These Apple Cinnamon Oatmeal Cookie Bars are totally calling your name. Made vegan and gluten-free, bursting with apples and basically the most perfect healthier fall treat.
As I write this, I am sitting in a hot coffee shop (no AC) drinking a hot cappuccino… It’s also currently 87ºF out. Not the best decision I’ve ever made.
Before I stepped foot in the coffee shop I seriously thought I was going to get an iced coffee. I thought “It’s hot out, I should get an iced coffee…” But then I saw one of the specialty espresso drinks on the menu: Honey Ginger Cappuccino. SOLD. (Anything with ginger gets me.) Any idea I had had previously of getting an iced beverage immediately went out the window. As I was handed my piping hot cappuccino glass and found a seat, I quickly realized the building had no air conditioning and I may have just made a very big mistake. I could feel the sweat coming on almost immediately. Ew.
.
.
.
ANYWAYS. Drew and I spent the weekend down in the southwest corner of Michigan at family member’s lake house. It is amazing (and odd) that it is all of the sudden in the 80’s and 90’s at the end of September, whereas in August I remember getting my jacket out for numerous occasions.
Is it crazy warm where you’re at? I feel like I am actually ready for fall now… Although being able to jump in the lake at the end of September? I really can’t complain.
But let’s chat about these Apple Cinnamon Oatmeal Cookie Bars, shall we?
Apple Cinnamon Oatmeal Cookie Bars
So just like I was contemplating my decision to drink a hot cappuccino during a hot day, I was contemplating my decision to add apples into cookie bars… I wasn’t sure if it would be weird or if it would be the greatest thing ever. Okay, maybe not the greatest thing EVER… but, really really great.
I couldn’t stop thinking about the paleo apple skillet cookie and needed another way to enjoy those flavors. I remembered I had these vegan oatmeal cookie bars, and wondered if there was a way I could recreate that dessert with apples.
Well, lo and behold that is what we have here. They turned out so lovely and I wanted to immediately eat the whole pan. JK. Of course I shared a few with family members, who enjoyed them just as much as I did, going back for seconds – always a good sign.
what you need
- chia seeds
- gluten-free rolled oats
- almond meal/flour
- shredded coconut
- spices
- baking soda
- salt
- coconut sugar
- coconut oil
- nut/seed butter
- brown rice syrup or honey
- vanilla
- apples
We’re using NOW Foods chia seeds to help bind the ingredients together and act as the egg replacer, which makes these apple cookie bars vegan-friendly. All you have to do is add one tablespoon of chia seeds with three tablespoons of water and let the mixture sit to gel up. The chia seeds absorb the water and the gel-like consistency is the perfect way to turn regular baked goods vegan and/or egg-free.
If you’re new around here, I’ve been working with NOW foods for almost two years now and I love their product line. They have so many pantry staples and at really good prices! If you haven’t heard of them, keep an eye out for them in your natural grocery stores, or order online – I used tons of their products in these cookie bars here!
The cookie bars come together fairly quickly, but the hardest part is letting them cool once they’ve baked. You should *ideally* allow the cookie bars to cool for one hour in the pan before cutting them into squares. This will make sure the cookie bars keep their shape once cut into.
These cookie bars are loaded with spices, apples and that soft oatmeal cookie texture. You can’t go wrong with these!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
PrintVegan Apple Cinnamon Oatmeal Cookie Bars
These Apple Cinnamon Oatmeal Cookie Bars are vegan and gluten-free, bursting with apples and basically the most perfect healthier fall treat.
- Prep Time: 10 mins
- Cook Time: 20 hours
- Total Time: 20 hours 10 minutes
- Yield: 16 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 1 1/2 TBS chia seeds + 5 TBS water
- 1 1/2 cup gluten-free rolled oats
- 1 cup raw almond flour (almond meal)
- 1/3 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg (optional)
- 1/4 cup coconut oil, softened
- 1/4 cup natural nut/seed butter (I used cashew)
- 1/4 cup coconut sugar
- 1/4 cup brown rice syrup, agave or honey
- 1 small apple, peeled and chopped (about 1 heaping cup)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F, and line a 8×8 or 9×9 pan with parchment paper, or use a square silicone pan. Set aside.
- In a small bowl, combine chia seeds with water and set aside until gel forms (about 3-5 minutes).
- In medium bowl combine oats, almond meal, shredded coconut, spices, baking soda and salt. Stir with large spoon until well combined. Set aside.
