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Chocolate Chip and Oat Cookie Bars

Chocolate Chip and Oat Cookie Bars

by Laura Harshbarger
Chocolate Chip and Oat Cookie Bars are a hearty and decadent healthier treat! They are vegan, gluten-free and delicious!
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 12

Ingredients
  

  • ¾ cup cashew butter (stirrable cashew butter)
  • cup coconut sugar
  • ¼ cup maple syrup
  • 3 tablespoons virgin coconut oil, melted
  • 2 cups rolled oats (gluten-free if desired)
  • ¼ cup coconut flakes or shredded coconut, sulfite-free
  • ¼ teaspoon sea salt
  • 1 cup dark chocolate or semi-sweet chocolate chips (vegan if desired, I use Enjoy Life)

Optional

  • 2-3 ounces dark chocolate, melted (vegan if desired, I use Green and Black Organic)

Instructions
 

  • Preheat oven to 350°F. Line a 9 x 9 square baking dish with parchment paper. If you add a little bit of oil to the dish before you add the parchment paper, it helps the parchment to stay in place.
  • To a medium bowl add 3/4 C cashew butter, 2/3 C coconut sugar, 1/4 C maple syrup, 3 tbsp melted coconut oil, and stir thoroughly.
  • Add 2 cups rolled oats, 1/4 C coconut flakes and 1/4 tsp sea salt, and stir thoroughly
  • Fold in chocolate chips.
  • Add mixture to baking dish and flatten it out. Press it down with your hand until it is nice and firm.
  • Bake for 30 minutes. Bars should look golden and slightly browned at edges. Let the bars cool completely.
  • (Optional) Melt 2-3 ounces of dark chocolate in the oven in an oven safe dish or over a double boiler. When the chocolate is melted, use a spoon to drizzle the chocolate on top. Put in freezer for 5 minutes to set or in the fridge for 10-15 minutes.
  • When bars are completed cooled, slice them into 9 large or 12 smaller bars. Store in a sealed container on the counter for up to 3 days, or in the fridge for up to a week. They can also be frozen for up to 3 months.
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