Hello, oatmeal cookie bars. I set out to make No Bake Chocolate Oatmeal Drop Cookies, but ran across an amazing-sounding recipe in a new cookbook of mine: Healthy in a Hurry.
It’s a recipe for Dark Chocolate Oatmeal Bars, and it’s pretty healthy right off the bat, but I used sucanat instead of brown sugar, and whole wheat white flour instead of a combination of white and wheat.
I also used dark chocolate chips instead of chunks, but that’s just because that’s what I had on hand.
I love dark chocolate and walnuts in cookies. It’s an incredible combination.
And the best part?
I can totally eat these for breakfast and not feel bad about it at all.
The original recipe said it makes 24 bars, but I cut mine into 32, and those are just the right size for us. And the rectangular shapes make perfect milk-dunkers. Yum!
The results are absolutely incredible.
The entire family loved these cookie bars. And, for whatever reason, cookie bars seem to be so much easier to get right than separate cookies. It always seems cookies can be easily too crispy or too soft, but cookie bars are more forgiving.
Anyone else have that experience?
Dark Chocolate and Walnut Oatmeal Cookie Bars
1 1/2 cups gluten-free or whole wheat white flour
1 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sucanat (like this)
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
1 tablespoon vanilla extract
1 cup walnut pieces
6 ounces (a little over a cup) dark chocolate chips
Preheat oven to 350F (180C).
Stir together ingredients.
Grease a 9 x 13 baking dish. Place dough on dish and spread out. Bake for 20 minutes.
Once cool, cut bars and serve.
The Super Easy Vegetarian Slow Cooker Cookbook
Want more vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE. Or you can buy it through the Amazon link below.