chocolate chip and oat cookie bars
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GF Coconut Oat Vegan Cookie Bars

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GF Coconut Oat Vegan Cookie Bars is exactly the kind of homemade treat I love to eat! Coconut, oats and chocolate; a little chewy and crunchy at the same time. My husband has been grabbing two handfuls at a time every time he walks into the kitchen. I’m sure glad this recipe makes a large pan!

 

 

This is an easy recipe to make vegan or egg-free without noticing much change in the final result. For these particular cookie bars I always use a combination of egg replacers as you will read below. The cookie bars will be a tad less crunchy if you use eggs.

 



These two egg-replacers are actually my “go to” egg replacers that I use in most of my baking. You can use any type that you prefer.

Aquafaba is an outstanding substitute for eggs and might be worth trying if you haven’t yet.
For this recipe the egg replacer should be equivalent to 3 whole eggs.

Ener-G Egg Replacer is a great product I have used for years in baking.

To Make GF Coconut Oat Vegan Cookie Bars You Will Need These Ingredients:

  • Coconut oil
  • Brown sugar
  • Sugar, I used beet sugar
  • Creamy natural peanut butter
  • Aquafaba or (2 eggs)
  • Ener-G Egg Replacer  2 Tbsp water or (1 egg)
  • Vanilla extract
  • Gluten free old-fashioned oats
  • Baking soda
  • Unsweetened coconut
  • Semi-sweet or dark chocolate chips, I used Enjoy Life Dark Allergy Friendly Chocolate Chips


This recipe makes a big pan full so if you don’t eat them all in a couple days freeze for longer storage.

I hope you enjoy every bite of these cookie bars!

 

GF Coconut Oat Vegan Cookie Bars

Delicious easy to make cookie bars for any party, picnic, or celebration. A healthier, low-fat dessert with vegan options you can also enjoy as a snack.
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Keyword: allergy-friendly, cookie bar, cookie bars, corn-free, dairy-free, dessert, egg-free, gluten-free, soy-free
Servings: 30 Servings
Calories: 246kcal

Ingredients

  • 1/2 cup coconut oil
  • 1 cup brown sugar lightly packed
  • 1 cup granulated sugar I used beet sugar
  • 1 1/2 cups natural peanut butter creamy
  • 6 Tbsp Aquafaba or 2 eggs
  • 1 1/2 Tbsp Ener-G Egg Replacer 2 Tbsp water or 1 egg
  • 1 Tbsp vanilla extract
  • 4 1/2 cups gluten free old-fashioned oats
  • 1 tsp baking soda
  • 3-4 Tbsp unsweetened coconut
  • 1 cup semi-sweet or dark chocolate chips I used Enjoy Life Dark Allergy Friendly Chocolate Chips

Instructions

  • Preheat oven to 350. Line a large cookie sheet with parchment paper, silicone liner or use a non-stick cooking spray.
  • In a large mixing bowl add coconut oil, sugars, and peanut butter. Mix well.
  • Add egg replacers and vanilla extract. Mix well.
  • Add oats and baking soda. Mix until well combined.
  • Stir in coconut and chocolate chips. I use my hands to mix this really well.
  • Press dough onto prepared baking pan as evenly as possible. The dough will seem odd because it will not hold together at this point...just press it all on the pan. It come together in the baking process. Move chocolate chips around if needed to even them out throughout the pan. You can even add a few more on top if you like.
  • Bake for 20 minutes. The bars may not look done in the center but they will continue to cook after they are removed from the oven.
  • Let the bars sit for 30-60 minutes before cutting.

Notes

These two egg-replacers are actually my "go to" egg replacers that I use in most of my baking. You can use any type that you prefer.
Aquafaba is an outstanding substitute for eggs and might be worth trying if you haven't yet.
For this recipe the egg replacer should be equivalent to 3 whole eggs.
Ener-G Egg Replacer is a great product I have used for years in baking.

Nutrition

Serving: 1Serving | Calories: 246kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 105mg | Potassium: 174mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3IU | Calcium: 22mg | Iron: 1mg

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gluten-free coconut and oat cookie bars

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