September 22, 2008


Chocolate Chip Oat Bars

gluten-free 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!

1 3/4 c. gluten-free flour mix (I used 1 c. rice based mix; 3/4 c. sorghum based)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum

1 1/4 c. packed brown sugar
1 c. (2 sticks) butter, softened
2 large eggs
2 tsp. vanilla extract
2 1/2 c. gluten-free oats (Cram Hill Estates, Bob's Red Mill)
2 c. chocolate chips
1 c. chopped nuts, optional (I didn't use any this time)

Combine the flour, baking soda, salt and xanthan gum. In a mixing bowl, beat together the butter and sugars until creamy. Beat in the eggs and vanilla. Gradually beat in the flour mixture. Stir in the oats and chocolate chips (and nuts). Spread in a greased 15 x 10 inch jelly roll pan. Bake at 375 degrees for 25 minutes. Cool in the pan on a wire rack.

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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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