Mm Oatmeal Cookie Bars Gluten Free Recipes

GLUTEN FREE OATMEAL RAISIN COOKIE BARS

Steps:

• Preheat oven to 375 degrees. Line an 8x8 baking pan with foil and grease with cooking spray. Set aside.
• Melt butter and allow to cool slightly. In a large mixing bowl, combine melted butter, egg, granulated sugar, brown sugar, and vanilla extract. Beat until smooth, scraping down the sides of the bowl.
• In a separate smaller mixing bowl, sift together brown rice flour, potato starch, oat flour, tapioca starch, 1 teaspoon of cinnamon, baking soda, baking powder, xanthan gum, and salt. Add dry ingredients to egg mixture and mix on low until combined. Beat an additional minute on medium speed.
• Using a spatula or wooden spoon, stir in oats, raisins, and chopped pecans. Scoop dough into baking pan and smooth evenly across pan with spatula.
• Bake at 375 degrees for 25 minutes until golden brown. Set on cooling rack to completely cool. Once cooled, lift foil from pan and cut block into 16 squares.
• Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

OATMEAL COOKIE GLUTEN FREE MAGIC BARS

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 9 x 9 pan or line with parchment paper.
• Mix together cookie crumbs and butter. Press into pan.
• Pour sweetened condensed milk over crust.
• Layer with chocolate chips (reserve a few to sprinkle on top).
• Layer with coconut.
• Top with a few chocolate chips.
• Bake at 350 degrees for 30 minutes.
• Allow to cool completely before cutting.

GLUTEN-FREE OATMEAL CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 375°F. Line a 9-inch square pan with parchment paper. Lightly grease pan as well.
• Cream together the butter and sugars.
• Blend in the egg and vanilla.
• Whisk together the dry ingredients and then blend into the creamed mixture.
• Stir in the oats and chocolate chips until just combined.
• Spread evenly into the pan. Sprinkle a few extra chocolate chips on top and press them into the dough.
• Bake at 375°F for 25-30 minutes. The bars should be golden brown on top and a toothpick inserted in the center should come out clean.
• Cool completely before cutting into squares.

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
• In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
• In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
• Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

GLUTEN-FREE OATMEAL COOKIE BARS RECIPE - (4.6/5)

Steps:

• Preheat oven to 375 Combine all flours, coconut, baking powder, salt, oatmeal, and xanthan gum in a large bowl. Mix, then mix in the white chocolate chips & pecans. In another bowl, combine butter, eggs, heavy cream and evaporated milk Place dough in a small rectangular baking sheet ( about 11 by 8). With your fingers, or the back of an oiled spoon, smooth out the top so that it's even. Cover with aluminum foil. Bake covered for about 32-35 minutes. Then UNCOVER and bake for about 6 more minutes, so that the top becomes golden brown.

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

M&M OATMEAL COOKIE BARS [GLUTEN FREE]

Steps:

• Heat oven to 350 degrees.
• Generously spray a large 12 x 18 inch rimmed baking sheet with non-stick cooking spray; set aside.
• In a large bowl, combine butter, both sugars, and peanut butter until creamy.
• Add in eggs and vanilla, mix well.
• Add in oats and baking soda, mix well again.
• Fold in M & M's and chocolate chips, using a large wooden spoon or spatula to make sure that they are fully incorporated into the dough.
• Place the dough on the prepared pan and press dough out to the edges of the pan (using either your hands or a spatula - if you use your hands, spray them first with non-stick cooking spray to help the dough from sticking to your hands as you spread it).
• Bake bars for 18-20 minutes, making sure to not overcook. Let bars cool for about an hour for easy cutting.

OATMEAL COOKIE BARS

Steps:

• Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan.
• Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

GLUTEN-FREE OATMEAL CHIP BARS

Steps:

• In a large bowl, beat brown sugar and eggs until well blended. Add bananas, peanut butter and salt until blended. Stir in the oats, butterscotch and chocolate chips., Spread batter into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. Cut into bars.

GLUTEN-FREE OATMEAL CARAMEL BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray (without flour).
• In large bowl, stir cookie mix, oats, butter, egg and vanilla until crumbly. Press half of the mixture in pan. Reserve remaining crumb mixture for topping. Bake 10 minutes.
• Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 3 minutes, stirring after each minute, until caramels are melted. Stir until smooth. Pour over partially baked crust. Sprinkle with reserved crumb mixture; pat lightly.
• Bake 15 to 18 minutes or until light golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 5 rows by 4 rows.