Part cookie, part brownie, you won't be able to get enough of these delightful gluten-free cookie bars. Be sure your rolled oats are gluten-free!

Sarah Brekke
Source: Better Homes and Gardens


Blaine Moats

Recipe Summary

20 mins
20 mins at 350°
24 bars


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with cooking spray. Place oats in a food processor. Pulse until finely ground.

  • For crust, in a medium bowl stir together 1 1/4 cups of the ground oats, 3/4 cup of the almond flour, the chocolate chips, sugar, baking soda, and 1/4 tsp. of the salt. In a small bowl combine next four ingredients (through 2 tsp. vanilla). Stir butter mixture into flour mixture until combined. Press dough into prepared pan.

  • In a medium bowl stir together cocoa powder and remaining 1/2 cup ground oats, 1/2 cup flour, and 1/4 tsp. salt. In a small bowl combine remaining ingredients. Stir maple syrup mixture into cocoa mixture until combined. Spread over crust in pan.

  • Bake about 20 minutes or until edges are slightly puffed and center appears set. Cool in pan on a wire rack. Use foil to lift out uncut bars. Cut into bars. Store in an airtight container in the refrigerator up to 5 days or freeze up to 3 months.


In a small bowl microwave almond butter 20 seconds or until melted, stirring once.

Nutrition Facts

176 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 0mg; sodium 82mg; potassium 61mg; carbohydrates 18g; fiber 3g; sugar 7g; protein 4g; trans fatty acid 0g; vitamin a 4IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 1mcg; vitamin b12 0mcg; calcium 40mg; iron 1mg.