These Gluten-Free Vegan Oatmeal Chocolate Chip Cookie Bars are soft, chewy and perfectly satisfying! They're also refined sugar free and are a good source of protein and fibre. They take just 30 minutes to make, come together in one bowl and the recipe is easily customisable. They're great for dessert, a snack or breakfast, and also perfect for meal prep and packed lunches.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip: Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
- Transfer the mixture into a square baking tin.
Tip: Line the tin with greased baking paper to make it easier to remove the bars after.
- Scatter over more chocolate chips to decorate, if desired.
- Bake in the oven for 15 minutes.
- Leave to cool before cutting into squares!
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds with ground walnuts, ground hazelnuts or ground sunflower seeds.
- For an oil-free version, the coconut oil can be replaced with almond butter, peanut butter, cashew butter or sunflower seed butter.
- For a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free plant-based milk.
- For a refined sugar free version, use refined sugar free chocolate chips.
- You can omit the chocolate chips.
Flavour substitutions you can make
- You can replace the chocolate chips with raisins, dried cranberries or some type of chopped dried fruit such as dates, dried apricots, dried figs, dried mango, dried pineapple etc.
- You can add some desiccated coconut or coconut flakes.
- You can add chopped pecan nuts or walnuts.
How long do these keep for?
They keep well in the fridge in an airtight container for a good few days. They also freeze well.
More gluten-free vegan cookies
- Gingerbread Cookies
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Peanut Butter Cookies
- Chocolate Cookies
- Carrot Cake Cookies
- Chocolate Chip Cookie Bars
- Chocolate Crinkle Cookies
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Oatmeal Chocolate Chip Cookie Bars
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil, or nut butter such as peanut butter or almond butter)
- 8 tablespoons maple syrup (or sub any other sweetener)
- Pinch salt
- 200 g (1 ⅔ cup) ground almonds (almond meal) * (or sub ground walnuts)
- 200 g (1 ⅔ cup) rolled oats (ensure gluten-free if necessary)
- 1 teaspoon baking powder (ensure gluten-free if necessary)
- 120 ml (½ cup) unsweetened almond milk (or any other plant-based milk)
- 100 g (⅔ cup) dark chocolate chips ** (ensure vegan/gluten-free if necessary)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the maple syrup, salt, ground almonds, oats, baking powder, milk and chocolate chips.
- Mix well, adding more plant-based milk if it's looking too dry.
- Leave the mixture for 10 minutes, as leaving the oats to soak for a bit will make them much easier to bind together.
- Transfer the mixture into a square or rectangular baking tin lined with greased baking paper - I used a 23cm/9inch square baking tin.
- Scatter over more chocolate chips to decorate, if desired.
- Bake in the oven for around 15 minutes until golden brown.
- Leave to cool before cutting into squares.
- Keeps covered in the fridge for up to a few days.
Notes
- desiccated coconut or coconut flakes
- chopped pecan nuts or walnuts
- dried cranberries.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Ria
I probably used about 1 cup of almond milk...and only had quick cook oats.
Mmmmm~yummy...moist
I ate them still warm...see how they are next day
Rhian Williams
Thank you so much!
Janis
I made this, cooked for 15 minutes as instructed and the top did not brown. I kept it in for another 5 minutes, took it out and it is wet inside and falling apart after cooling for 15 minutes. Is the timing correct? I used exact ingredients as recipe states.
Rhian Williams
Hello - thank you for the feedback, I'm sorry to hear that. Did you use rolled oats? Also, did you leave the batter mixture to sit for about 10 minutes before transferring it into the baking tin?
T.Y.E.
Another winner! Thank you for sharing, Rhian.
Rhian Williams
Thank you so much, so happy to hear that!