Thick and chewy, Gluten-free Oatmeal Chocolate Chip Cookie Bars are everything you love about a chocolate chip cookie but in an easy bar form! Perfect for road trip snacks, picnics, and potlucks!
*This recipe was slightly adjusted in June 2021 to make these bars even better! An extra egg yolk and a touch more brown sugar made the bars even chewier and a bit less crumbly.
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Why You'll Love This Recipe
These bars are thick with a satisfying chew from oats. They burst with chocolate, like any good chocolate chip cookie recipe should. Not only are they are super easy to whip up but being that they're cookie bars, they're even quicker and less fussy to make than dropping cookies by the spoonful!
These easy to transport cookies have been taken on many a road trip and camping trip! I don't know about you but when I'm bored in a car, chocolate is the only solution! These bars can be left right in the pan they are baked in and they stay fresh for days! Making these bars perfect for road trips, potlucks, and picnics!
This family favorite cookie bar recipe is sure to be a hit with you and yours, too!
Ingredients & Substitutions
- Gluten-free flour blend: I tested with Pamela's Artisan Blend, Bob's 1:1 gluten-free, and Namaste perfect blend flours. Make sure to select a flour with Xanthan Gum already included.
- Butter: This recipe could easily be adapted to dairy-free with a dairy-free substitute of your choice, such as Earth Balance buttery sticks.
- Oats: Always choose oats that are certified gluten-free as regular oats are not gluten-free.
- Chocolate chips: if you need dairy-free, consider Enjoy Life brand.
Easy to Make
Making these bars is as easy as: Mix, Dump, Bake!
- Cream the butter and sugars, then mix in the remaining wet ingredients.
- Blend in the dry ingredients.
- Stir in the oats and chocolate chips.
- Spread the dough into a parchment-lined 9-inch square pan and if you're feeling extra, sprinkle with a few more chocolate chips.
- Now, it's time to stick that goodness into the oven!
- Bake until the cookies are golden brown.
Expert Tips
- Although they are hard to resist when they are warm and gooey, allow the bars to cool in the pan before cutting into squares. If you cut them when they are too warm, they might crumble apart. When they are cool, they will hold together better!
- This recipe calls for a 9-inch square pan. You could easily double the recipe for a larger batch and bake in a 9x13 pan.
- Store the cookies at room temperature in an airtight container for up to 3 days. After that they become a little stale.
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More Gluten-Free Cookies
If you loved this recipe, be sure to check out the other cookie recipes here on WBTW!
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
- 1 cup gluten-free flour blend,, such as Bob's 1:1 baking flour, Pamela's Artisan Blend, or Namaste Perfect Flour Blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup gluten-free rolled oats
- 1 cup semi-sweet chocolate chips,, plus some extra to sprinkle on top if desired
Instructions
- Preheat oven to 375°F. Line a 9-inch square pan with parchment paper. Lightly grease pan as well.
- Cream together the butter and sugars.
- Blend in the egg and vanilla.
- Whisk together the dry ingredients and then blend into the creamed mixture.
- Stir in the oats and chocolate chips until just combined.
- Spread evenly into the pan. Sprinkle a few extra chocolate chips on top and press them into the dough.
- Bake at 375°F for 25-30 minutes. The bars should be golden brown on top and a toothpick inserted in the center should come out clean.
- Cool completely before cutting into squares.
Notes
- Allow the bars to cool in the pan before cutting into squares. If you cut them when they are too warm, they might crumble apart.
- This recipe calls for a 9-inch square pan. You could easily double the recipe for a larger batch and bake in a 9x13 pan.
- Store the cookies at room temperature in an airtight container for up to 3 days.
Kathy
Those look so good!
Sireesha
I am following your blog from FBP.
You have a nice blog!
Katie Olesen
Glad to have you! Thanks so much!
Diane
I made the recipe as is, but unfortunately it was too crumbly. The flour blend I used contained xanthan gum but I would suggest adding an additional 1/2 tsp.
Great taste though.
Katie | Wheat by the Wayside
Thanks for the feedback Diane. Sorry you had a little trouble. As I'm sure you know, all GF flours act a little differently!
Mary :
The bars smell and taste wonderful. A winner!
DBruinsma
How much xanthan gum would you add if the flour blend does not contain it?
Katie | Wheat by the Wayside
While I haven't tested this recipe with a flour blend that does not already contain xanthan gum, I would try starting with 1/2 teaspoon.