Gluten Free Oatmeal Chocolate Chip Bars

These are the best Gluten Free Oatmeal Chocolate Chip Bars you will ever make. Think of them as the delightful cousins of classic oatmeal cookies but without the hassle of chilling the dough or scooping out individual cookies. Picture soft and chewy goodness, generously studded with delectable chocolate chunks and sprinkled with some flaky sea salt. These oatmeal cookie bars are an absolute crowd-pleaser, perfect for potlucks, parties, or any occasion that calls for a scrumptious dessert.

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: I recommend using old-fashioned oats in this recipe for the best results. 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 chips in this gluten-free oatmeal chocolate chip cookie bars recipe. Milk chocolate chips or semi-sweet chocolate chips, or even white chocolate chips work great in this recipe. You could even add some M&Ms, similar when making Monster Cookie Bars.

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 pure vanilla extract, letting it fully incorporate. Pause your mixer to scrape down the sides and add the dry ingredients. Mix just until combined.

Step 5: Stir 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 27-29 minutes or until golden brown and a cake tester has some moist crumbs sticking to it. I recommend rather underbaking than overbaking 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 in an airtight container for up to 5 days or freeze for up to 3 months.

Storage & Freezing

After preparing your gluten-free oatmeal cookie bars, ensure they cool completely before storing them in an airtight container. At room temperature, they'll stay fresh for up to 3 days, satisfying your sweet cravings anytime.

Alternatively, for future indulgence, freeze the bars by placing them on a sheet tray in the freezer until fully frozen. Then, transfer them to a freezer-safe container for storage, freezing them for up to 3 months. When you're ready to relish these treats, thaw them at room temperature on your counter or gently defrost them in the microwave. Though truth be told, they're still utterly delicious straight from the freezer

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.”

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

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 easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which 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. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since 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.

More Gluten Free Cookie Bar Recipes to try