These Vegan Gluten-Free Oatmeal Chocolate Chip Bars are like an oatmeal chocolate chip cookie, pressed into perfectly portable chewy bars! This easy vegan dessert will become a hit, and they only take 30 minutes to make from start to finish.

Meet your new favorite easy dessert: Oatmeal Chocolate Chip Cookie Bars. They’re fantastic, easy to make, with simple ingredients…and if your family is anything like mine, the pan will be empty within 24 hours.

We’re big fans of all things bar cookies around here: give me all the brownies and blondie recipes! I truly can’t get enough…especially when there is chocolate involved. I’ve got a fabulous oatmeal cookie recipe in my cookbook that is so good too…but today we’re talking OATMEAL COOKIE BARS! Let’s get into it.

What you’ll need to make these oatmeal chocolate chip bars:

The ingredients are super simple and chances are, you’ve got everything you need to make them!

  • Nut Butter: I used cashew butter, but any nut or seed butter will do the trick!
  • Coconut Oil: I recommend refined if you’re hoping to avoid any coconut flavor, otherwise virgin coconut oil will work. Regular or vegan butter also works well here.
  • Coconut Sugar: for sweetness! Any granulated sweetener will work, just don’t use a liquid one.
  • Flax Egg: or a real egg will also do the trick if you’re not vegan.
  • Vanilla Extract
  • Almond Flour
  • Rolled Oats: I like using thick old-fashioned rolled oats for the best texture. Make sure you use gluten-free if you’re cooking for anyone with a gluten allergy or sensitivity!
  • Baking Soda & Salt
  • Chocolate Chips: or chunks! Whichever floats your boat :)

Can I use quick oats?

Yes, you can, but the texture will be a little bit different. The rolled oats provide a chewier, more toothsome texture, whereas the quick oats will melt into the bars a little bit more. Both work, so go with whichever you prefer.

We love a simple recipe, and this one definitely qualifies.

  1. Whisk together the nut or seed butter, coconut oil, and coconut sugar until combined.
  2. Add in the flax egg and vanilla, and stir it up.
  3. Fold in the almond flour, oats, baking soda, and salt.
  4. Mix in the chocolate chips!
  5. Press into the pan and bake for 18 minutes, or until golden brown.
  6. Enjoy warm for gooey goodness, or let them cool for a chewy, delightful dessert you’ll adore!

PRO TIP: for extra gooey bars, underbake them by a few minutes – this will give you a doughier, gooier dessert with melty chocolate and a softer center, but will still have nice and crispy edges!

Storing & Freezing Oatmeal Bars:

To Store: they’ll keep well at room temperature in an airtight container for up to three days, or in the refrigerator for up to 1 week.

To Freeze: you can freeze them for long-term storage. Keep in an airtight container for up to 6 months. Thaw before serving.

PRO TIP: if you want to make your chocolate chip oatmeal bars super gooey when coming out of the fridge or freezer, pop them in the microwave for 15 to 30 seconds until the chocolate is melty. Yum!

Want more oatmeal chocolate chip goodness?

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Vegan Oatmeal Chocolate Chip Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Bakerita | Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 16 bars 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Description

These Vegan Gluten-Free Oatmeal Chocolate Chip Bars are like an oatmeal chocolate chip cookie, pressed into perfectly portable chewy bars! This easy vegan dessert will become a hit, and they only take 30 minutes to make from start to finish.


Ingredients

Scale
  • ½ cup (128g) nut or seed butter of choice, I used cashew butter
  • ¼ cup coconut oil, melted
  • 2/3 cup coconut sugar
  • 1 flax egg or regular large egg if you’re not vegan (for flax egg, whisk together 1 tablespoon flax meal with 2.5 tablespoons water. Let gel for 10 minutes before using)
  • 1 teaspoon vanilla extract
  • 1 cup (96g) blanched almond flour
  • ½ cup (48g) gluten-free rolled oats
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2/3 cup dark chocolate chips or chunks

Instructions

  1. Preheat oven to 350°F. Line an 8×8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
  2. In a bowl, whisk together the nut or seed butter, coconut oil, coconut sugar, egg or flax egg, and vanilla extract until smooth and combined. Stir in the almond flour, oats, baking soda, and salt. Fold in the chocolate chunks.
  3. Spread evenly in prepared pan and bake for about 18 minutes, or until lightly browned.
  4. Cool completely, and then cut into 16 squares. Store in an airtight container.

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