Vegan Oatmeal Cookie Bars Recipe

Rolled oats: These are whole oats that have been steamed and flattened, providing a chewy texture and nutty flavor.

Almond flour: Made from finely ground almonds, this flour is gluten-free and adds a rich, nutty flavor.

Maple syrup: A natural sweetener derived from the sap of maple trees, offering a distinct, rich sweetness.

Coconut oil: A versatile oil that solidifies at room temperature, adding moisture and a subtle coconut flavor.

Vanilla extract: A liquid flavoring derived from vanilla beans, enhancing the overall flavor of the bars.

Baking soda: A leavening agent that helps the bars rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Vegan chocolate chips: Dairy-free chocolate chips that add a rich, chocolatey taste to the bars.

When mixing the oats and almond flour with the baking soda and salt, ensure that they are evenly distributed to avoid any clumps. This will help the cookie bars bake more uniformly. Additionally, when folding in the vegan chocolate chips, be gentle to maintain the texture of the mixture. Press the mixture firmly into the lined baking dish to ensure the bars hold their shape after baking.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with oat sensitivities.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and adds a subtle coconut flavor, but you may need to adjust the liquid content as it absorbs more moisture.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good vegan alternative.

• coconut oil - Substitute with olive oil: Olive oil can be used as a healthier fat alternative, though it may slightly alter the flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the bars.

• baking soda - Substitute with baking powder: Baking powder can be used, but you may need to use a bit more to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content.

• vegan chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative that provides a similar texture and sweetness.

• To keep your vegan oatmeal cookie bars fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to 5 days.
• If you prefer a slightly firmer texture, you can store them in the refrigerator. This will extend their shelf life to about 7-10 days.
• For longer storage, freezing is an excellent option. First, cut the cookie bars into individual portions.
• Wrap each bar tightly in plastic wrap or aluminum foil to prevent freezer burn. You can also use reusable silicone bags for an eco-friendly option.
• Place the wrapped bars in a freezer-safe container or a zip-top freezer bag. Be sure to label the container with the date.
• When you're ready to enjoy a bar, simply remove it from the freezer and let it thaw at room temperature for about 20-30 minutes. For a quicker option, you can microwave it for 10-15 seconds.
• If you like your cookie bars warm, pop them in a preheated oven at 350°F (175°C) for about 5 minutes after thawing. This will give them a freshly-baked taste and texture.
• Remember to always check for any signs of spoilage, such as an off smell or mold, before consuming stored desserts.

• Preheat your oven to 300°F (150°C). Place the vegan oatmeal cookie bars on a baking sheet lined with parchment paper. Heat for about 10 minutes or until they are warm and slightly crispy on the edges.

• Use a microwave for a quick reheat. Place a cookie bar on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the cookie bars too soft.

• For a toaster oven, set it to 300°F (150°C). Place the cookie bars directly on the rack or on a piece of foil. Heat for 5-7 minutes until they are warm and slightly crispy.

• If you prefer a stovetop method, use a non-stick skillet over low heat. Place the cookie bars in the skillet and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid burning.

• For an air fryer, preheat to 300°F (150°C). Place the cookie bars in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure even warming.

• Oven: Used to bake the oatmeal cookie bars at the specified temperature.

• Mixing bowl: Used to combine all the dry and wet ingredients together.

• Measuring cups: Used to measure out the rolled oats, almond flour, maple syrup, and coconut oil accurately.

• Measuring spoons: Used to measure the vanilla extract, baking soda, and salt.

• Spatula: Used to mix the ingredients and fold in the vegan chocolate chips.

• Baking dish: Used to press the mixture into for baking.

• Parchment paper: Used to line the baking dish to prevent sticking.

• Knife: Used to cut the cooled cookie bars into portions.

• Cooling rack: Used to cool the baked cookie bars before cutting.

Pre-measure ingredients: Measure out rolled oats, almond flour, and other ingredients in advance to streamline the process.

Use a food processor: Quickly combine dry ingredients like oats and almond flour by pulsing them in a food processor.

Melt coconut oil in microwave: Save time by melting coconut oil in the microwave instead of on the stove.

Line baking dish with parchment: Use parchment paper to line your baking dish for easy removal and cleanup.

Cool on wire rack: Speed up cooling by transferring the baking dish to a wire rack.