These Gluten Free Oatmeal Chocolate Chip Bars are a delicious bar cookie made with simple ingredients. They are soft and chewy, with lots of chocolate and perfect for any occasion. They are kinda like oatmeal cookies but without waiting for the dough to chill. So next time you are craving a decadent dessert, I recommend baking up a batch of gluten-free oatmeal chocolate chip bars. Serve them still warm with a generous scoop of your favorite vanilla ice cream.
Recipe Ingredient Notes
Gluten-Free Flour: You can make this easy recipe for gluten-free oatmeal chocolate chip bars with any gluten-free flour blend you have on hand. I have tested the recipe with my own flour blend as well as Bob's Red Mill 1-1. These flour blends contain a variety of gluten-free flours as well as xanthan gum. A single flour such as oat flour or almond flour will not work in this recipe.
Gluten Free Oats: For the best results I recommend using old-fashioned oats in this recipe. Quick Oats are too thin and you will lose the texture of this cookie bar. If you are celiac or gluten-free, make sure to use gluten-free oats.
VERY IMPORTANT REGARDING OATS: Please make sure to purchase certified gluten-free oats if you have celiac or a wheat allergy. While oats are naturally gluten-free there are often problems with processing and manufacturing. I buy my gluten-free oats from Thrive Market, Bob’s Red Mill or GF Harvest PureOats. However, you can not make this recipe without oats. I recommend checking out my Gluten Free Blondie Recipe instead.
Milk Powder: Whole Milk Powder or Non-Fat Milk Powder is an optional ingredient in this recipe.
Chocolate: I use dark chocolate in these gluten-free oatmeal chocolate chip cookie bars (64% or darker). Milk chocolate or semi-sweet chocolate (or even white chocolate) works great in this recipe.
How to make Oatmeal Chocolate Chip Bars
These gluten-free oatmeal cookie bars are very easy to make. Make sure the butter and egg are at room temperature. You can make this recipe with a stand mixer or electric hand mixer. Either use an 8x8 inch pan or a 9x9 inch pan.
Step 1: Preheat the oven to 350F and line an 8×8 inch pan with parchment paper. Make sure to leave some overhang so you can easily remove the oatmeal bars from the pan.
Step 2: Combine the gluten-free flour, oats, baking soda, kosher salt, milk powder (if using), ground cinnamon, and baking soda in a small bowl and set aside.
Step 3: 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. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
Step 4: With the mixer running on low, add the egg and vanilla extract, letting it fully incorporate. Pause your mixer to scrape down the sides and add the dry ingredients. Mix just until incorporated.
Step 5: 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.
Step 6: Bake at 350F for 25 minutes or until golden brown and a cake tester has some moist crumbs sticking to it. I recommend rather underbake than overbake these bars. This will give them a chewy texture. 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.
Step 7: These chocolate chip oatmeal bars are delicious when still warm but can be tricky to cut. So it is up to you if you want them to cool fully or dig in while they are still warm. The melty chocolate chips are so good in these gooey cookie bars.
Store any leftovers you may have in an airtight container for up to 5 days or freeze for up to 3 months.
Are Oats Gluten Free?
While oats are naturally gluten-free, it’s the growing, harvesting, and processing that can cause issues for celiacs and people with gluten allergies. Oats often grow near wheat which can cause issues.
There are 3 categories of Oats in the US. Please be aware in many countries outside the US, oats are not part of a gluten-free diet.
Standard oats are most likely contaminated with wheat, rye, and barley and should be avoided by celiacs by all means. The first brand that comes to my mind is Quaker Oats.
Mechanically sorted oats have undergone sorting by a machine to separate oats by length, density, and color from wheat, barley, and rye grain. This method of sorting oats from gluten isn’t foolproof. A very well-known product using mechanically sorted oats is Cheerios.
Purity Protocol Oats – Growers are required to have a three-year gluten-free crop rotation, and annual field inspections to ensure their fields are free of gluten grains. After extensive testing, those oats are “certified gluten-free.”
FAQ about Oatmeal Chocolate Chip Bars
You can double this recipe for oatmeal chocolate chip bars and bake it in a 9x13 pan. However, you must adjust the baking time accordingly.
For a vegan option, I recommend using dairy-free butter and replacing the egg with an egg substitute. As for the chocolate chips I recommend using dairy-free chocolate chips. Although please be aware the end result may be different than the original recipe shared on the recipe card.
I recommend using my recipe for gluten-free peanut butter cookie bars which can be found here: Gluten Free Peanut Butter Cookie Bar.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
Gluten Free Oatmeal Chocolate Chip Bars
Thick and delicious gluten-free oatmeal cookie bars are a sweet treat everyone will love. Made with easy ingredients this recipe comes together in no time. Perfect for bake sales and lunch box treats.
Oatmeal Chocolate Chip Bars
- 145 grams gluten-free multipurpose flour
- 110 grams gluten free oats
- 1 teaspoon milk powder (optional)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 113 grams unsalted butter, room temperature
- 90 grams brown sugar (light or dark)
- 50 grams white sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 100 grams chocolate chips
How to make Oatmeal Chocolate Chip Bars
- 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.
Flour: This recipe can be made with regular all purpose flour and standard oats. Please use 130 grams flour and 110 grams oats.
Amount Per Serving: Calories: 318
Calories are a guestimate and randomly generated.
I made these beautiful yummy looking bars, measuring everything exactly by weight.
Because of needing to be dairy free I used an equivalent weight of Melt brand plant based butter substitute. It might have been good to have a cup measurement so that I might have a better idea of an equivalent. I used the same weight, but these were so crumbly we couldn’t even pick up a piece. I had to use the crumbs as a topping for something else. Not sure if that was the problem or something else. Otherwise it tastes good.
I am sorry the bars did not work out for you. I have baked them as written with plant-based butter and had no issues. Did you make any other adjustments? Did you add the egg? It sounds like you missed a binder.
Maybe it was the quick oats I had on hand to use as opposed to old fashioned oats? I keep wondering too, as there were no other differences that I’m aware of.
As mentioned in the Recipe Ingredient Notes Quick Oats are not recommended for this recipe.
I am also not sure why providing cup measurements here would be relevant if you use a kitchen scale. Baking by weight is the most accurate way to bake.
Hi, Daniela - I baked this recipe last weekend when my sister-in-law visited. Gluten-free is extremely important to her! They were excellent! Everyone loved them and the leftovers were enjoyed throughout the week. Covered with plastic wrap, they stayed fresh and yummy. Thank you so much for a “keeper” recipe!
I’m also going to try them with regular, ap flour. Thanks for providing the different weight measurement; much appreciated…
So happy to hear these Oatmeal Bars were a big hit! Thank you for the nice comment
Made these last weekend for our family birthday sundae bar celebration. Fabulous. They also lasted well into the week for lunches, not my usual experience with gf baked goods. Very impressed!!