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Gluten-free Oatmeal Chocolate Chip Bars
Thick and chewy, loaded with oats and chocolate chips! Everything you love about chocolate chip cookies but in easy bar form!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
16
bars
Calories:
219
kcal
Author:
Katie Olesen
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.
Nutrition
Serving:
1
bar
|
Calories:
219
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
38
mg
|
Sodium:
117
mg
|
Potassium:
103
mg
|
Fiber:
2
g
|
Sugar:
18
g
|
Vitamin A:
214
IU
|
Calcium:
43
mg
|
Iron:
1
mg