The Best Gluten Free Chocolate Chip Oatmeal Bars with Pecans
The Best Gluten Free Chocolate Chip Oatmeal Bars with Pecans an easy cookie bar recipe your family will love! This easy cookie recipe contains chocolate chips, vanilla, butter and lots of crunchy pecans!
If you love crunchy pecans, then this cookie bar is for you! It’s a chewy, chocolatey dessert that is special! If you are on a gluten-free diet, this will be the perfect addition to your cookie repertoire. It’s lovely for the holiday season! My landscaper was working in my garden, and I brought him one of these bars and other holiday cookies. This was his favorite!
Love Cookies and Cookie Bars? Try our Buttery Chocolate Chip Bars, Snickerdoodle Cookies, and Peanut Butter Blossoms!
What you’ll love about this easy recipe:
Recipe Ingredients
You will need the following ingredients to make this delicious Oatmeal Cookie Bar with Pecans and Chocolate Chips.
- Old Fashioned Oats – I used Bob’s Mill Certified Old Fashioned GF Oats
- All Purpose Flour – I used Cup 4 Cup Gluten-Free Multipurpose Flour
- Light Brown Sugar
- Cinnamon
- Unsalted Melted Butter
- Pure Vanilla Extract
- Baking Soda
- Sea Salt
- Eggs
- Semi-Sweet Chocolate Chips
- Crunchy Pecans
Ingredient Notes
- You can also use Bob’s Red Mill All-Purpose Gluten-Free Flour Blend
- Use Old-fashioned Oats for best results.
How To Make Gluten-Free Chocolate Chip Pecan Bars
- Preheat the Oven to 350 degrees F. and Prepare your 9×13 Baking Pan with Butter, Cooking Spray, or Lining with Parchment.
- Melt Butter over low heat and let cool to room temperature.
- Whisk cooled Butter, Eggs, Light Brown Sugar, and Vanilla in a medium bowl until smooth.
- Mix gluten-free oats, Flour, Salt, Cinnamon, and Baking Soda in a large bowl.
- Place Pecans in a large baggie and pound with a wooden mallet. You can alternately chop pecans on a cutting board.
- Mix wet ingredients and dry ingredients in a large bowl until well combined.
- Add Chocolate Chips and Pecans. Mix well, integrating all the chocolate chips and chopped pecans.
- Place Cookie Dough in a 9×13 prepared baking pan. Press cookie dough into the pan lightly until even.
- Bake for 25-30 minutes in the center rack. Remove when cookie bars are light golden brown, and a toothpick test comes out clean. Do not overbake. Test regularly, starting at the 25-minute mark so as not to overbake.
- Sprinkle a 1/2 cup of chocolate chips over the top of cookies while still warm.
- Cool for at least 30 minutes before cutting into squares.
Storage and Reheating
Store in an airtight container for up to 4 days. You can also refrigerate for up to 7 days.
I love these bars served warm with a small scoop of vanilla ice cream. You can heat in the microwave for 30-45 seconds.
Additions and Substitutions
- You can also substitute chopped Macadamia nuts for pecans
- Milk Chocolate Chips also work beautifully.
Frequently Asked Questions About Gluten Free Chocolate Chip Oatmeal Bars with Pecans
You can use Macadamia Nuts or Walnuts in this Chocolate Chip Cookie Bar Recipe
Do not overbake for best results. As they cool, they will firm up and retain that delicious, moist texture.
Oats processed in a dedicated gluten-free factory, which prevents cross-contamination from wheat, are your best choice. We use Bob’s Mill Certified Gluten-Free Old Fashioned Oats.
I hope you loved this: The Best Gluten Free Chocolate Chip Oatmeal Bars with Pecans. If you make it, leave a rating so I know you liked it!
Our Favorite
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The Best Gluten Free Chocolate Chip Oatmeal Bars with Pecans
This chocolaty, rich, chewy oatmeal chocolate chip gluten-free pecan bar is full of chopped pecans and chocolate chips, is easy to make, and is delicious! Great recipe for a snack or holiday cookie tray!
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
- Yield: 12 Large Bars 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 Cups Old Fashioned Oats
1 and 1/2 Cup Gluten Free All Purpose Flour
1 and 1/2 Cups Light Brown Sugar
1 Teaspoon Cinnamon
14 Tablespoons Unsalted Butter
2 Teaspoons Pure Vanilla Extract
1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
2 Large Eggs
2 Cups Semi-Sweet Chocolate Chips
2 Cups Crunchy Pecans chopped
Instructions
Step 1. Preheat the Oven to 350 degrees F. Prepare your 9X13 Baking Pan with Butter, Cooking Spray or Lining with Parchment Paper,
Step 2. Melt Butter over low heat and let the butter cool to room temperature
3. Whisk cooled Butter, Eggs, Light Brown Sugar, and Vanilla in a large bowl until smooth.
4. Mix gluten-free Oats, Flour, Salt, Cinnamon, and Baking Soda in a large bowl.
5. Place Pecans in a large baggie and pound them with a wooden mallet. You can alternately chop pecans on a cutting board.
6. Mix wet ingredients and dry ingredients until well combined.
7. Add Chocolate Chips and Pecans. Mix well. I used my hands to combine it to integrate all the chocolate chips and pecans into the cookie dough.
8. Place Cookie Dough in a large, 9 x 13 prepared baking pan.
9. Bake for 25-30 minutes in the center rack. Remove when cookies are light golden brown and a toothpick comes out clean from the center. For best results, do not overbake. Check regularly at the 25-minute mark.
10. Sprinkle a 1/2 cup of chocolate chips over the cookie bars while still warm.
11. Cool completely before cutting into squares. If you lined the pan with parchment, you can lift bars out of the pan before cutting into squares.
Notes
Store in an airtight container for up to 4 days. You can also refrigerate for up to 7 days.
I love these bars served warm with a small scoop of vanilla ice cream. You can heat in the microwave for 30-45 seconds.
Kids loved them!
Sherie’s chocolate oatmeal cookie bar is very delicious and a perfect snack.
Thats’s so sweet! Happy Holidays!