Chocolate Chip Oat Bars

chocolate chip oat bars

Here’s a recipe a tried this weekend. I adapted it from the recipe on the Nestle chocolate chip bag. I made bars, but you could certainly try them as cookies. I find that bars are quick and easy and I don’t have to deal with the cookies spreading out too much.

These fall apart easily. I might try adding more xanthan gum, but I think a lot of it has to do with using non-instant oats. Definitely let them cool completely if you want to cut them up and take them somewhere. If not, plan on eating them with a fork. Either way, they are delicious!

Chocolate Chip Oat Bars
Recipe type: Dessert
  • ½ cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 1¼ cups packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2½ cups gluten-free oats (Cream Hill Estates, Bob's Red Mill)
  • 2 cups chocolate chips
  • 1 cup chopped nuts, optional
  1. Combine the flours, starches, baking soda, salt and xanthan gum.
  2. In a mixing bowl, beat together the butter and sugar until creamy.
  3. Beat in the eggs and vanilla.
  4. Gradually beat in the flour mixture.
  5. Stir in the oats, chocolate chips, and nuts. Spread in a greased 15 x 10 inch jelly roll pan.
  6. Bake at 375° for 25 minutes.
  7. Cool in the pan on a wire rack.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. These are very good. I didn't have chocolate chips so I used butterscotch. I also used steel cut oats, which I should have soaked in something first because they are a little chewy and hard in the baked bar and get stuck in my teeth.
    I'd like to make these with regular oats, no chips and put a sugar glaze on them.
    Thanks for the recipe. I'm going to use it again!

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