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stack of chocolate chip oatmeal bars on a white table

Gluten-free Oatmeal Chocolate Chip Bars

Author Erin Dooner
Course Dessert
Cuisine American
Servings 18 bars
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
These Gluten-free Oatmeal Chocolate Chip Bars have the perfect chewy texture, and a rich taste and are made in a jelly roll pan, making them great for picnics and bake sales. With vegan and dairy-free options.

Ingredients

  • 3/4 cup (168 grams) unsalted butter room temp or 1/2 cup + 2 tablespoons (140 grams) refined coconut oil PLUS 1 tablespoon water for dairy-free/vegan
  • 1 1/3 cups (266 grams) brown sugar packed or 1 1/3 cups (250 grams) coconut sugar
  • 2 large 50 grams each, out of shell eggs or 2 chia eggs for vegan
  • 2 teaspoons vanilla extract
  • 2 cups (184 grams) gluten-free rolled oats
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (188 grams) King Arthur Flour Measure for Measure Gluten-free Flour or 1 1/2 cups (207 grams) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
  • 2 cups (340 grams) semi-sweet chocolate chips use dairy-free/vegan chocolate, if needed

Instructions

  • Preheat the oven to 350 °F (175 °C) and line a jelly roll (10"X15") pan with parchment paper.
  • Beat the fat and sugar together in a large mixing bowl using an electric hand mixer or stand mixer using the paddle attachment.
    3/4 cup (168 grams) unsalted butter, 1 1/3 cups (266 grams) brown sugar
  • Beat at medium speed for about 1 minute until very well combined.
  • Beat in the eggs and vanilla at low speed until combined.
    2 large, 2 teaspoons vanilla extract
  • Sprinkle the baking soda and salt on top and then the flour and oats.
    1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 cups (184 grams) gluten-free rolled oats
  • Mix at low until combined and then stir in the chocolate chips.
    2 cups (340 grams) semi-sweet chocolate chips
  • Use a silicone spatula to spread the dough over the bottom of the prepared pan.
  • Bake for 25-31 minutes (it depends on what combination of ingredients you use), or until the bars are golden brown and the bars are completely set in the center and don't look at all wet. They shouldn't be gooey like brownies.
  • Let them cool completely in the pan.
  • Store in an airtight container for up to 5 days, refrigerate for 2 weeks, or freeze for up to 3 months.

Notes

  • Note that it's best to weigh coconut sugar! Some brands are light and coarse and some brands (like the one I use) are very fine and dense.
  • To make the chia egg for this recipe, mix together 2 tablespoons of ground chia seeds and 6 tablespoons water. Let sit for about a minute until goopy like an egg. Read the post for notes on the texture difference.
  • If you use another brand of gluten-free baking flour that's a 1-to-1 sub for all-purpose flour, it'd likely work here, but without trying it, I can't say for sure.
  • If you're not gluten-free, you can use 1 1/2 cups (188 grams) all-purpose flour or white whole wheat flour.
  • For dairy-free: use coconut oil and dairy-free chocolate chips.
  • For vegan: use coconut oil, chia eggs and vegan chocolate chips.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 372kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mgSodium: 163mgPotassium: 190mgFiber: 3gSugar: 28gVitamin A: 236IUCalcium: 46mgIron: 2mgNet Carbs: 52
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