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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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