Chocolate chip cookie bars made with coconut oil and oat flour are a quick, easy, and healthier version of a classic treat. Discover how delicious a dairy and gluten free cookie bar can be in as little as 35 minutes.
There are lots of wonderful ingredients becoming more popular that can help us transform classic recipes into healthier versions of the things we love.
These chocolate chip cookie bars are just one great example of how swapping out a few traditional items, like dairy and wheat flour, for healthier, allergy-friendly options can make a lighter, but just as delicious dessert.
It’s a bonus that healthier also means quicker in this case. It takes just 10 minutes of hands-on time to get these in the oven, making them an easy treat to enjoy and share anytime of year.
Why You’ll Love This Recipe
- These take 10 minutes to prep, 20 to bake, and then it’s just a short wait while they cool before you can indulge.
- Easy to find swaps for traditional ingredients make this a healthier, guilt-free treat with familiar flavors.
- No dairy or gluten ingredients makes these great for friends or families that deal with intolerances or allergies.
The beauty of this recipe is that the ingredients are very easy to find in most grocery stores nowadays. Plus there’s no waiting for butter to soften or time-consuming mixing required.
- Oat Flour – You can buy this or make your own by finely grinding rolled oats into a powder. A high speed blender or food processor will work best. Make sure you sift out any large pieces before using it.
- Baking Powder and Soda
- Coconut Sugar – This is a natural alternative to processed sugars, but regular white or brown sugar can be used as a 1 to 1 replacement.
- Coconut Oil – This is the fat that replaces traditional butter. Melt it gently to use it in the recipe.
- Vanilla Extract
- Dark Chocolate Chips – To keep these as dairy and gluten free cookie bars make sure you find allergen-free chocolate chips.
To start making these you’ll just need two bowls, an 8 inch baking pan lined with parchment paper, and your oven preheated to 350°F.
Start by combining the oat flour, salt, baking powder and soda in a bowl, then stir it together. Next, whisk the coconut sugar, melted coconut oil, and vanilla in the second bowl until it’s thoroughly mixed. Stir the water into that.
Add the sugar mixture into the flour in stages until a soft, moist dough forms in the bowl. If it seems dry or crumbly, add another 1 tablespoon of water at a time until it’s moistened and forms mounds.
Fold in the chocolate chips then press the dough evenly into the prepared baking pan. Place it in the oven for 20-25 minutes.
The color should be golden brown when it’s done baking, and a toothpick should come out of the middle with just a few crumbs on it. Be careful not to overbake it.
Cool it in the pan for 10 minutes, then gently use the edge of the parchment paper to slide the cookie bars onto a cooling rack. When completely cool, cut them into 12 equal squares.
The best way to store them is at room temperature in a sealed container for 3-4 days. Chocolate chip cookie bars that are made with coconut oil may seem oily at first, but as they cool that will reabsorb and leave you with tender cookies.
I hope you enjoy this healthier sweet treat, and be sure to check out my many other healthy dessert options while you’re here.
- Dark Chocolate Hummus
- Chocolate Lentil Brownies
- Air Fryer Peaches with Coconut Crumb Topping
- Plum Cake with Lemon Cashew Icing
- Purple Sweet Potato Pie
Healthier Chocolate Chip Cookie Bars
- 1 ½ cups (150 g) oat flour
- 1 ½ teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (220g) coconut sugar
- 1/3 cup (80 ml) coconut oil , melted
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) water
- ½ cup (100 g) dark chocolate chips
- Preheat oven to 350 degrees F (175 C). Line a 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat together the coconut sugar, coconut oil, and vanilla extract until combined. Pour in water and stir to mix. Gradually stir in the flour mixture. The dough should pull together into large, moist mounds as it moves around the mixing bowl. If the dough is still dry and crumbly, add more water, 1 tablespoon at a time, and mix until it pulls together. Stir in the chocolate chips.
- Scoop the dough into the prepared pan and spread it into an even layer. Bake for 20-25 minutes, or until the toothpick inserted into the center comes out mostly clean with a few moist crumbs clinging to it. Don’t overbake.
- Let cool for 10 minutes in the pan, then use the parchment paper to remove the bars from the pan and place on a rack to cool completely. Slice into 12 bars. Initially, the bars may feel oily to the touch; however, after a few hours, the oil will be reabsorbed.