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Nutrition Facts
Serving Size 1 (48g) Recipe makes 20 servings
Calories 198
Calories from Fat 78		(39%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 67mg		2%
Potassium 120mg		3%
Total Carbohydrate 28.7g		9%
	Dietary Fiber 1.7g	6%
	Sugars 15.2g
Protein 2.9g		5%
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Chocolate Oat Cookie Bars

Recipe #186383 | 40 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: death_by_parsnip
Sep 15, 2006

These are made with oil instead of butter/margarine. They are moist and keep well. Mine tasted better the day after I baked them. They are loosely based on a recipe from How it All Vegan (#26584). The dough is extremely moist, and it maybe possible to cut back on the amount of oil or soy milk.

SERVES 20 , 20 bars (change servings and units)

Ingredients

1 1/2 cups flour
1 cup oats
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar or dry sweetener
1/2 cup oil
1 teaspoon vanilla extract
1/2 cup soymilk
1 cup chocolate chips or carob chips

Directions

1
Preheat oven to 350 degrees.
2
Whisk together dry ingredients (flour, oats, baking powder, baking soda, salt) in a bowl.
3
Mix together the sugar, oil, soymilk, and vanilla.
4
Slowly mix in the dry ingredients. Stir in the chocolate chips.
5
Spread the mixture into a greased 9x13" pan.
6
Bake for approximately 25 minutes or until the cookie bars are golden on top.
7
Cool and cut into bars.

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Featured Reviews for This Recipe

From: nethope

On Jan 15, 2009

I can't believe I found a recipe for (my favorite) chocolate chip oatmeal cookies that's milk-soy-egg allergy-friendly!!! Oh thank goodness. I used rice milk in place of soy milk, and I replaced all but 2 Tbs of oil with applesauce. I liked the results in my 9x13 pan, but it does have a slight taste of "something missing" but I'm pretty sure that just means I need to add more salt. My chocolate chips did stick to the batter nicely, but I did replace most of the oil with homemade applesauce. I'm so happy I found my favorite cookie without allergens!!!

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From: Mommy_gone_crazy

On Sep 23, 2008

This recipe is a nice alternative to some of the higher-fat butter-laden recipes out there. I did make a couple of changes to the recipe. I added a bit more salt than the 1/4 teaspoon called for, and I think that the recipe could maybe have even used a bit more. I also used skim milk in place of the soymilk. Overall, the cookie bars have a nice flavor--you really don't miss the butter. However, I feel that they're missing something (I don't think I left anything out . I also thought that possibly a smaller pan could have been used for my batch of cookie bars--I'll try my 8 x 11 next time. Thanks for the recipe--I'll make this again.

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From: jillybean1961

On Sep 25, 2007

My vegan 13-year old daughter was thrilled I found a recipe that she enjoyed. My other four daughters also enjoyed them. Thanks!

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From: ladypit

On Apr 17, 2007

I had the problem I always have with chocolate chip cookies made with oil; getting the chocolate chips to adhere to the batter. That said, these had a good texture. I used 1/2 the oil and found it to be fine. Thanks for a quick and easy addition to lunchboxes today!

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