Irresistible Gluten-Free Vegan Oatmeal Chocolate Chip Bars: Your Ultimate Allergy-Friendly Dessert!

Imagine your favorite oatmeal chocolate chip cookies, but even better – transformed into thick, soft, and utterly scrumptious bars. These aren’t just any cookie bars; they’re an elevated experience, free from common allergens like wheat, gluten, dairy, eggs, fish, shellfish, peanuts, and tree nuts, with a readily available soy-free option. These delightful treats are a dream come true for anyone with dietary restrictions, offering pure indulgence without compromise. Enjoy them as a standalone snack, or elevate them into an unforgettable dessert with a scoop of safe vanilla ice cream and a drizzle of rich chocolate or caramel sauce. Get ready to fall in love with your new go-to allergy-friendly dessert!

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Why These Allergy-Friendly Oatmeal Chocolate Chip Bars Are a Must-Try

For many years, the classic oatmeal chocolate chip cookie has held a special place in my heart as my absolute favorite. There’s something uniquely comforting about the homey, chewy texture of oatmeal combined with the delightful sweetness of melty chocolate chips. It’s a truly harmonious blend that never fails to satisfy. This recipe takes that beloved combination and transforms it into an even more convenient and delightful form: cookie bars.

The beauty of these bars lies in their simplicity and versatility. Instead of meticulously scooping out individual cookies, which can be time-consuming and often leads to me eating six at a time (whoops!), I can simply press the dough into a pan. This method yields thick, perfectly baked cookie bars that I can cut into any size I desire – whether it’s a small square for a quick treat or a generous portion for a truly indulgent moment. This means less effort and more enjoyment, making them perfect for busy days or impromptu gatherings.

What truly sets these oatmeal chocolate chip bars apart is their incredible adaptability. They are utterly scrumptious on their own, offering a rich and satisfying bite. However, when you’re in the mood for something a little more luxurious, they become the perfect canvas for an elevated dessert. Imagine a warm, thick bar topped with a scoop of creamy, safe vanilla ice cream, perhaps with a generous drizzle of luscious chocolate sauce or homemade caramel sauce. It’s an experience that rivals any fancy dessert parlor, all from the comfort of your own home – perhaps even while you’re in your pajamas, enjoying a favorite show on Netflix!

Demystifying Gluten-Free Baking: How These Bars Achieve Perfection

Creating delicious baked goods that are entirely gluten-free can sometimes seem challenging, but with the right ingredients, it’s remarkably straightforward. For these oatmeal chocolate chip bars, the gluten-free magic comes from two key components: a high-quality gluten-free flour blend and certified gluten-free oats.

It’s important to use certified gluten-free oats, especially if you or someone you’re baking for has Celiac disease or a severe gluten sensitivity. Regular oats can often be cross-contaminated with wheat during processing, so the “certified” label ensures they are safe. I personally prefer old-fashioned rolled oats for their hearty texture, which contributes wonderfully to the chewiness of these bars. If gluten isn’t a concern for you, feel free to use standard all-purpose flour and regular rolled oats – the method remains the same.

When it comes to the gluten-free flour, I often use a pre-made blend for convenience. While I have a fantastic homemade gluten-free flour mix that works wonders, store-bought options can be a lifesaver on busy days. If you opt for a commercial blend, look for one that primarily features a blend of rice, potato, and tapioca flours. This combination generally provides a good balance of structure, tenderness, and chewiness. Alternatively, blends that include sorghum flour also perform exceptionally well. A crucial tip: if your chosen gluten-free flour blend does not already contain xanthan gum, you’ll want to add about 3/4 teaspoon of it. Xanthan gum acts as a binder, mimicking the elasticity that gluten provides, which is essential for preventing crumbly baked goods.

Beyond ingredients, a few general gluten-free baking tips can enhance your results. Always measure your gluten-free flour by weight if possible, as it can be easily compacted. Avoid overmixing the dough once the flour is added, as this can lead to tougher bars. And remember, gluten-free baked goods can sometimes appear undercooked even when they are done, so trust your baking time and a light golden-brown color.

Achieving Dairy-Free Perfection: Richness Without the Dairy

Making these oatmeal chocolate chip bars dairy-free is surprisingly simple and doesn’t sacrifice any flavor or texture. The two primary dairy components in traditional recipes are butter and chocolate chips, both of which are easily substituted with excellent dairy-free alternatives.

For the butter, I rely on butter-flavored shortening. This ingredient is a game-changer because it provides that authentic, rich buttery taste and tender texture without any dairy whatsoever. Its creamy consistency helps achieve a wonderfully soft crumb in the bars. If you need a soy-free option, which we will discuss shortly, there are alternative shortenings available.

The other essential substitution is using dairy-free chocolate chips. The market for dairy-free chocolate has expanded significantly, and there are many high-quality brands that offer delicious chips that melt beautifully. Look for brands specifically labeled “dairy-free” or “vegan” to ensure they meet your dietary needs. That’s truly all it takes! These two simple swaps ensure your oatmeal chocolate chip bars are completely dairy-free, yet just as delicious and satisfying as their traditional counterparts.

And if you’re serving these with ice cream, there are fantastic dairy-free ice cream brands available. We often enjoy Nada Moo, So Delicious, or O’My for their creamy texture and delicious flavors that pair perfectly with these bars.

Embracing Vegan Baking: No Eggs, No Dairy, All Deliciousness

Yes, these oatmeal chocolate chip bars are completely vegan! By thoughtfully selecting our ingredients, we ensure that no animal products are used in this recipe. This means no eggs, no dairy, and no other animal-derived components, making these bars a fantastic option for anyone following a plant-based diet or managing egg allergies.

