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Vegan Oatmeal Chocolate Chip Cookie Bars [gluten-free]

These Vegan Oatmeal Chocolate Chip Cookie Bars are made with quick oats, almond meal and use coconut sugar for a delicious, healthier treat. Gluten-free!

Oatmeal Chocolate Chip Cookie Bars on parchment paper

I am soooooo excited to bring you these bars guys. Like, woah. Typically I like my cookies in traditional cookie form, i.e. circular. But I was feeling something easy and quick. Cookie bars are obviously the next best thing.

Vegan Oatmeal Chocolate Chip Cookie Bars [Fit Mitten Kitchen]

And they definitely passed taste testing with an A+. My husband probably had no idea they were vegan when he ate two in a row. Typically he would turn his nose up at treats described as “vegan”. Poor vegans, you guys get a bad rap! These bars will definitely change that mindset though. At least in the sweets department. I can tell you that much for SHO. When my husband took his first bite he said “Woah… You should call these Brownie Boyfriend Pleasers.” I died. He is a funny one. (Sorry babe, nothing is safe anymore.)

These Vegan Oatmeal Chocolate Chip Cookie Bars will be sure to impress!

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Close up of Vegan Oatmeal Chocolate Chip Cookie Bars

But seriously, they are pretty freaking good, if I do say so myself 😉

I doubled up on the kinds of chocolate in these babies. Chopped chocolate chunks AND mini chips. Because we’re going for chocolate in every bite here, peeps. And I promise I’m not trying to pass these cookie bars off as “healthy”. “Healthy eating” is a relative term anyway, and means different things to different people. What I will say is that these bars are made with healthIER ingredients. No butter, refined sugar-free, flourless, vegan.  At least those count as “healthier” in my book. All in all, they’re pretty “clean” if you’re following a less processed, more whole foods diet.

Vegan Oatmeal Chocolate Chip Cookie Bars on cookie sheet

The other lovely thing about these bars is that there is a touch of protein in them! So really, they kind of make an awesome, filling snack. Now Foods sent me some of their Plant Protein Complex powder to try and I just HAD to see if they would work in these cookie bars. I love trying out new protein powders in baked goods, and this one turned out to be fantastic in this recipe. The plant complex is made up of pea protein, sprouted brown rice protein, hemp protein, and quinoa protein. What I think is extra great about this vegan protein powder is there are no artificial sweeteners, and it is both soy and dairy-free. HOLLA. And if you’re not up for adding protein, you could replace it with 1/4 cup of more quick-oats and almond meal. No biggie.

Vegan Oatmeal Chocolate Chip Cookie Bars close up

Good thing I stashed some of these in the freezer. If I hadn’t my husband totally would have eaten the whole pan in two days.

 

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Vegan Oatmeal Chocolate Chip Cookie Bars [Fit Mitten Kitchen]

Vegan Oatmeal Chocolate Chip Cookie Bars [flourless]

★★★★★

5 from 2 reviews

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: oven
  • Cuisine: American
Print Recipe

Description

These Vegan Oatmeal Chocolate Chip Cookie Bars are made with quick oats, almond meal and use coconut sugar for a delicious, flavorful treat. Gluten-free! 

Ingredients

  • 3/4 cup quick-cooking oats (gluten-free if necessary)
  • 3/4 cup almond meal
  • 1/3 cup +1 TBS unsweetened desiccated coconut (finely shredded)
  • 1 scoop (about 1/3 cup) vegan protein powder*
  • 1/2 cup coconut sugar*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup brown rice syrup (or raw honey if not strictly vegan)
  • 1/3 cup + 1 TBS coconut oil, softened*
  • 2 tsp vanilla extract
  • 1 TBS chia seeds
  • 3 TBS water
  • 3 TBS dairy-free chocolate chunks, chopped (I used enjoy life)
  • 1/4 cup dairy-free mini chocolate chips (I used enjoy life)

Instructions

  1. Preheat the oven to 350F, and line a 8×8 or 9×9 pan with parchment paper, or use a square silicone pan.
  2. In a small bowl, combine chia seeds with water and set aside until gel forms (about 3-5 minutes).
  3. In medium bowl combine oats, almond meal, shredded coconut, protein powder, baking soda, and salt. Stir with large spoon until well combined, set aside.
  4. 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 brown rice syrup (or honey),vanilla, and chia seed/water, mix until until well combined.
  5. Add dry ingredients to large bowl of wet ingredients and stir until just combined.
  6. Add in chopped chocolate chunks and chocolate chips, and stir with large wooden spoon until combined. Mixture should be thick and fairly wet, not too dry.
  7. Press mixture into prepared pan and bake for 18-22 minutes, or until edges have slightly browned.
  8. Let mixture cool in pan for 1 hour before removing.
    Carefully remove mixture with parchment paper from pan. Using a large, sharp knife cut into 16 squares.
  9. 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

*If not using protein powder, sub with 1/4 cup more quick oats, and 1/4 cup more almond meal.
*I do not recommend whey or casein protein powder, as I can’t vouch for the results.
*If coconut oil is solid, let jar sit in bowl of hot water until softened.
*You may sub dry sweetener of choice instead of coconut sugar.
*The middle may feel slightly underdone, but will set in pan upon cooling.

