Oatmeal Cookie Gluten Free Magic Bars 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 MAGIC COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl; press into an 8x11-inch glass casserole dish. Pour condensed milk evenly over the crust. Sprinkle chocolate chips, coconut, and pecans evenly on top and press down.
• Bake in the preheated oven until edges are golden, 25 to 30 minutes. Let cool before cutting.

(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.

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
• Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
• Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
• Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
• Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
• Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

VEGAN TROPICAL MAGIC BARS

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then baking chips, then macadamias, then pineapple and then mangoes. Pour well stirred coconut milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Refrigerate at least 4 hours or overnight. Cut into bars and serve.

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 COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.