Gluten-free Oatmeal Chocolate Chip Bars
Katie | Wheat by the Wayside
Thick and chewy, loaded with oats and chocolate chips! Everything you love about chocolate chip cookies but in easy bar form!
from 1 vote
gluten-free flour blend,
such as Bob's 1:1 baking flour, Pamela's Artisan Blend, or Namaste Perfect Flour Blend
gluten-free rolled oats
semi-sweet chocolate chips,
plus some extra to sprinkle on top if desired
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.
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.
All images and text ©Wheat by the Wayside - Katie Olesen wheatbythewayside.com