The absence of eggs is compensated by using flax eggs, a common and highly effective vegan binder. Flax eggs (a simple mix of ground flax seeds and water) create a gelatinous texture that helps hold the bars together and provides moisture, much like a traditional egg would. Combined with dairy-free shortening and chocolate chips, this recipe perfectly aligns with vegan principles without compromising on taste or texture.

Considering Soy-Free Options for a Top-8-Free Treat

While the butter-flavored shortening is an excellent dairy-free alternative, it typically contains soy. If you or someone enjoying these bars has a soy allergy, don’t worry – you still have fantastic options to make this recipe completely soy-free and thus, top-8-free! Instead of soy-based shortening, you can opt for a high-quality dairy-free butter alternative that is also soy-free, or choose a palm shortening. Both will work well to provide the necessary fat and texture. When making this swap, remember to check all your other ingredients, especially chocolate chips, to ensure they are also soy-free. With these adjustments, you can confidently create a truly allergy-friendly dessert that caters to a wide range of dietary needs.

Storage and Longevity: Keeping Your Bars Fresh

Once baked and cooled, storing these oatmeal chocolate chip bars properly will ensure they remain soft and delicious. I prefer to keep mine at room temperature, but it’s crucial to store them in a tightly covered container. This vigilance prevents them from drying out and helps maintain their wonderful chewy texture. When stored correctly, they will last a good 2-3 days, though they often disappear much faster in my house!

While I’ve never had the opportunity to freeze these bars because they get eaten so quickly, I am confident they would freeze beautifully. To freeze, simply allow the bars to cool completely, then cut them into individual portions. Wrap each portion tightly in plastic wrap, and then place them in an airtight freezer-safe container or bag. They should keep well in the freezer for up to 2-3 months. When ready to enjoy, you can thaw them at room temperature or gently warm them in the microwave for a few seconds for that freshly baked feel.

Explore More Gluten-Free Vegan Cookie Delights!

My culinary journey into allergy-friendly baking began out of necessity, driven by my son’s allergies to wheat, dairy, and eggs. This commitment means that every single recipe in my extensive baking recipe index is proudly gluten-free and vegan. We believe that delicious treats should be accessible to everyone, regardless of dietary restrictions. If you’ve loved these oatmeal chocolate chip bars, you’re in for a treat as you explore our other cherished cookie and bar recipes. Our family truly loves cookies, and this list reflects a passion for creating safe, satisfying, and utterly delicious alternatives that everyone can enjoy!

Here are just a few of our other favorite cookie creations to inspire your next baking adventure:

Double Choco Chip Cookies
Chocolate Peppermint Crinkle Cookies
Chocolate Chip Cookie Bars
Sugar Cookie Bars
Cherry Thumbprint Cookies
Black and White Cookies
Skillet Chocolate Chip Cookie
Homemade Oreos
White Chocolate Craisin Cookies
Chocolate Chip Brownie Bars (aka Brookies)
Oatmeal Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Chocolate Orange Cookies
Roll Out Sugar Cookies
S’more Cookies
Maple Cookies with Maple Glaze
Double Tree Chocolate Chip Cookies
Iced Pumpkin Oatmeal Cookies
White Chocolate Dipped Peppermint Cookies

Watch How It’s Done: A Quick Video Guide!

Curious to see these delicious bars come to life? I’ve created a short and sweet TikTok video that provides a quick visual overview of the entire baking process. It’s a fantastic way to grasp the steps and get inspired before you start baking. Enjoy watching!

@allergyawesomeness##glutenfreevegan oatmeal chocolate chip bars. Easy & crave worthy. ##glutenfreebaking ##dairyfreebaking ##veganbaking ##greenscreen

♬ I’m So Hungry – Karter Zaher

Gluten Free Vegan Oatmeal Chocolate Chip Bars

Yield:
12 squares

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

If you love oatmeal chocolate chip cookies, then you are going to die over these oatmeal chocolate chip cookie bars because they’re like a cookie on steroids. Thick, soft bars are scrumptious all without gluten, dairy or eggs.

Ingredients

1 cup butter flavored shortening (see above if you need a soy free version)
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 flax eggs (2 Tbsp ground flax seeds + 5 Tbsp water)
1 Tablespoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 cups gluten free flour (see post above for options)
2 cups gluten free old-fashioned rolled oats
2 cups dairy-free chocolate chips (more or less to taste–measure with your heart)

Instructions

Preheat your oven to 350 degrees F.
In a stand mixer, or large bowl, cream the shortening and both sugars. Add the flax eggs, and vanilla.
Next add the salt, baking soda, baking powder, oats and flour.
Once combined, fold in the chocolate chips.
Press the batter evenly into a greased 8×11 (2 quart) pan, and bake for 25 minutes. (If you don’t have an 8×11 pan, which I prefer for my thickness preferences, you can use a 9X13–they will be thinner, and will be cooked sooner, so keep an eye on them between 15-20 minutes.)
Allow to cool before cutting into bars. Store room temperature, covered tightly, or in an air tight container for 2-3 days.
Great on their own, or topped with a safe vanilla ice cream and some chocolate sauce or caramel sauce on top.

Notes

ADAPTED FROM: https://tastesbetterfromscratch.com/oatmeal-chocolate-chip-cookie-bars/

If you’re looking for some gluten and dairy free dinners, check out my cookbook: An Allergy Mom’s Lifesaving Instant Pot Cookbook.

*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 462
Total Fat: 27g
Saturated Fat: 16g
Trans Fat: 1g
Unsaturated Fat: 10g
Cholesterol: 57mg
Sodium: 370mg
Carbohydrates: 56g
Fiber: 4g
Sugar: 39g
Protein: 5g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE THERE, BE SURE TO ALSO CHECK OUT MY OTHER GLUTEN FREE VEGAN PINTEREST BOARDS.