Tastes just like a delicious oatmeal chocolate chip cookie but looks like a bar…which makes them acceptable to eat any time of the day!
I’m not kidding when I say the first batch of these bars were gone in less than 6 hours…so it’s a no-brainer that I make them again (and probably again) with hopes of getting to eat more this time since brett helped to himself to about 2/3 of the bars!
I don’t mind, especially because they’re easy to make and use ingredients that I almost always have in the house. In fact, we quickly made them together once and it only took about 10 min prep + 18 min bake time.
Anyway, these bars are like a big, thick, cookie loaded with chocolate chips and topped with some seeds (totally optional) for some crunch. They still have the fudgy, chewy, cookie-like center but since they’re a bar…can’t they be eaten for breakfast too?
I hope you give these a try and let me know what you think! Enjoy!!
Oatmeal Chocolate Chip Cookie Bars
- MAKES: 9 medium sized bars
- TOTAL TIME: 35
1/2 cup butter, or ghee or coconut oil, at room temp
1/3 cup coconut sugar or your go-to sweetener
1 tsp pure vanilla extract
3/4 cup gluten-free all purpose flour, regular flour works too
3/4 cup rolled oats
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup dark chocolate chips
1 tbs each pumpkin seeds and sunflower seeds, for topping, optional
Preheat the oven to 350F and line a 8x8in baking dish
To a mixing bowl, add butter and coconut sugar and whisk until smooth and combined, using an electric hand mixer is much easier! Then, stir in the vanilla & egg and mix further to combine.
Next, add flour, oats, baking powder, baking soda and salt. Mix to incorporate well so everything is mixed evenly.
Fold in the chocolate chips to combine then add the mix to the prepared baking pan and even out with a spatula. The batter will be pretty sticky but don’t worry about making it perfect.
Bake for 18 minutes or until golden and set on the outside. It will appear to be wiggly on the inside but it will set more as it cools. Be sure to let cool well before cutting into bars.
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