Oatmeal Chocolate Chip Bars Recipe Gluten Free

GLUTEN-FREE OATMEAL CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 375°F. Line a 9-inch square pan with parchment paper. Lightly grease pan as well.
• Cream together the butter and sugars.
• Blend in the egg and vanilla.
• Whisk together the dry ingredients and then blend into the creamed mixture.
• Stir in the oats and chocolate chips until just combined.
• Spread evenly into the pan. Sprinkle a few extra chocolate chips on top and press them into the dough.
• Bake at 375°F for 25-30 minutes. The bars should be golden brown on top and a toothpick inserted in the center should come out clean.
• Cool completely before cutting into squares.

PEANUT BUTTER OATMEAL CHOCOLATE CHIP BARS (GLUTEN FREE)

Steps:

• Preheat oven to 350 F.
• Spray an 8x8 inch metal baking dish with non-stick release pan spray.
• In a medium bowl, combine peanut butter, brown sugar, vanilla, baking soda and salt. Using an electric mixer, beat at medium speed for about 2 minutes.
• Add in egg, mix until combined.
• Add in oatmeal and chocolate chips. Mix until combined.
• Transfer the prepared baking dish and spread so that batter is an even height across the top.
• Bake for 15 minutes or until toothpick is inserted and comes out clean (don't over cook).
• Let cool before cutting into squares. Enjoy!

GLUTEN FREE OATMEAL CHOCOLATE CHIP BARS

Steps:

• 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.

GLUTEN FREE OATMEAL CHOCOLATE CHIP BARS

Steps:

• Preheat your oven to 350F and line a quarter sheet pan with parchment paper or spray it with nonstick baking spray. This recipe can also be made in a 9x13 cake pan but a quarter sheet pan is just the right height!
• Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined-- about 1 minute.
• Next, add the eggs and vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as needed.
• Next, add the oats, flour, and baking soda. Mix on low speed, just until combined.
• Finally, add the chocolate chunks and fold them into the dough.
• Transfer the dough to the prepared pan and spread it into a smooth, even layer.
• Bake for 28-30 minutes, or until the bars are golden brown around the edges and fully set in the center.
• Allow the cookie bars to cool completely in the pan. Then, remove them to a cutting board and slice them into your desired size. Sprinkle with flaky sea salt before serving, if desired.

GLUTEN-FREE OATMEAL CHIP BARS

Steps:

• In a large bowl, beat brown sugar and eggs until well blended. Add bananas, peanut butter and salt until blended. Stir in the oats, butterscotch and chocolate chips., Spread batter into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. Cut into bars.