- In large bowl, using hand mixer (or stand mixer with paddle attachment) cream together softened coconut oil and coconut sugar, about 1-2 minutes. Add in nut/seed butter, brown rice syrup (or honey), vanilla and chia seed/water; mix until until well combined.
- Add dry ingredients to large bowl of wet ingredients and stir until just combined.
- Add in chopped apples stirring with large wooden spoon until combined. Mixture should be thick and fairly wet, not too dry.
- Press mixture into prepared pan and bake for 18-22 minutes, or until edges have slightly browned.
- Let mixture cool in pan for 1 hour before removing. Waiting 45 minutes to one hour will ensure the bars stay together when cut.
- Carefully remove mixture with parchment paper from pan. Using a large, sharp knife cut into 16 squares.
- Keep cookie bars in airtight container 5-7 days at room temperature. Cookies may also be stored in fridge, or kept in freezer up to one month fresh.
Notes
recipe adapted from my Vegan Oatmeal Chocolate Chip Cookie Bars
Nutrition
- Serving Size: 1/16th
- Calories: 181
- Sugar: 7g
- Sodium: 165mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cookie bars, apple cookies, gluten free apple desserts
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running.
Christine - Jar Of Lemons says
I could probably eat that entire stack right now! Seriously, they look SO delicious and perfect for fall!
Ashley says
Thanks Christine! 🙂
Emily says
Wow this is totally a fall bar recipe. I love it, and it looks sooo pretty! Chia seeds are the perfect binder.
Ashley says
Thanks Emily! Using chia seeds when baking vegan can be really helpful.
Whitney @ To Live & Diet in L.A. says
Oh these look so chewy and delicious! Love how you used chunks of real apples in here too. Definitely going to try this recipe for some upcoming trips where I’ll need healthy bites on the go!
Ashley says
Yes I hope you try, Whitney! They’re so good.
Emily Kyle says
This recipe is so so perfect for Fall! I love that the apple is left in chunks, rather than applesauce like!
Ashley says
Yes! The combination of the soft apple chunks is too good.
Rosi says
Currently trying these out!! I don’t feel they’ll come out as gooey as yours, but lets hope ! 😉
Awesome healthy bar/cookie recipe. Can’t wait to taste them!
Ashley says
Awesome!! I hope you enjoy 🙂
Mia says
Do you think I can make this with cassava flour instead of almond flour?
Ashley says
Hi Mia, I am actually not familiar with how cassava bakes compared to almond flour. If it the baking properties are similar then I would say yes – let me know if you try!
Cat says
Hi Ashley, I’ve tried these ones and I put them in the fridge overnight (before cutting the pieces) and unfortunately, the next morning they were really ”moist”.. almost felt uncooked. I felt like the night before the top was more crispy and now completely soft. Is it because of the moisture in the fridge? Or maybe they were never cooked enough? I’ve also made my own almond meal in a food processor but I felt like it wasnt as fine as the one you buy from the store… could that be the reason too?
I’ve been trying multiple GF and Vegan recipes lately and a lot of them come out too moist or uncooked (even if, sometimes, I cook for 3x the recommended time!!). Can you help with this?!
Cat says
I forgot to say Thank you!!!
Thank you!!
Ashley says
Hi Cat!
So I do believe keeping them in the fridge overnight before cutting into them probably afffected the moisture. And almond meal can be tough sometimes! It could be They your almond flour wasn’t fine enough to absorb some moisture from the wet ingredients as well. If you can, I’d recommend buying some almond meal and try one recipe again and see if that helps. Sorry you’re having trouble!
Tiffany zaman says
These were amazing!! My family and I finished all of the bars in one day. I cut the coconut sugar and honey down but still tasted perfect due to the sweetness of the apples 🙂 I can’t wait to make this again.
★★★★★
Ashley says
Hi Tiffany! Thanks so much for taking the time to comment and leave feedback. I so appreciate it!! And so glad you enjoyed the bars 🙂
Kate says
I just whipped up a batch of these bars tonight and they are delicious! Chewy, with crisp edges, and not too sweet – perfect for mid-morning snack! Great recipe, thank you!
p.s. I didn’t bother peeling the apple and they are great. <– time saver 😉
Allison says
These are delicious! What a perfect healthy fall treat. So nice with a scoop of vanilla ice cream!
★★★★★