Gluten Free Oatmeal Chocolate Chip Bars are an easy gluten free bar cookie recipe that everyone will enjoy.
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Gluten Free Oatmeal Chocolate Chip Bars
These Gluten Free Oatmeal Chocolate Chip Bars are fantastic bar cookies that everyone loves. They’re full of hearty oats and loaded with chocolate chips (or chocolate chunks!) so they’re packing tons of flavor.
This is a great gluten free dessert option for a potluck, party, holiday dessert table, or even for lunch boxes.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Are Oats Gluten Free?
Oats are inherently gluten free. However, if you have Celiac Disease, you’ll need to be careful with which oats you use.
For truly gluten free oats, you’ll need to use Purity Protocol Oats, which are safe for those with Celiac Disease.
Since my husband is not Celiac, we use Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats.
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Ingredients for Oatmeal Chocolate Chip Cookie Bars
- Unsalted Butter
- Light Brown Sugar
- Eggs
- Pure Vanilla Extract
- Gluten Free Old Fashioned Rolled Oats – Old-fashioned oats have more texture and hold up better when baking so I prefer them over quick cooking oats.
- Gluten Free Baking Flour with xanthan gum – Bob’s Red Mill 1:1 Gluten Free Baking Flour or King Arthur Gluten-Free Measure for Measure Flour recommended
- Baking Soda
- Chocolate – semi-sweet chocolate chunks or chopped chocolate
- Flaky sea salt, optional – for garnishing before serving
Equipment Needed to Make
- Stand Mixer or Hand Mixer
- Basic Baking Tools – measuring cups, measuring spoons, mixing bowls, etc.
- Quarter Sheet Pan
How to Make Gluten Free Oatmeal Chocolate Chip Bars
Step 1. Preheat your oven to 350F and line a quarter sheet pan with parchment paper or spray it with nonstick baking spray.
Step 2. Cream together the butter and brown sugar. Next, add the eggs and vanilla extract and mix to combine.
Step 3. Add the oats, flour, and baking soda. Mix on low speed, just until combined. Fold in the chocolate chips/chunks.
Step 4. Transfer the dough to the prepared pan and spread it into a smooth, even layer. Bake for 28-30 minutes, or until the bars are golden brown around the edges and fully set in the center.
Step 5. Allow the cookie bars to cool completely in the pan. Then, remove them to a cutting board and slice them into your desired size.
Step 6. Sprinkle with flaky sea salt (optional) and enjoy!
Tips for Making Oatmeal Chocolate Chip Bars
- Butter is the base of the cookie bars – make sure it’s fully softened so it incorporates smoothly with the brown sugar.
- This recipe can also be made in a 9×13 cake pan but a quarter sheet pan is just the right height.
- Don’t overbake! Overbaked oatmeal chocolate chip bars will be dry and crumbly.
- These cookie bars freeze well. I suggest freezing any bars that won’t be eaten within 2-3 days. Defrost at room temperature and they taste just as fresh as the day they’re baked!
Other Gluten Free Bar Cookie Recipes To Try
- Gluten Free Blondies
- Nanaimo Bars (no-bake)
- Oatmeal Fudge Bars
- Frosted Sugar Cookie Bars
- Millionaire Shortbread Bars (pictured below)
- S’mores Bars
- Chocolate Peanut Butter Bars (no-bake)
- Magic Cookie Bars
- Peanut Butter Blondies
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Gluten Free Oatmeal Chocolate Chip Bars
Ingredients
- 12 tablespoons 1 ½ sticks unsalted butter, softened
- 1 ½ cups light brown sugar packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups gluten free old fashioned oats
- 1 ½ cups Gluten Free Baking Flour with xanthan gum
- 1 ½ teaspoons baking soda
- 8 ounces chopped chocolate or 2 cups chocolate chunks
- Flaky sea salt optional
Instructions
- Preheat your oven to 350F and line a quarter sheet pan with parchment paper or spray it with nonstick baking spray. This recipe can also be made in a 9x13 cake pan but a quarter sheet pan is just the right height!
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined-- about 1 minute.
- Next, add the eggs and vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- Next, add the oats, flour, and baking soda. Mix on low speed, just until combined.
- Finally, add the chocolate chunks and fold them into the dough.
- Transfer the dough to the prepared pan and spread it into a smooth, even layer.
- Bake for 28-30 minutes, or until the bars are golden brown around the edges and fully set in the center.
- Allow the cookie bars to cool completely in the pan. Then, remove them to a cutting board and slice them into your desired size. Sprinkle with flaky sea salt before serving, if desired.
Notes
- Store any leftovers in an airtight container at room temperature for up to three days.
- I used semi-sweet chocolate chunks but any kind of chopped chocolate or chocolate chips would work.
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Hi,
Thank you for this recipe. Family loves it. I tweaked it a little by reducing the brown sugar to one cup and reduced the chocolate chips to 1.5cups to1.75cups. Also due to family needs i grind the old fashioned oats. In ground state i used 1.5-1.75 cups of oats. Still turned out well. Thanks again.
Thanks so much Sophia!
These should come with 2 warning labels: Number 1: do not give into temptation to double these by making them in the same bowl/a bigger baking dish. It will only end in ‘tragedy’, and an unworth it loss of ingredients 😉
Number 2: you can’t just eat a small piece of these, no matter how much control you think you have, or how unhungry you think you are 😛
Silliness aside though, these were such a happy discovery! I love making things in a cake or bar form instead of individual portions, plus I was looking for something healthier to have as an occasional treat. The day I made them I shared them with a friend and he was so pumped by the taste, like it literally energized him in some ways. And despite being in a struggling state, I had such a hard time not eating any.
I am glad I gave these a second chance because the first time I had such bad luck when I tried doubling it, like I can some cookies and such. And it is easy enough that if I start to run out I could whip up another batch fairly quickly. I have not tried freezing them yet, but it is an exciting, intriguing possibility that I think I will try so. I kept the left overs in the fridge and they were very good with that bit of cold 😀
A totally unexpected bonus is that the taste reminds me so much of a dessert I used to love before going gluten free, called Alfajores. I had missed it for a long time but pretty much made my peace with never having it again, but thanks to you, I can indeed have very similar (in a much healthier way) again!
Thank you for this recipe and what you are doing in general for so many, whether they are gluten free or not. Very well wishes being sent your way.
I made these for a Good Friday get together and had rave reviews. I am dairy free, so I couldn’t taste them, but I heard things like “fabulous”, “best gluten free thing I’ve ever had”, etc! So, they were a hit! The only change I made was to drizzle a little caramel sauce over the top, after they came out of the oven, instead of sprinkling flaky salt. Thank you for a great recipe!
Love it! Thanks for sharing Pam!
These look so nice!! I may even try making some for myself
Thanks!