Easy oatmeal cookie bars that are studded with chocolate chips, crispy around the edges with a soft, chewy center and easy to make with just 9 simple ingredients.

A stack of 4 vegan and gluten-free oatmeal cookie bars with chocolate chips in them. More bars can be seen in the background.

About this Recipe

These easy oatmeal cookie bars are indulgent, vegan and gluten-free, and have the most delicious crunchy edges and soft, gooey center.

You’ll need just 9 simple ingredients and 15 minutes of prep time to make the batter. The result? A chewy, sweet and satisfying bar you’ll love to make again and again.

Though vegan and gluten-free, this recipe is quite decadent and definitely a dessert. If you’re looking for healthy oatmeal cookie bars with no refined sugar, try my Peanut Butter Banana Oatmeal Bars.

These bars are easy to customize with add-ins like walnuts, pecans or caramel, they can be made in advance and frozen and they taste like the most delicious chocolate chip oatmeal cookie.

Give them a try the next time you’re craving cookies. They’re sure to be a hit with anyone you’re kind enough to share them with!

Ingredient Notes

Ingredients for oatmeal cookie bars gathered in various bowls and each labelled with text overlay.
  • Vegan Butter: You can use any brand of plant-based butter such as Country Crock, Miyoko’s or Earth Balance. I usually use the salted butter sticks from President’s Choice or Melt Organic.
  • Brown Sugar: Light brown sugar or dark brown sugar works. You can also substitute coconut sugar if you prefer. To make these without refined sugar, use coconut sugar and omit the granulated sugar.
  • Sugar: Use any white granulated sugar. This can be omitted for a less sweet, lower-sugar bar.
  • Flax: You will need 1 tbsp of ground flax to make a flax “egg” to help bind the recipe.
  • Vanilla: Any pure vanilla extract or artificial vanilla extract is ok.
  • Oat Flour: You can use store-bought oat flour or make your own by blending rolled oats or quick oats in a food processor or blender into a fine flour consistency.
  • Rolled Oats: Use rolled oats, old-fashioned oats or large flake oats.
  • Baking Soda: Baking soda, not baking powder.
  • Chocolate Chips: You can use any vegan chocolate chunks, chocolate chips or a finely chopped dark chocolate bars.

Please scroll down the page to find the complete recipe card with ingredient measurements.

Step-by-Step Instructions

Step 1: Melt Butter & Make Flax Egg

Melt the vegan butter in a microwave-safe dish in the microwave and make the flax egg by mixing the flax and water together in a small bowl.

Set both aside for 10 minutes to let the butter cool and flax egg thicken while you gather the rest of your ingredients.

At this time, preheat the oven to 325 F and line a 8×8-inch pan with parchment paper so it hangs out over the edges.

Chocolate chips, oat flour, sugar, rolled oats, vanilla, a flax "egg" and melted butter in small dishes.

Step 2: Mix Wet Ingredients & Sugars

Add the melted butter, brown sugar, sugar, flax egg and vanilla to a mixing bowl and stir together until evenly combined.

Brown sugar and melted butter mixed in a glass mixing bowl.

Step 3: Add Dry Ingredients

Add the oat flour, rolled oats, baking soda and salt and mix until just combined, then stir in the chocolate chips.

Chocolate chip oatmeal cookie bars batter in a glass mixing bowl with a wooden spoon in it.

Step 4: Bake the Bars

Spoon the batter into the prepared pan and sprinkle more chocolate chips on top if you like.

Raw chocolate chip oatmeal cookie bars batter in a baking dish lined with parchment paper.

Bake the bars for 30-35 minutes until the edges are golden brown and some cracks form on top. They may seem a bit underdone when they come out of the oven but will quickly firm as they cool in the pan.

Let them cool in the pan for at least 30 minutes before slicing. The longer they sit the cleaner they will slice.

Overhead view of a pan of chocolate chip oatmeal cookie bars.

Step 5: Slice and Enjoy

Once they’ve cooled, lift the bars out of the pan and slice into 16 squares.