Nutrition

  • Serving Size: 1 bar
  • Calories: 185
  • Sugar: 14
  • Fat: 12
  • Carbohydrates: 19
  • Fiber: 2
  • Protein: 4

Keywords: cookies bars, gluten free cookies, ways to use almond meal

 

Now go make these Vegan Oatmeal Chocolate Chip Cookie Bars and please someone! Fairly certain they won’t be disappointed.

Vegan Oatmeal Chocolate Chip Cookie Bars [Fit Mitten Kitchen]

 

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DISCLAIMER: Now Foods was kind enough to provide me with their plant complex protein powder, in exchange for an honest opinion when posting the next recipe of my choice. While I was provided some of their products at no cost, I was not compensated for my time.

SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE

 

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. 

 

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Comments

  1. Ashley these look SO GOOD. I love that they are healthIER but look so decadent at the same time. So funny that your husband turns his nose up at vegan things, but loves them not knowing. Mine is the saaaaame way haha. Can’t wait to make these!

    Reply

    • lol. <3 (my husband is standing over my shoulder and just said "lol. less than 3? what is that." (this is what I deal with on a daily basis. he's still watching me. and just called me a butt head.) 😀

      Reply

    • I’ve been trying lots of different veggie proteins lately! Do you have a favorite you like in shakes? Most of them I’ve really only put into baked goods… And I will totally have to make a double batch next time, good idea!

      Reply

    • Thanks so much Jill! I would actually love to make and ship these… I could start a little side business 😉 Let me know how they turn out when you make em! 🙂

      Reply

  9. Heck. Yes!
    If your man loves these, then mine should too. Not to mention the two little nephews who are currently residing with me! I love making things like this for them and watching them just fall 100% in love – then revealing to them that there is no refined ANYTHING in them! Of course there’s still some sugar and chocolate and whatever, but its still wayyyyy better than a dang Twinkie!

    Reply

  13. HOLY YUM!!!! I need to make these stat.. like today ha. I’m thinking a little bit of peanut butter would be even more decadent in these, or maybe pb2 powder? I have a jar sitting in my pantry that I’ve barely used. Thanks for sharing, lady!

    Reply

    • Oh PB powder would be FANTASTIC in these. I bet you could even replace the protein powder entirely with 1/3 cup of pb powder…. AWESOME idea Carly!

      Reply

  14. These look so incredibly good! I love a good sweet treat I can eat for breakfast without feeling too guilty, and the protein definitely helps these to be breakfast approved. Can’t wait to try them out!

    Reply

  20. Hi Ashley, these look delicious! My daughter is going to be vegan, so she was excited when I showed her these. She said she is going to make them today. Thank you for sharing!

    Reply

    • Double chocolate for the win! I love the combo of the mini with chunks. A sure way to get more chocolate in each bite, which is always a win in my book 😉 Thanks for stopping by Mel!

      Reply

    • My husband can be quite the jokester sometimes.He says I have to stop quoting him though. I guess he’ll have to stop being so funny! 😉 I just love how some boys (men) automatically assume vegan means “tasteless”. They could not be more wrong!!

      Reply

    • Hi Travis! Yes, I do think chocolate would be just fine here. 🙂 I just wouldn’t recommend whey protein (in case you’re not vegan) because I’m not sure the dough will set properly without some adjustments to the other dry ingredients. Let me know if you have any more questions and I’d be happy to help 🙂

      Reply

  31. Oh YUM!!! You know healthy vegan treats are right up my alley! I love the combo of chocolate & oats and make many similar dishes. These look fan-freakin-tastic and I plan to try them soon!

    Reply

    • Hi Trini, You probably can but I haven’t tried that myself. My recommendation would be to replace it with maybe 1 cup oat flour, or 1 1/4 cups 1:1 gluten-free flour (or all-purpose/whole wheat). Those are my best guess without having testing myself though!

      Reply

  33. Ashley I just made these. They are insanely delicious. Dying here! I find them a bit too sweet. I used Agave syrup, is that the reason why? Oh, and who can wait an hour! we dug in after 20 min….

    Reply

    • Hmm that could be! I do feel like agave is sweeter than honey? You could cut back a little on the granulated sugar next time if going to use agave again. I wouldn’t use less of the liquid sweetener because it may affect the texture/wet:dry ratio.

      Reply

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