Vegan Chocolate Chip & Oat Bars

by Susan on January 24, 2018

vegan chocolate chip & oat bars

My family has a love/hate relationship with oats. They love oatmeal for breakfast, but turn their noses up at oatmeal cookies (and please don’t even suggest I sneak any raisins in there!)

While I like to bake a lot of grain-free recipes, I do like to use oats as they’re naturally gluten-free and expensive. You can even grind them up with the resulting flour looking and tasting nothing like the whole oats.

This recipe I adapted from Oh She Glows originally called oats in both forms. I chose to use only rolled oats and substituted gluten-free all-purpose for the oat flour. Otherwise I made the bars as written, which makes them both gluten-free and vegan (as are all of Angela’s delicious recipes).

These bars are a little fragile due to the flax egg, so I definitely recommend allowing them to cool thoroughly before slicing. I also suggest storing them in the fridge to keep them from getting too crumbly.

Everyone loved these! I’ll have to try them with the oat flour, too, just to see how the flavor and texture compares.

Vegan Chocolate Chip & Oats Bars
adapted from Oh She Glows

1 tbs. ground flax
3 tbs. water
1/4 cup plus 1 tablespoon virgin coconut oil (or Earth Balance spread), softened
2 tbs. raw almond butter
3/4 cup palm sugar
1 tsp. pure vanilla extract
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp; ground cinnamon
3/4 cup plus 1 tablespoon (108 g) gluten-free all-purpose flour (or oat flour)
3/4 cup gluten-free rolled oats
3/4 cup  almond flour
1/4 cup plus 1 tablespoon non-dairy  chocolate chips, divided

Preheat oven to 350° and line a greased 8-inch square pan with parchment paper.

Mix the ground flax and water in a small bowl and set aside to thicken.

In a large mixing bowl (I used my stand mixer), beat the coconut oil, almond butter, and sugar until smooth.

Pour in the flax mixture and vanilla extract and beat until combined.

Add the baking soda, salt, and cinnamon and beat again.

Finally add in the oat or all-purpose, rolled oats, almond flour, and 1/4 cup of chocolate chips (reserving the 1 tablespoon for later) and beat until combined.

Spoon dough into prepared pan and spread out until smooth and even. Sprinkle the remaining chocolate chips on top and press down.

Bake for 17 to 20 minutes, until lightly golden and firm around the edges.

Gently place the pan on a cooling rack for 20 minutes. Then, carefully lift out the bars and place directly on cooling rack for another 10 minutes or so, until mostly cool.

I then put my bars in the refrigerator and allowed them to chill for about an hour before I sliced them. I think this really helped them hold their shape and not crumble.

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