Recipe: Soft Baked Oatmeal Cookie Bars

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Sometimes you just need a cookie.

Actually, if you ask Jesse, that sometimes is all the time because, according to him, there's never a bad time for cookies. Luckily for you, Jesse's cookie monster side is exactly the reason I'm sharing this recipe with you. 

You see, anytime I ask Jesse what I should bake, his first response always seems to be some type of cookie. Unfortunately for him, those cookie requests aren't always fulfilled as I'd much rather make something quick and easy that doesn't involve chilling or a mixer.

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But that's where these cookie bars come in. You see, they can be whipped up in MINUTES and don't require anything other than a mixing bowl and a spoon or spatula. 

There's no melting, no whipping, no chilling - just mix, bake and slice. 

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But even better than that? Despite how simple they are to make, they're seriously, ridiculously delicious. So delicious that we make this recipe at least a few times a month - if not weekly (and they're especially delicious if baked in a muffin tin as that way every single side is chewy and crunchy and delicious).

But let me share the recipe with you! >> 

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Healthy Soft Baked Oatmeal Cookie Bars makes 9 bars 

low fat, gluten free, clean eating friendly, dairy free, vegan option

1/4 cup (50g) coconut sugar or brown sugar 

3 tbsp (45ml) rice bran oil, melted coconut oil or butter

1 tsp vanilla extract 

1 egg white (30g - or use 1/2 tbsp ground flax or chia seed with 1 1/2 tbsp water for an egg free/vegan option) 

1/2 cup (60g) gluten free plain flour 

1/2 cup (45g) gluten free oats* (quick or rolled oats work)

Optional: mix-ins of your choice (we used ~1/4 cup raisins but you can use chocolate chips, nuts or whatever you fancy!)

• Preheat oven to 180C/355F
• Line an 8x8" (or smaller) cake tin with baking paper and set aside (if you don't want to make it in a tin, you can also make these in muffin tins - we made the pictured ones in a square muffin tin)
• In a medium mixing bowl, combine your sugar, oil, vanilla and egg white (or flax/chia egg). 
• Add in your flour, oats and mix-ins, mixing until just combined.
• Pour your mixture into your prepared tin (or muffin tins - we usually use a heaped teaspoon of mix in each well).
• Bake for 10-15 minutes or until golden and set (if you're doing them in muffin tins, it takes around 7-8 minutes). 
• Allow to cool before slicing and serving!
• These cookie bars will keep at room temperature for 3-4 days.

*Find out more about oats on a gluten free diet. If you can't eat or don't have oats, feel free to switch them for quinoa flakes (you may just need to add a little extra sugar as quinoa flakes can be quite bitter) or another 1/2 cup of flour for regular cookie bars. 

But tell me, what's your favourite kind of dessert/sweet treat?

And what is your favourite type of cookie?

I'm usually a cake or ice cream girl, however, if I'm having a cookie, I loveeee a good chocolate chunk cookie. Chunk because chips are for wimps ;) Closely followed by oatmeal raisin cookies and peanut butter cookies.

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