Brown Butter Oatmeal Chocolate Chip Cookie Bars Recipe

Introduction

These Brown Butter Oatmeal Chocolate Chip Cookie Bars combine the rich, nutty flavor of browned butter with wholesome oats and sweet chocolate chips. They’re chewy, satisfying, and perfect for a snack or dessert anytime you want a delicious treat with a homemade touch.

Ingredients

• 1 stick salted butter
• 3 cups old fashioned oats
• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet or dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper for easy removal.
2. Step 2: Place the butter in a pot over medium heat. Let it brown lightly until it smells toasted, about 2-3 minutes. Remove from heat and let it cool for 5 minutes.
3. Step 3: In a large bowl, combine the oats, almond flour, baking soda, and salt. Add the browned butter, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
4. Step 4: Fold in the chocolate chips evenly throughout the batter.
5. Step 5: Press the dough firmly and evenly into the prepared baking dish.
6. Step 6: Bake for 25-30 minutes, until the bars are lightly golden around the edges.
7. Step 7: Allow the bars to cool before cutting, or enjoy warm for a softer, gooier texture. Keep in mind warm bars may be messier but delicious!

Tips & Variations

• Use dark chocolate chips for a richer flavor or white chocolate for a sweeter twist.
• Substitute almond flour with oat flour or all-purpose flour if preferred.
• For extra chewiness, add a tablespoon of honey or brown sugar along with maple syrup.
• Try stirring in nuts like chopped walnuts or pecans for extra crunch.
• Make sure your eggs are at room temperature to help the batter mix smoothly.

Storage

Store the cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds if you want a warm, soft treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of salted butter?

Yes, you can use unsalted butter. Just add a small pinch of extra salt to the dough to balance the flavors.

Are these bars gluten-free?

Yes, as long as you use certified gluten-free oats and almond flour, these bars are naturally gluten-free.

Brown Butter Oatmeal Chocolate Chip Cookie Bars Recipe

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★★★★★

4.7 from 57 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 12 large bars 1x
• Diet: Gluten Free

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Description

These Brown Butter Oatmeal Chocolate Chip Cookie Bars are a rich, chewy treat combining nutty brown butter, hearty oats, almond flour, and sweet chocolate chips. Perfectly baked to golden edges and soft centers, they’re an irresistible twist on classic cookie bars that are naturally gluten-free and sweetened with maple syrup.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 stick salted butter
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

Dry Ingredients

• 3 cups old fashioned oats
• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups semi-sweet or dark chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper to ensure easy removal of the bars later.
2. Brown the Butter: Place the stick of salted butter in a pot over medium heat. Let it cook for 2-3 minutes until it turns golden brown and releases a toasted, nutty aroma. Remove from the heat and allow it to cool for about 5 minutes to prevent cooking the eggs when mixed.
3. Mix Ingredients: In a large bowl, combine the old fashioned oats, almond flour, baking soda, and salt. Add the cooled brown butter, melted coconut oil, maple syrup, eggs, and vanilla extract. Beat everything together until well incorporated. Finally, fold in the chocolate chips evenly throughout the batter.
4. Press and Bake: Transfer the dough into the prepared baking dish, pressing it down evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set.
5. Cool and Serve: Once baked, you can allow the bars to cool completely before slicing for neat bars, or enjoy them warm for a gooey, messier but incredibly delicious experience.

Notes

• For best texture, allow the bars to cool completely before cutting. Warm bars are softer and more delicate.
• Using almond flour and oats makes this recipe naturally gluten-free, but ensure your oats are certified gluten-free if needed.
• Brown butter adds a rich, nutty flavor that elevates these cookie bars beyond the basic version.
• Maple syrup can be substituted with honey if preferred, but the flavor will be slightly different.
• Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown butter, oatmeal, chocolate chip, cookie bars, gluten free dessert, almond flour, maple syrup