Valentine’s Day is just around the corner, and you may be looking for a sweet treat to enjoy! Whether you’re celebrating with your partner, kids, or a friend or group of friends, I love any occasion to bake something sweet because I have such a sweet tooth. I love a gooey brownie or chewy chocolate chip cookie, but today I wanted to bring you a recipe that’s just a little on the healthier side. It’s gluten-free and dairy-free as well as naturally sweetened with coconut sugar (but you can substitute brown sugar as well) and made for your sweet tooth craving! Oatmeal chocolate chip cookie bars combine a few of my favorite ingredients in an easy cookie bar recipe that you’ll make again and again.
Many of the ingredients here are likely already found in your pantry. I also use almond flour and oat flour to keep these cookie bars gluten-free. If this is your first time using those flours, I hope you love them! I frequently use both flours in gluten-free baking. I love that almond flour adds some protein and healthy fats to baked goods as well. To keep this recipe naturally-sweetened, I use coconut sugar. If you don’t have coconut sugar, brown sugar will work just as well! I love the toasty flavor from coconut sugar and always have it on hand for a variety of recipes. There is also half a cup of natural peanut butter in these oatmeal chocolate chip cookie bars, giving you that delicious chocolate and peanut butter combination. It’s important to use natural peanut butter where the only ingredients are peanuts and salt! Peanut butters with additional oils will cause these to bake differently.
No matter what the occasion, you can’t beat this recipe for oatmeal chocolate chip cookie bars!
- ½ cup almond flour
- ½ cup oat flour
- ½ cup rolled oats (not quick cooking oats)
- ¼ tsp. salt
- ½ tsp. baking soda
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup coconut sugar (can substitute brown sugar)
- ½ cup melted and cooled coconut oil
- ½ cup. natural peanut butter
- ¾ cup chocolate chips or chocolate chunks + more for topping
- Flakey sea salt for topping, optional
- Preheat oven to 350 degrees Fahrenheit. Spray an 8 x 8 baking pan with nonstick cooking spray and line with parchment paper.
- In a medium bowl, whisk together almond flour, oat flour, oats, salt, and baking soda. Set aside.
- In a large bowl, whisk together eggs, vanilla, sugar, coconut oil, and peanut butter until very smooth.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chocolate chips
- Press the batter into the prepared pan and top with additional chocolate chips.
- Bake for 25-30 minutes until the bars are set but still a little gooey. A toothpick inserted in the center should come out with a few crumbs but no wet batter.
- Sprinkle with flakey sea salt, if desired, and let cool completely in pan before removing, slicing, and serving.
- Store leftovers in an airtight container.
- Enjoy!
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Can we replace the peanut butter with something else as someone might be allergic.
Any nut butter would work in this recipe!