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stack of oatmeal chocolate chip bars

Healthy Oatmeal Chocolate Chip Bars (Vegan + Gluten Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These super chewy and sweet healthy oatmeal chocolate chip bars are just 7 ingredients, full of melty chocolate chips, and the perfect easy cookie bar recipe! Naturally vegan, eggless, dairy free, and refined sugar free, yet you’d never know it!


  • 160 grams rolled oats
  • 160 grams all-purpose flour (see note for gluten-free oat flour version)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 150 grams unsweetened applesauce, room temperature
  • 120 grams maple syrup, room temperature
  • 113 grams vegan butter, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips


  1. Preheat the oven to 350F, and line an 8×8 baking pan with parchment paper and oil.
  2. Measure out all ingredients before beginning.
  3. Whisk the dry ingredients: in a medium bowl, whisk together the oat flour, rolled oats, arrowroot starch, baking powder, baking soda, and sea salt. Set aside.
  4. Mix the wet ingredients: in a large bowl, cream together the vegan butter and maple syrup, about 2-3 minutes. Then add in the applesauce and vanilla extract and mix again.
  5. Fold in the dry ingredients: add the dry ingredients to the wet and use a rubber spatula to gently fold together. The mixture will be very thick like a dough. If needed, you can add an additional 2 tbsp of dairy free milk. Then fold in the chocolate chips.
  6. Bake the cookie bars: press the dough into the baking pan and bake the oatmeal bars for 25-27 minutes, or until a toothpick comes out clean. Remove from the oven, and allow the cookie bars to cool in the pan for 10 minutes. 
  7. Slice and serve: slice and serve the oatmeal cookie bars with a sprinkle of sea salt. Enjoy!


Gluten free oat flour: instead of using 160 grams all-purpose flour, replace with 170 grams oat flour + 1 tbsp arrowroot starch.