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.
100g(⅔cup)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
*You can alternatively use almond flour.**Use refined sugar free chocolate chips for a refined sugar free version.You can also add other ingredients such as: