Oatmeal Chocolate Chip Cookie Bars
Author:Perfectly soft & chewy Oatmeal Chocolate Chip Cookie Bars. Easy to make in about 30 minutes and so delicious!
Ingredients
- 1¾ cups (175 grams) rolled or old fashioned oats , or quick oats, (use certified gluten-free oats if necessary)
- ½ cup (125 grams) nut or seed butter , (I like cashew or almond butter but use your fave).
- ¾ cup (150 grams) brown or coconut sugar
- 1 teaspoon vanilla extract
- 1½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons aquafaba , or 1 tablespoon ground flax mixed with 3 tablespoon warm water.
- ¼ cup (60 ml) dairy-free milk
- 1 cup (168 grams) dairy-free chocolate chips
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line an 8 x 8-inch pan with parchment paper leaving enough paper around the edge to act as a handle to lift them out when done. I like to rub a little oil on the pan before lining because it helps stop the paper from sliding around when spreading the thick batter out.
- Add the oats to a food processor and blend until they are a flour-like consistency.
- Add all of the other ingredients except the chocolate chips and process until smooth, scraping down the sides once about halfway through.
- Stir through about ¾ of the chocolate chips then spoon the batter into the prepared tin. Level it out and decorate the top with the remaining chocolate chips.
- Bake for 25 minutes. Leave to cool in the tin for 15 minutes then lift out using the paper as handles and place on a wire rack to cool completely.
- Wait until completely cool before cutting into 9 squares (or more smaller pieces). A pizza cutter or a long sharp knife does a great job of this.
NOTES
If you want to serve one warm at a later date I recommend microwaving them for 20 to 30 seconds.
NUTRITION
Serving: 1square | Calories: 309kcal | Carbohydrates: 43g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Sodium: 104mg | Potassium: 224mg | Fiber: 4g | Sugar: 21g | Vitamin A: 14IU | Calcium: 79mg | Iron: 2mg
