Gluten-Free Vegan Oatmeal Chocolate Chip Cookie Bars

Name: Gluten-Free Vegan Oatmeal Chocolate Chip Cookie Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 bars
Ingredients: 3/4 cup quick-cooking oats; 3/4 cup almond meal; 1/3 cup +1 TBS unsweetened desiccated coconut; 1 scoop; 1/2 cup coconut sugar*; 1 tsp baking soda; 1/2 tsp salt; 1/4 cup brown rice syrup; 1/3 cup + 1 TBS coconut oil; 2 tsp vanilla extract; 1 TBS chia seeds; 3 TBS water; 3 TBS dairy-free chocolate chunks; 1/4 cup dairy-free mini chocolate chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
16 bars
Calories
185 kcal
Course
Dessert
Cuisine
American

Gluten-Free Vegan Oatmeal Chocolate Chip Cookie Bars

Iris Warren

Report

These Vegan Oatmeal Chocolate Chip Cookie Bars are made with quick oats, almond meal and use coconut sugar for a delicious, flavorful treat. Gluten-free!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

3/4 cup quick-cooking oats gluten-free if necessary
3/4 cup almond meal
1/3 cup +1 TBS unsweetened desiccated coconut finely shredded
1 scoop about 1/3 cup vegan protein powder*
1/2 cup coconut sugar*
1 tsp baking soda
1/2 tsp salt
1/4 cup brown rice syrup or raw honey if not strictly vegan
1/3 cup + 1 TBS coconut oil softened*
2 tsp vanilla extract
1 TBS chia seeds
3 TBS water
3 TBS dairy-free chocolate chunks chopped (I used enjoy life)
1/4 cup dairy-free mini chocolate chips I used enjoy life

Add to Shopping List

Instructions

Preheat the oven to 350F, and line a 8x8 or 9x9 pan with parchment paper, or use a square silicone pan.
In a small bowl, combine chia seeds with water and set aside until gel forms (about 3-5 minutes).
In medium bowl combine oats, almond meal, shredded coconut, protein powder, baking soda, and salt. Stir with large spoon until well combined, set aside.
In large bowl, using hand mixer (or stand mixer with paddle attachment) cream together softened coconut oil and coconut sugar, about 1-2 minutes. Add in brown rice syrup (or honey),vanilla, and chia seed/water, mix until until well combined.
Add dry ingredients to large bowl of wet ingredients and stir until just combined.
Add in chopped chocolate chunks and chocolate chips, and stir with large wooden spoon until combined. Mixture should be thick and fairly wet, not too dry.
Press mixture into prepared pan and bake for 18-22 minutes, or until edges have slightly browned.
Let mixture cool in pan for 1 hour before removing. Carefully remove mixture with parchment paper from pan. Using a large, sharp knife cut into 16 squares.
Keep cookie bars in airtight container 5-7 days at room temperature. Cookies may also be stored in fridge, or kept in freezer up to one month fresh.

Notes

If not using protein powder, sub with 1/4 cup more quick oats, and 1/4 cup more almond meal. I do not recommend whey or casein protein powder, as I can't vouch for the results. If coconut oil is solid, let jar sit in bowl of hot water until softened. Or use softened vegan butter. You may sub dry sweetener of choice instead of coconut sugar. The middle may feel slightly underdone, but will set in pan upon cooling.

Nutrition Information

Show Details

Serving 1bar Calories 185kcal (9%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 1mg (0%) Sodium 168mg (7%) Fiber 2g (8%) Sugar 14g (28%)