Overhead view of a batch of chocolate chip oatmeal cookie bars cut into 16 squares on a cutting board. One bar is pulled out and has a bite taken out of it.

Recipe FAQs

Are oatmeal cookie bars gluten-free?

Yes. This recipe is naturally gluten-free but if gluten cross-contamination is an issue, make sure you use gluten-free rolled oats and oat flour.

Are oatmeal cookie bars vegan?

Yes. This recipe is vegan as written as long as you use plant-based butter and chocolate chips.

Plant-based butter is fairly common in grocery stores today. Look for brands like President’s Choice, Melt Organic, Country Crock, Becel, Miyokos and Earth Balance.

Vegan chocolate chip brands include Enjoy Life, Camino, Hu, Pascha, Lily’s, Equal Exchange or even Ghiardhelli.

Notes & Tips

  1. Reduce Sugar: You can omit the 1/4 cup of granulated sugar for a less sweet and lower-sugar bar.
  2. Measuring: Be sure to measure the ingredients accurately. I recommend using a digital kitchen scale and following the listed weight measurements for accuracy.
  3. Cooling: Be sure to let the bars cool in the pan for at least 30 minutes otherwise they may crumble when you slice them.
An oatmeal cookie bar sitting on a counter with a cutting board behind it with more bars on it. You can see the texture and melted chocolate chips inside the bar.

Storing

  • Let the bars cool completely before storing.
  • Store them in an airtight container at room temperature for 3-4 days or the fridge for up to 1 week.
  • To freeze the bars, wrap them well directly in the pan or as a slab, or transfer sliced bars to a freezer bag or airtight container. Freeze up to 3 months. I like to store the bars in the freezer either way because they’re really yummy straight from the freezer.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
⭐️⭐️⭐️⭐️⭐️

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A stack of 4 gluten-free oatmeal cookie bars with chocolate chips in them.

Oatmeal Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan
Save Recipe

Description

The most delicious, indulgent, ooey, gooey oatmeal cookie bars that vegan, gluten-free and super easy to make.


Ingredients

  • ½ cup vegan butter, melted and cooled (113 g)
  • 1 tbsp flaxseed meal (7 g) + 3 tbsp warm water
  • ½ cup brown sugar (96 g)
  • ¼ granulated sugar (48 g)
  • 2 tsp vanilla extract 
  • 1 ¼ cup oat flour (150 g)
  • 1 ¼ cups rolled oats (113 g)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/2 cup chocolate chunks or chips + more for sprinkling (80 g)

Instructions

  1. Melt the vegan butter in the microwave and make the flax “egg” in a small bowl by mixing the flax and water together. Set aside at least 10 minutes for butter to cool and “egg” to thicken. In the meantime, gather the other ingredients.
  2. Preheat the oven to 325˚F (160˚C) and line a 8×8-inch baking pan with parchment paper.
  3. In a large bowl, mix together the melted butter, brown sugar, granulated sugar, flax egg, and vanilla extract until evenly combined.
  4. Add the oat flour, rolled oats, baking soda and salt and mix until uniform. Stir in the chocolate chunks.
  5. Spread batter evenly in the prepared pan and top with extra chocolate chips if desired. Bake for 30-35 minutes, until edges are golden brown and cracks form on the top. It may seem underdone when it first comes out of the oven, but it firms up quickly as it cools.
  6. Once done, remove from the oven and let cool for at least 30 minutes before serving. The longer it cools, the cleaner it will slice.
  7. Lift out of the pan using the edges of the parchment paper and slice into 16 bars with a sharp knife.

Notes

Accurately measure ingredients with a digital scale for best results.

Coconut sugar can be substituted for brown sugar. The granulated sugar can be left out if you prefer a less sweet bar. All-purpose flour should work in place of the oat flour, though it has not been tested.

Store leftovers in the fridge for up to 1 week or in the freezer for up to 3 months.


Nutrition

  • Serving Size: 1 bar
  • Calories: 141
  • Sugar: 9 g
  • Sodium: 177 mg
  • Fat: 5 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 3 g