Gluten-Free Vegan Oatmeal Chocolate Chip Cookie Bars

Vegan Oatmeal Chocolate Chip Cookie Bars [Fit Mitten Kitchen]

5 from 3 reviews

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! 


  • 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)


  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.


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. Or use softened vegan butter. You may sub dry sweetener of choice instead of coconut sugar. The middle may feel slightly underdone, but will set in pan upon cooling.


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