Thick and chewy, Gluten-free Oatmeal Chocolate Chip Cookie Bars give you everything you love about a chocolate chip cookie in an easy, portable bar. Perfect for road trips, picnics, and potlucks.
Why You’ll Love This Recipe
These gluten-free oatmeal chocolate chip bars are thick, satisfyingly chewy, and packed with oats and plenty of chocolate. They reproduce the familiar flavor and texture of a classic chocolate chip cookie but are faster and less fussy to make because they bake in a single pan. The bars hold together well, travel easily, and stay fresh for days when stored properly, making them ideal for snacks, lunchboxes, camping trips, or a simple dessert at home.
Because they’re prepared in a square pan, the recipe is especially convenient when you need to feed a crowd or want to save time in the kitchen. The oat content adds a pleasant chew and heartiness, while semi-sweet chocolate chips deliver melty pockets of chocolate in every bite.
Ingredients & Substitutions
- Gluten-free flour blend: Use a 1:1 gluten-free baking flour that already contains xanthan gum or another binder.
- Butter: For dairy-free, substitute a plant-based buttery stick (measure as listed).
- Oats: Choose certified gluten-free rolled oats to avoid cross-contamination.
- Chocolate chips: Semi-sweet chips provide balance; use dairy-free chips if needed for a vegan or dairy-free version.
Easy to Make
The method is straightforward: cream the butter and sugars, add the egg and vanilla, fold in the dry ingredients, then stir in oats and chocolate chips. Press the dough into a lined 9-inch square pan, top with a few extra chips if you like, and bake until golden. Cooling fully before slicing gives the best texture.
- Cream butter and sugars until light and fluffy.
- Mix in the egg, egg yolk, and vanilla.
- Whisk the dry ingredients and combine with the wet mixture.
- Fold in gluten-free rolled oats and chocolate chips.
- Spread evenly in a parchment-lined 9-inch square pan, top with extra chips if desired, and bake.
Expert Tips
- Cool the bars completely in the pan before cutting. Warm bars are softer and more likely to crumble; cooling helps them set and slice neatly.
- If you need a larger batch, double the recipe and bake in a 9×13-inch pan—adjust baking time as needed and watch for golden edges.
- Store bars at room temperature in an airtight container for up to three days. For longer storage, freeze individual squares wrapped well for up to 1–2 months.
- Texture note: using quick oats will yield a slightly softer bar; rolled oats give more chew and structure.
Recipe
Gluten-free Oatmeal Chocolate Chip Bars
Ingredients
- ½ cup butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 cup gluten-free flour blend (1:1 blend with xanthan gum)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup gluten-free rolled oats
- 1 cup semi-sweet chocolate chips (plus extra for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C). Line a 9-inch square pan with parchment paper and lightly grease the pan.
- Cream the softened butter with the brown and granulated sugars until the mixture is light and smooth.
- Beat in the egg, egg yolk, and vanilla until evenly combined.
- Whisk together the gluten-free flour, baking powder, and salt. Gradually blend the dry mixture into the creamed wet ingredients.
- Fold in the rolled oats and chocolate chips until just combined.
- Spread the dough evenly into the prepared pan. Sprinkle a few extra chocolate chips on top and gently press them into the surface.
- Bake at 375°F for 25–30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely in the pan before lifting out with the parchment and cutting into squares.
Notes
- Cooling is essential: slicing too soon can result in crumbling. Let the bars set fully for clean squares.
- A 9×13-inch pan can be used if you double the recipe; expect a shorter baking time per thickness—watch for golden edges and a set center.
- These bars keep well at room temperature for up to three days; for longer storage, freeze tightly wrapped squares.
Estimated Nutrition (per bar)
Calories: 219 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 11 g | Fiber: 2 g | Sugar: 18 g
Note: Nutrition values are estimates and provided for informational purposes only.