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Rich Chocolatey Oatmeal Cookie Bar with Pecans- Gluten-Free

This thick, rich, chocolatey Oatmeal Chocolate Chip Cookie Bar with pecans is full of chopped pecans and chocolate chips, is easy to make, and is delicious! Great recipe for a snack or holiday cookie tray!

Love Cookies and Cookie Bars? Try our Buttery Chocolate Chip Bars, Snickerdoodle Cookies, and Peanut Butter Blossoms!

Chocolate Chip Pecan Cookie Bar on Wire Rack

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! Lovely for the holiday season!

What you’ll love about this easy recipe:


  • Chewy and Chocolaty
  • It’s an easy bake
  • Full of crunchy, buttery pecans
  • Perfect as a Thanksgiving or Holiday Dessert
  • Cookies are a holiday tradition!
  • Lots of gooey chocolate chips!
  • Gluten-Free

Recipe Ingredients

You will need the following ingredients to make this unique 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 Oatmeal Chocolate Chip Bars

  1. Preheat the Oven to 350 degrees F. and Prepare your 9×13 Baking Pan with Butter, Cooking Spray, or Lining with Parchment.
  2. Melt Butter over low heat and let cool to room temperature.
  3. Whisk cooled Butter, Eggs, Light Brown Sugar, and Vanilla in a medium 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 with a wooden mallet. You can alternately chop pecans on a cutting board.
  6. Mix wet ingredients and dry ingredients in a large bowl until well combined.
  7. Add Chocolate Chips and Pecans. Mix well, integrating all the chocolate chips and chopped pecans.
  8. Place Cookie Dough in a 9×13 prepared baking pan. Press cookie dough into the pan lightly until even.
  9. 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.
  10. Sprinkle a 1/2 cup of chocolate chips over the top of cookies while still warm.
  11. 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.
Can I use other nuts than pecans?

You can use Macadamia Nuts or Walnuts in this Chocolate Chip Cookie Bar Recipe

How can I keep my Gluten-Free Cookie Bars moist?

For best results, do not overbake. They will firm up and retain that delicious, moist texture as they cool.

Are Oats Gluten-Free?

Oats processed in a dedicated gluten-free factory, which prevents cross-contamination from wheat, are your best choice. We also choose Bob’s Mill Certified Gluten-Free Old Fashioned Oats.

Print

Rich Chocolatey Oatmeal Pecan Cookie Bar – Gluten Free

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!

  • Author: Sherie Friedlander
  • 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

Scale

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.

Keywords: Gluten-Free, Holiday Cookies, Gluten-Free Oatmeal Cookie Bars, Gluten Free Diet

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