Bars & Brownies, Gluten-Free

Oatmeal Chocolate Cookie Bars {gluten-free}

Thick and chewy oatmeal cookie bars dotted with sweet white chocolate chips and pretty pastel milk chocolate M&M’s are a vision beautiful springtime!

These springtime inspired Oatmeal Chocolate Cookie Bars are fabulous and Gluten-Free | Sweet Baked Life

These lovely Oatmeal Chocolate Cookie Bars are made in a large sheet pan — so there is plenty for a large group or party celebration, or enough for a hungry family.

They are great as a dessert with a cup of coffee or hot cocoa or as afternoon snack with a tall glass of milk.

Any way you eat them, you will not be able to stop.

The hearty, nutty flavor combination of the oats and almond butter along with the sweet chocolate morsels are bound to bring a smile to your face and tummy!

And there is no better time to make these than during the spring!

My son and husband can attest to this, as they loved them. Now if you are in my home and something is served and the “boys” eat more than one or take several helpings, you know it’s a winner!

These springtime inspired Oatmeal Chocolate Cookie Bars are fabulous and Gluten-Free | Sweet Baked Life

And these are definitely a WINNER!

The one big fact about these cookie bars is that they are actually healthy. And my picky family did not even know it!

You see, I’m trying to change up things in my diet, and in attempt to do so, I am testing healthier versions of sweet recipes by making them Paleo, Gluten-Free or Whole30 compliant. Using less white flour and refined sugars and more natural ingredients.

First of all, these Oatmeal Chocolate Cookie Bars are made without flour – only old fashion oats were used. As well, I did not use any refined sugar – instead I used honey and almond butter.

They turned out super soft and chewy and both the white chocolate chips and pastel milk chocolate M&M’s gave them a rich balance of sweetness against the whole oats and almond butter. In my book – pure heaven!

Now I know there are a lot of people out there that are not really into oatmeal cookies or anything that is labeled “healthy”, however, once you try these, I’m sure you’ll be hooked just like my sweet crazed husband and son are!

They are also perfect to make during the spring season, so pretty with the soft pastel colors. And with all of that Easter candy that will be surrounding your home in baskets and boxes, these cookie bars will be a welcome treat — and you’ll feel good about eating them. So, do your family and friends a favor — make these bars!

These springtime inspired Oatmeal Chocolate Cookie Bars are fabulous and Gluten-Free | Sweet Baked Life

OATMEAL CHOCOLATE COOKIE BARS

  • Servings: 36 pieces
  • Difficulty: easy
  • Print

By Sheila | Sweet Baked Life These springtime inspired Oatmeal Chocolate Cookie Bars are fabulous and Gluten-Free | Sweet Baked Life

Ingredients:

  • 4 eggs
  • 3/4 cup honey
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 2 cups natural almond butter (I used creamy)
  • 3 tablespoons butter, at room temperature
  • 2-1/2 teaspoons baking soda
  • 5 cups old-fashioned oats
  • 1 cup pastel milk chocolate M&M’s
  • 1 cup white chocolate chips

Instructions:

  1. Heat your oven to 350 degrees. Prepare a 18×13-inch rimmed sheet pan by spraying non-stick cooking spray (I used coconut oil spray) and set aside.
  2. To a large bowl, add the eggs and honey and mix with a spoon until well combined.
  3. Add the salt, vanilla, almond butter and butter and mix until. smooth.
  4. Mix in the baking soda and oats, then add the white chocolate chips and M&M’s and gently combine.
  5. Empty the batter into the prepared pan. Use a spatula or the back of a spoon to press down to form an even layer.
  6. Bake for 30 unites, until top is golden brown. Cool in pan on rack then slice and serve.

These springtime inspired Oatmeal Chocolate Cookie Bars are fabulous and Gluten-Free | Sweet Baked Life

Get ready to make a big batch of these delightful Oatmeal Chocolate Cookie Bars and spring into the season just a bit healthier!

Happy Spring! Happy Easter!

 

Sheila

 

{recipe adapted from Five Heart Home}

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