Easy vegan oatmeal cookie bars studded with chocolate chips—crisp at the edges, soft and chewy in the center. This simple recipe uses just nine ingredients and yields a decadent, crowd-pleasing dessert that’s both vegan and naturally gluten-free when you use certified gluten-free oats.
Why You’ll Love Vegan Oatmeal Cookie Bars
- Vegan and naturally gluten-free (use certified gluten-free oats).
- Only nine basic ingredients.
- Quick prep and easy bake.
- Can be made without refined sugar.
- All the flavor and texture of an oatmeal chocolate chip cookie in bar form.
- Crunchy edges with a soft, gooey center.
- Nut-free and easy to customize with mix-ins.
These bars are versatile: add walnuts, pecans, dried fruit, or a swirl of caramel. They freeze and reheat well, so they make a reliable make-ahead dessert or treat to pack in lunches. Despite being vegan and gluten-free, they remain rich and indulgent—perfect for serving with coffee, tea, or a cold glass of plant milk.
Ingredient Notes
- Vegan butter: Any plant-based butter works—stick-style butters tend to give the best texture. Use salted or unsalted according to taste.
- Brown sugar: Light or dark brown sugar is fine. For a refined-sugar-free option, substitute coconut sugar.
- Granulated sugar: Regular cane sugar is used here; omit for a less-sweet bar or reduce the amount if preferred.
- Flax “egg”: Ground flaxseed mixed with warm water provides binding without eggs—mix and let it thicken for a few minutes.
- Vanilla: Pure or imitation vanilla extract both work.
- Oat flour: Use store-bought oat flour or make your own by processing rolled oats to a fine powder.
- Rolled oats: Use old-fashioned or large-flake rolled oats for texture; quick oats are a substitute if needed.
- Baking soda: Required for lift and browning; do not substitute with baking powder.
- Chocolate chips: Use your favorite vegan chocolate chips or chopped dark chocolate.
Scroll to the complete recipe card below for exact measurements.
How to Make Vegan Oatmeal Cookie Bars
Step 1: Melt the vegan butter and prepare the flax “egg” by combining 1 tablespoon ground flax with 3 tablespoons warm water. Let both rest for about 10 minutes so the butter cools and the flax thickens. Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
Step 2: In a large bowl, whisk together the cooled melted butter, brown sugar, granulated sugar, the flax “egg,” and vanilla until smooth and combined.
Step 3: Stir in the oat flour, rolled oats, baking soda, and salt until just combined. Fold in the chocolate chips, reserving a few to sprinkle on top if you like.
Step 4: Press the batter evenly into the prepared pan and scatter extra chocolate chips over the surface for a glossy finish. Bake for 30–35 minutes, until the edges are golden and cracks form on top. The center may look slightly underbaked—that’s expected. The bars will firm up as they cool.
Step 5: Cool the bars in the pan at least 30 minutes before slicing into 16 squares. Longer cooling time yields cleaner slices. Use the parchment overhang to lift the slab from the pan, then cut with a sharp knife.
Recipe FAQs
Are these bars gluten-free? Yes, when you use certified gluten-free rolled oats and oat flour, the recipe is naturally gluten-free. If you have severe gluten sensitivity, ensure all ingredients are labeled gluten-free to avoid cross-contamination.
Are these bars vegan? Yes. Use plant-based butter and vegan chocolate chips and the bars are fully vegan.
Notes & Tips
- Reduce sugar: Omit the granulated sugar for a less sweet bar; coconut sugar can replace brown sugar.
- Measure accurately: For consistent results, weigh ingredients with a digital scale if possible.
- Cooling: Allow the bars to cool thoroughly in the pan so they set properly and slice cleanly.
- Substitutions: All-purpose flour can work in place of oat flour though texture will differ; this has not been extensively tested.
How to Store
- Cool completely before storing.
- Store in an airtight container at room temperature for 3–4 days, or refrigerate up to one week.
- To freeze: wrap the cooled slab or individual bars tightly and freeze up to three months. Bars are delicious straight from the freezer.
Vegan Oatmeal Chocolate Chip Cookie Bars
Ingredients
- ½ cup vegan butter, melted and cooled (113 g)
- 1 tbsp flaxseed meal + 3 tbsp warm water
- ½ cup brown sugar (96 g)
- ¼ cup granulated sugar (48 g) — optional
- 2 tsp vanilla extract
- 1¼ cup oat flour (150 g)
- 1¼ cups rolled oats (113 g)
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chunks or chips + extra for sprinkling (80 g)
Instructions
- Melt the vegan butter and prepare the flax “egg” (mix flaxseed meal with warm water). Let rest 10 minutes.
- Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
- In a large bowl, combine melted butter, brown sugar, granulated sugar (if using), flax “egg,” and vanilla.
- Stir in oat flour, rolled oats, baking soda, and salt until evenly combined. Fold in chocolate chips.
- Spread batter into the prepared pan, top with extra chips if desired, and bake 30–35 minutes until edges are golden and cracks appear.
- Cool at least 30 minutes in the pan before lifting out and slicing into 16 bars.
Notes
Measure ingredients accurately for best results. For a refined-sugar-free version, substitute coconut sugar for brown sugar and omit the granulated sugar. Store leftovers in the fridge up to a week or freeze up to three months.
Nutrition (per bar)
Approximate: 141 kcal, 20 g carbs, 3 g protein, 5 g fat, 177 mg sodium, 2 g fiber, 9 g sugar.