35 min
Toffee Cinnamon Oatmeal Cookie Bars (Vegan & Gluten-Free)
Recipe GLPRdba795ea964d06
These chewy and tender cookie bars combine warm cinnamon spice with the comfort of rolled oats and almond flour, topped with rich non-dairy chocolate chips. Naturally vegan and gluten-free, they're a satisfying treat that comes together quickly and bakes in just 20 minutes. Perfect for serving at gatherings or enjoying as an everyday dessert.
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Ingredients
1 egg Flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
⅜ cup Virgin coconut oil
¾ cup Coconut sugar
1 teaspoon Vanilla extract
½ teaspoon Baking soda
½ teaspoon Fine grain sea salt
1 teaspoon Ground cinnamon
¾ cup Gluten-free rolled oats
¾ cup Almond flour
⅓ cup Non-dairy chocolate chips
Directions
In a small bowl or mug, mix together the ground flaxseed and water to create a flax egg. Stir well and set aside for 5 minutes to thicken and develop a gel-like consistency.
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing the edges to overhang slightly for easy removal.
In a large mixing bowl, beat together the coconut oil and coconut sugar using electric beaters or a whisk until the mixture is well combined and slightly creamy.
Add the thickened flax egg and vanilla extract to the wet mixture. Beat on medium speed for about 1 minute until fully incorporated.
In the same bowl, add the baking soda, sea salt, and cinnamon. Beat to combine thoroughly, breaking up any clumps.
Fold in the gluten-free rolled oats, almond flour, and 1/4 cup of the non-dairy chocolate chips until the dough just comes together. Reserve the remaining chocolate chips for topping.
Transfer the dough to the prepared pan and spread it out evenly to the edges. Use an offset spatula or the back of a measuring cup to create a smooth, level surface.
Sprinkle the reserved chocolate chips over the top of the dough and gently press them in with the back of a spoon or a pastry roller.
Bake for 18 to 20 minutes, until the bars are golden brown and the edges show slight cracks. The center should be set but still tender.
Allow the pan to cool on a wire rack for 10 minutes. Carefully lift the bars out of the pan using the parchment paper overhang and place them directly on a cooling rack for another 10 to 15 minutes until completely cooled.
Once fully cooled and firm, slice into 12 equal bars with a sharp knife. The bars will be delicate when warm but will firm up considerably as they cool.
