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Choco-Oat Cookie Bars

If once in awhile ya just “gotta have” something sweet that satisfies or you’re looking to serve your family a healthier treat, try my Choco-Oat Cookie Bars. Traditional chocolate chip snack cakes, cookies and bars are typically laden with white flour, refined sugar and excess calories. I have lightly sweetened these bars with unrefined coconut palm sugar and all-natural chocolate chips. Judicious use of real butter provides just the right texture and a combo of oats and gluten-free flour replaces the usual white flour.

Yield: 9 to 12 bars
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • Olive oil spray
  • Parchment paper
  • 1 cup gluten-free baking flour mixture or whole wheat pastry flour
  • 1/4 teaspoon xanthan gum only needed if using gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter softened, cut into pieces (1 stick)
  • 2/3 cup coconut palm sugar see MPM Mini-Bites for more info
  • 1 teaspoon vanilla extract
  • 2 eggs lightly beaten
  • 1/4 cup unsweetened coconut milk or unsweetened almond milk
  • 1 1/3 cups rolled oats
  • 1 cup dark or semisweet chocolate chips or 3/4 cup raw cacao nibs

Instructions

  • Lightly coat an 8 x 8 or 9 x 9-inch square baking pan with olive oil spray. Line pan with parchment paper leaving a 2-inch overhang on 2 sides. (for easier removal of bars)
  • In a medium bowl, stir together flour, xanthan gum,* baking powder and salt. *only needed if using gluten-free flour
  • With an electric mixer, beat together butter and coconut palm sugar. Beat in vanilla and eggs, combining well.
  • On low speed, add flour mixture, alternating each addition with coconut or almond milk. Mix just until all ingredients are well combined.
  • By hand, stir in oats and chocolate chips or cacao nibs. Spread mixture into pan.
  • Bake for about 20 minutes or until a toothpick inserted into center of pan comes out almost clean and bars are lightly browned.
  • Let cool for 10 minutes in pan on a rack.
  • Lift out bars and allow to finish cooling before cutting.
  • Cut bars into 9 or 12 portions.

Notes

Make Ahead and Storage Tips: store bars covered, in the refrigerator for up to 1 week. Consider wrapping and freezing bars individually for up to 3 months for a readily available portion-controlled treat!