing bowl, combine the melted butter 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 8x8 pan lined with parchment paper. Spread evenly throughout the pan and sprinkle on additional chocolate chips if desired.
- Bake for 25-35 minutes depending on your oven and how gooey you like the center. The top should look set/golden brown and nothing should jiggle if you move the pan. All ovens are different, so keep an eye on them! They will continue to cook a bit after taking out of the oven, so take them out early if you prefer a bit more gooey.
- 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 9x9 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.
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 you can swap for coconut oil or dairy free butter. 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
