These gluten-free oatmeal chocolate chip bars came about completely by accident. I was attempting to make an egg-free version of one of my favorite cookies on the site and after a couple extremely thin test cookies came out of the oven, I scrapped the whole idea and stuffed the batter into a pan.
Patience was not on my side that day.
Once my pan of “cookies” had cooled, I went to cut them into squares assuming I’d most likely have to toss the whole thing. To my happy surprise, what emerged from the pan was an oat-studded, decadent bar, worthy of dessert or a companion with your morning coffee or tea.
These bars remind of the type of treat you’d find offered in a coffee shop. The kind, that most days, I find myself looking in the pastry case or at the pile of scones on the cake stand, and remember they are not gluten-free.
With a simple ingredients list, the bars come together quickly. Be sure to pack the batter down firmly in the pan for best results. Wrap the bars individually for on-the-go snacks or store in an airtight container.
Gluten-Free Oatmeal Chocolate Chip Bars (Vegan)
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1½ cups gluten-free oat flour*
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 cup coconut oil room temperature
- ½ cup organic cane sugar
- ¾ cup coconut sugar
- 2 teaspoons pure vanilla extract
- 3 cups gluten-free oats
- 1 cup dairy-free chocolate chips I use Enjoy Life brand
Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking pan with coconut oil and line with parchment paper.
In a medium bowl, combine oat flour, baking powder, salt, and cinnamon. In a large bowl, cream coconut oil, cane sugar, and coconut sugar together with a hand mixer until light and fluffy. Mix in flax eggs, followed by vanilla extract.
With the hand mixer on low, add in the dry ingredients. Mix until combined. Stir in the whole oats until evenly combined, and lastly, fold in the chocolate chips.
Press batter into prepared pan. Use an extra piece of parchment paper to press and pack into an even layer. Be sure to firmly pack down into pan. Bake for 30 to 32 mins or until the top is golden brown and a toothpick comes out clean.
Allow bars to cool completely in pan on a wire rack. When cool, use a sharp knife to cut into bars. Store in an airtight container.
Adapted from my Gluten-Free Oatmeal Raisin Cookies.
*You can make your own gluten-free oat flour by pulverizing about a cup and a half of certified gluten-free oats in a food processor to make one and a half cups gluten-free oat flour.