Oatmeal Chocolate Chip Bars Recipe Gluten Free

OATMEAL CHOCOLATE CHIP BARS

Steps:

• Prepare and measure all the ingredients. I recommend using a kitchen scale for this recipe. Also, check the video in the post for visual instructions.
• Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a baking pan with parchment paper. My baking pan measures 9"x6" (23 x 15 cm).
• Put all wet ingredients into a food processor and mix until smooth.
• Add all dry ingredients (except the chocolate chips) and mix again, just for a few seconds (don't over mix).
• Now add the dairy-free chocolate chips and stir with a spoon.
• Spoon the batter into the lined baking pan. Top with more chocolate chips or chocolate chunks.
• Bake in the oven for about 28-35 minutes (it can take some minutes more or less, depending on your oven and the size of your baking dish). I have a gas oven and baked them for exactly 35 minutes. You can insert a toothpick into the middle after 28 minutes. When it comes out dry, the dessert is done!
• Let it cool and cut into bars. Enjoy for breakfast or as a dessert!

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 CHOCOLATE CHIP BARS

Steps:

• Preheat the oven to 350F and line an 8×8 inch pan with parchment paper.
• Combine the dry ingredients a small bowl and set aside.
• In a large mixing bowl or the bowl of your stand mixer combine the room temperature unsalted butter, white sugar, and light brown sugar. Beat at medium speed for 3-4 minutes until fluffy and pale.
• With the mixer running on low, add the egg and vanilla extract, letting it fully incorporate.
• Add the dry ingredients to the wet ingredients and mix until combined.
• Mix in the chocolate chips and transfer the oatmeal cookie bar dough to the prepared pan. With your hands or a small offset, smooth out the cookie dough (you can lightly grease your hands with non-stick spray to make this easier). Top with additional dark chocolate chips if you like.
• Bake at 350F for 25 minutes or until golden brown and a cake tester has some moist crumbs sticking to it.
• Remove them from the oven, place them on a wire rack and allow them to cool in the baking pan. If you like sprinkle some flaky sea salt on top of the bars.
• Allow to cool before cutting.
• Store any leftovers you may have in an airtight container for up to 5 days or freeze for up to 3 months.

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.

OATMEAL CHOCOLATE CHIP BARS

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the oats, flour, baking soda and salt; gradually add to the creamed mixture until well combined. Stir in chocolate chips and pecans., Spread in a greased 13-in. x 9-in. baking pan. Bake at 350° for 28-32 minutes or until golden brown and edges pull away from sides of pan. Cool on a wire rack. Cut into bars.