Almond Flour Oatmeal Chocolate Chip bars - Gooey, Chewy, Nutty, and Chocolaty these Gluten-Free Almond Flour Chocolate Chip Bars are simply sensational 😋
You can make these bars at any time of the year.
Be it for a Christmas party or a Thanksgiving dinner or any other time, these healthy almond chocolate chip bars are totally worth it.
Just like these Healthy Strawberry Oatmeal Bars with Dark Chocolate Chunks or
or these Chocolate Coconut Bars
After making No Bake Almond Flour Chocolate Chip Cookie Dough Bars the other day, I was inspired to make this recipe.
Only, I wanted to bake it. I wasn't ready to refrigerate my bars for another half hour!
Baking Bars has been the best way to enjoy a small portion of dessert without worrying about calories. These adorable almond flour bars are something that struck me all of a sudden.
No doubt, Blanched Almond flour is expensive. But, it is so healthy! Read more about Health Benefits of Almond flour. Along with Almond Flour I've added some Oatmeal flour to make it chewy!
- 🥘 Ingredients
- 🔪 Instructions
- Step 1: Combine Dry Ingredients
- Step 2: Combine Wet Ingredients
- Step 3: Combine Wet Ingredients and Dry Ingredients
- Step 4: Fold Almonds and Chocolate Chips
- Step 5: Bake
- 📖 Substitutions
- 🍽 Variations
- 📦 Storage
- ⏰ Make-Ahead
- 💡 Key Tips
- Almond Flour Oatmeal Chocolate Chip Bars (Gluten-Free | Vegan)
These are the ingredients that you'll need to make these bars. Get them ready beforehand and then follow with the recipe.
- Almond Flour
- Oatmeal Flour
- Baking Powder
- Almond Butter
- Flax Egg
- Pure Vanilla Extract
- Coconut Sugar
- Chopped Almonds
- Chopped Dark Chocolate Chunks
- Vegan Dark Semi-Sweet Chocolate Chips
See recipe card for quantities. Also check out the video for a visual
Step 1: Combine Dry Ingredients
In a medium-sized mixing bowl combine Almond Flour, Oatmeal Flour, Baking Powder, and Salt. Whisk lightly with a balloon whisk. Keep aside.
Step 2: Combine Wet Ingredients
In an another medium-sized mixing bowl combine Almond Butter, Flax egg, Pure Vanilla Extract, and Coconut Sugar. Use an electric mixer or a stand mixer with paddle attachment. Whisk until it becomes creamy.
Step 3: Combine Wet Ingredients and Dry Ingredients
In a separate bowl combine Wet Ingredients and Dry Ingredients. Whisk until combines.
Step 4: Fold Almonds and Chocolate Chips
Finally fold Chopped Almonds and Semi Sweet Chocolate Chips.
Step 5: Bake
Press it down in a parchment paper lined 8x8 baking tray. Bake for 32-33 minutes. Allow it to cool down completely and then cut it into bars and serve.
💭 Hint: The bar batter should be thick and lumpy. If it has become liquidy (it will probably not) then you can add some oatmeal flour.
- Coconut Flour - Coconut flour absorbs a lot of moisture. So, you'll have to increase your wet ingredients accordingly.
- Keto - If you are on a keto diet, then you can replace coconut sugar with stevia or any other keto sweeteners and instead of Oatmeal Flour you can use Coconut Flour. I haven't tried the keto version so I cannot comment how it would taste.
You can check out this article for Keto Cookie Bars by Arman from Big Man's World. You'll get a good idea of how to make this recipe fit for your keto diet.
I love how certain ingredients can change the taste of these bars. Feel free to play around with the ingredients in your kitchen.
- Maple Syrup - You can replace the coconut sugar with Pure Maple Syrup.
- Ground Cinnamon - Baking without cinnamon is so not complete. So add a pinch of ground cinnamon to make it more fragrant and add a nutty taste.
- Eggs - If you are comfortable using eggs, then use eggs. Make sure they are at room temperature.
- Chia Egg - If you cannot make Flax egg for any reason you can also make chia egg.
- Peanut Butter & Peanuts - Peanut Butter and chocolate is an excellent combination. You can add peanut butter and peanuts instead of almond butter and chopped almonds.
- Cashew Butter - Cashew Butter is an excellent alternative to Almond Butter.
Have a look at these Vegan Almond Flour Brownies with Macadamia Nuts (Vegan | Gluten Free) and get a better idea of how to use flax egg or chia egg for your recipe.
Store these bars tightly wrapped with a plastic wrap in your refrigerator for 2-3 days. Since there are no perishable ingredients they might last even longer.
You can make these bars ahead of time. Just press it down in a baking dish and cover it tightly with a plastic wrap. Freeze this.
When ready to bake, remove the plastic wrap. Pop it into the oven for a quick 30-35 minute baking time. Cool down for an hour and serve.
💡 Key Tips
- Allow the Bars to cool down completely before cutting them into bars.
- Allowing them to set helps you cut proper shapes.
If you are making this recipe, then please leave a rating below. Also take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik and let me know how this turned out.
Almond Flour Oatmeal Chocolate Chip Bars (Gluten-Free | Vegan)
- ¾ cup Almond Butter or 1½ cup Peanut Butter OR Cashew Butter
- ½ cup coconut sugar or ⅓ cup brown sugar and ½ cup Pure Maple syrup or simply 1 cup brown sugar or any keto sweetners like monk fruit or erythritol
- 2 tablespoons ground flax + 4 tablespoons water or 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup almond flour
- ¾ cup organic quick rolled oats
- 1 teaspoon baking powder
- ⅛ teaspoon Kosher salt
- 8 oz dark chocolate roughly chopped
- ½ cup chopped almonds divided
- ¼ cup vegan semi sweet dark chocolate chips
- Preheat oven to 350°F OR 180°C. Line an 8x8 inch baking tray with parchment paper. Set aside.
- In a medium-sized mixing bowl add the wet ingredients. Use a stand mixer fitted with a paddle attachment or a electric mixer to whisk until creamy.
- In an another medium-sized mixing bowl combine dry ingredients. Whisk lightly using a balloon whisk.
- Combine wet and dry ingredients. Use a spatula to mix everything. Fold chopped dark chocolate and chopped almonds.
- Press down in a baking tray lined with parchment paper. Add chopped almonds and vegan dark chocolate chips.
- Bake for 30-32 minutes. Cool down for 1 hour completely before cutting into bars.