Oatmeal chocolate chip bars with that elusive golden-crisp crust of a bite? Affirmative.
Another snow day- in a lovely, fairy tale string of beautiful snow days. This winter back in New England has warmed this Yankee girl's soul with abundant bird watching, intriguing animal tracks, and icy waterfalls. And on magical occasions, a startling fox encounter (what a handsome rake he was, his thick red coat against the snow!), and the sweep of a yellow hawk pair whisking the clear blue air above us.
Life in the woods of northern Connecticut also triggers a pleasantly familiar hankering.
A craving for a home baked treat- something both sweet and comforting, both old-fashioned and post-modern gluten-free/dairy-free. So we experimented (as we often do, driven by a cupboard bare of snow day treats).
And dear reader, I am glad to tell you, we have a delicious new favorite. These bars are like an oatmeal cookie, but thicker, and slightly crunchy golden on top (and around the edges). Eaten warm from the oven, the chocolate chips are melty and soft. Wait- did I just say, melty? Well. It's true. Forgive the foodie-speak.
As mentioned above, these bars are dairy-free (we used organic coconut oil for the fat), which is good news for gluten-free dairy-free folks. We think they're perfect with a mug of hot coffee or tea. They make a lovely lunch dessert. And a good-enough-to-get-out-of-bed-you-sleepy-head breakfast bar.
The ingredients are simple, and not too complicated. Try 'em.
With love and snow day kisses,
Gluten-Free Oatmeal Chocolate Chip Bars
Kinda like a blonde brownie- but with the texture of oats. Could this be a perfect coffee break snack bar? YES. Might it be a cookie tucked in a lunch tote treat? YES. How about a breakfast bar? BIG YES.
1 cup gluten-free rolled oats
3/4 cup cassava flour
3/4 cup brown sugar
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1 large organic free-range egg, beaten
1/2 cup organic coconut oil, melted
1 teaspoon bourbon vanilla extract
3/4 cup semi-sweet or dark chocolate chips
Preheat the oven to 375° F. Line an 8x8-inch baking pan with parchment paper; edges on two sides for grasping.
In a mixing bowl combine the oats, cassava flour, brown sugar sea salt, baking soda and stir to combine.
Add in the beaten egg, coconut oil, and vanilla.
Stir and mix well.
Add in the chocolate chips, stir to combine.
Scoop the dough into the prepared baking pan and spread it evenly.
Bake in the center of a pre-heated oven for 20 minutes. The top and edges will be golden and slightly crisp. The center should be firm to the touch; check with a wooden pick- it should emerge with no crumbs.
Cool on a wire rack for a few minutes. Lift the bars out of the pan and continue to cool until you feel like cutting them into squares. We couldn't wait very long, so we got slightly unruly looking bars (that were so very, very tasty).
Wrap bars for freezing in a freezer bag, or wrap and store in an airtight container for up to two days.
Makes 12 bars.
Recipe Source: glutenfreegoddessrecipes.com
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