30 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 12 - 16 • Make these in 30 minutes. Really! They’re that easy. These hearty gluten-free oatmeal cookie bars will satisfy your chocolate sweet tooth.

INGREDIENTS

2 1/2 cups gluten-free oatmeal

1 1/2 cups all-purpose gluten-free flour such as Bob’s Red Mill or Cup4Cup

1/2 cup light brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup melted coconut oil

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups dark chocolate chips

1 cup peanuts, pecans, or walnuts (chopped - optional)

1/2 teaspoon fleur de sel or other flaky salt

DIRECTIONS:

Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper. 

In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, granulated sugar, baking soda, salt, coconut oil, eggs, and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks. 

Press the dough into the prepared baking dish. It may seem a bit stiff. Wet your hands to press it out into an even layer in the pan. Transfer to the oven and bake 18-20 minutes or until the edges are set and the bars are golden. As soon as you take the bars out of the oven, sprinkle with fleur de sel or another flaky salt.

Let cool for about 5 minutes and then cut into bars. Cool to room temperature at room temperature in an air-tight container.

Bars are best slightly warm so pop each bar in the microwave for 20 seconds before eating for the best flavor and texture.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest.

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