I love sweets so much that sometimes I need to make them better-for-me, and so I developed this recipe for Almond Oatmeal Chocolate Chip Cookie Bars to create a resolution! They are so gooey and moist, and also gluten free with a dairy free option!
This is a delicious decadent-feeling cookie bar that is made with nutrient dense ingredients that will satisfy both my hunger and my sweet sweet cravings!
INGREDIENTS FOR GOOEY ALMOND OATMEAL CHOCOLATE CHIP COOKIE BARS:
- butter OR coconut oil -- I'm not here to tell you that coconut oil is "healthier" than butter... but if you have dietary restrictions and you want to make this recipe vegan, then coconut oil works! I've tested it both ways. The "healthy" part is that you only need 3 tablespoons regardless of which kind of fat you choose to use!
- brown sugar -- these are a dessert after all so sugar is necessary, but just ⅔ cup. That's much less than the usual 1 cup called for in brownies or regular chocolate chip cookie bars. You can use light or dark brown sugar, but dark brown sugar has twice the amount of molasses in it which gives these an extra gooey texture and rich flavour.
- egg -- this is the binder here and also adds moisture. I haven't tested this with a flax egg, but you can try blending 1 tablespoon ground flaxseed with 3 tablespoon water as a substitute for a vegan option.
- almond butter -- this is the key ingredient! Not only is it tasty but it contributes a lot of the protein and fat to provide structure to hold these together. Make sure you use unsweetened, natural almond butter... the kind that you have to stir. If yours is salted, then omit the added salt in the recipe.
- almond flour -- I use fine almond flour made from ground blanched almonds. It adds more structure to these and absorbs moisture.
- rolled oats -- regular large flake rolled oats add great texture, binding, and not to mention water-binding fiber to these yummy bars!
- dark chocolate chips -- I use 70% bittersweet chocolate chips with intense cocoa flavour. Feel free to use whichever chocolate you prefer.
- baking soda -- this helps with the browning of these bars for a golden crust and also helps them puff just a little bit without being cakey. Trust me these are NOT cakey!
- vanilla extract -- vanilla and almond pair so well together and it really enhances the flavour.
HOW TO MAKE ALMOND OATMEAL CHOCOLATE CHIP COOKIE BARS:
This recipe is so easy! All the ingredients are mixed in one bowl and you can be enjoying these bars in 30 minutes from start to finish!
- combine wet ingredients in a large bowl: egg, brown sugar, milk, melted butter/oil, vanilla and almond butter
- add dry ingredients one at a time: stir in almond flour, oats, baking soda and salt
- stir in chocolate chips
- bake until evenly golden and slightly puffed around the edges, and still soft in the middle
- let cool completely in the pan and then refrigerate for 1 hour before slicing
If you like gluten free and/or vegan recipes, check out my other recipes from this site below!
Easy Almond Raspberry Lemon Bars Healthier Homemade Tahini Twix Bars Healthy Homemade Dark Chocolate Peanut Butter Cups Double Chocolate Zucchini Bread
Gooey Almond Oatmeal Chocolate Chip Cookie Bars
Moist, gooey, soft and decadent yet healthy-ish cookie bars packed with nutritious ingredients! They are so so yummy!
Ingredients
- 1 large egg* at room temperature
- ⅔ cup (145g) packed light brown sugar
- 1 tablespoon (15ml) milk (or non-dairy milk alternative)
- 1 teaspoon (5ml) pure vanilla extract
- 3 tablespoon (42g) unsalted butter or coconut oil, melted
- ½ cup (120ml) natural unsweetened unsalted almond butter
- 1 cup (100g) almond flour
- ½ cup (50g) rolled oats
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (113g) dark chocolate chips
*you can also use a flax egg with 1 tablespoon ground flax seeds mixed with 3 tablespoon water
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch pan with parchment paper leaving a 2-inch overhang at each side.
- Whisk together egg, sugar, milk and vanilla until well blended. Whisk in melted butter or coconut oil and almond butter. Stir in almond flour, oats, baking soda and salt. Fold in chocolate chips.
- Turn the dough out into your prepared pan and spread it evenly into the base. Bake for 22-26 minutes until the top is golden, edges are browned and it still feels slightly soft in the middle. Transfer pan to a wire rack and let cool completely before cutting into squares.
- Store airtight for up to 5 days.
Fallon
Fantastic recipe! I used coconut brown sugar since that’s what we had and it turned out great. Saving this one for sure 🙂
christina.marsigliese
Thank you so much Fallon!
Nikita Basera
Hey, I love your recipes they are amazing. Just wanted to know instead of almond flour can I use something else? Thanks :D!!!
christina.marsigliese
Hi Nikita! You can use hazelnut flour or you can try oat flour but they may be more dense.
Samar
Can I reduce the sugar further, perhaps to 90 g instead? Although they were delicious, I found them to be quite sweet. Would I also be able to make a hazelnut version by switching out the nut butter and the flour for hazelnut butter and flour? Thanks
Gaia
Do you have any recommendations for the best egg replacement for this recipe to make the recipe vegan?
christina.marsigliese
Hi Gaia, I would recommend trying a flax egg.
Amanda
These are seriously dangerous. No amount of will power will make these last more than 2 days in my house.
christina.marsigliese
Haha! Thanks Amanda!
Julie
Hello! Do you use quick oats or regular oats?
christina.marsigliese
Hi Julie, it's regular rolled oats.
Marie
These live up to their name!
christina.marsigliese
Thanks Marie! I love how gooey they are.
NatalieLP
These were tasty and easy to make. They were devoured so quickly in my home.
christina.marsigliese
Yay! Thanks Natalie.
Nina
I love that these are a healthier treat! They are just as satisfying as a cookie for me except with healthier ingredients.
christina.marsigliese
I feel the same Nina!
Anne
These were perfect with a cup of tea! Great recipe.
christina.marsigliese
Thanks Anne!
Otis
I can’t have gluten and these were a game changer for me! They are so moist.
christina.marsigliese
That's great! Everyone needs a good treat!
CG
I'm about to make these for the third time in the past week! We love them! Thank you for this deliciousness in our lives!
christina.marsigliese
Thanks so much CG! I'm so glad you like these gooey bars as much as I do!
sammy
My partner declared these the best thing I’ve ever made. Thanks for the recipe!
christina.marsigliese
Woohoo! They are pretty irresistible.
Jessica
This is so spectacularly delicious!! I love baked goods made with almond flour! It comes out so dense and chewy and delicious! I made it with the chia egg and I had peanut butter so I used that, it doesn’t taste peanut buttery at all (no hate to pb, but sometimes it can be a very pronounced flavor). So so sooo yummy! I will definitely be making this on repeat!
Mara
I’ve made these twice already and they’re so good. Definitely moist and fudgy.
christina.marsigliese
That's so great! Thanks Mara.
Mary
These were SO GOOD! They were just as fudgy as they look and I love that they are kinda healthy too.
Neha
These were sooooo gooey and yummmm ?
christina.marsigliese
So gooey right!? Thanks Neha!
DM
Just made these and they were a hit with the family. Followed recipe exactly except I did not have almond flour so I subbed with regular all purpose. Looking forward to trying them next time with almond flour. Thank you for the super easy and yummy recipe!
christina.marsigliese
Thanks DM! That's great that they turned out with AP flour too 🙂
DM
Just made them again using almond flour this time and they were even better! Much more moist and chewy! Thanks again!
christina.marsigliese
That's awesome! Thanks so much DM!