Ingredients
Scale
Wet Ingredients:
- 2 tablespoons melted coconut oil
- ¼ cup unsalted natural almond butter
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 1 cup gluten-free rolled oats
- ¼ cup gluten-free oat flour
- 2 tablespoons ground flax
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Add-ins:
- ½ cup raisins
- ½ cup chopped walnuts
Instructions
- Preheat my oven to 350°F and line an 8×8 pan with parchment paper or greased foil.
- In a medium bowl, I whisk together all the wet ingredients: coconut oil, almond butter, maple syrup, coconut sugar, and vanilla until smooth.
- In a separate large bowl, I combine all the dry ingredients: oats, oat flour, flax, cinnamon, and salt.
- Next, I pour the wet mixture over the dry ingredients and fold everything together with a rubber spatula until well combined.
- I gently fold in the raisins and walnuts until evenly distributed throughout the mixture.
- Then I transfer the mixture to my prepared baking pan and use a spatula to spread it into an even layer.
- I bake the oatmeal raisin cookie bars for 15-20 minutes, keeping in mind they’ll firm up as they cool.
- After baking, I allow them to cool completely on a wire rack before cutting into 16 bars.
Notes
- Don’t overbake these oatmeal raisin cookie bars! They should look slightly underdone when you take them out of the oven.
- For extra flavor, try toasting the walnuts before adding them to the mixture.
- Make sure your almond butter is well-stirred before measuring.
- The parchment paper makes it super easy to lift the entire batch out of the pan for clean cutting.
- Let them cool completely before cutting for the cleanest edges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 148 kcal
- Sugar: 17 g
- Sodium: 75 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 13 mg