A gluten-free, egg free oatmeal chocolate chipΒ barΒ that holds together, is chewy, melts in your mouth, and sweet is totally possible!
The recipe was developed for my very good friend who was recently diagnosed with multiple food allergies. She can’t have yeast, gluten, eggs, coconut, and more and it was her birthday. All she wanted was chocolate chip cookies she could eat and actually enjoy. That meant a recipe using more traditional sugars in traditional ratios. It was worth it, she loved them!
For this recipe I used 1 tablespoon grass-fed beef gelatin (like this one
To make the cookies, preheat your oven to 350 degrees. In a large bowl first mix all the dry ingredients together really well. Using a hand or standing mixer, mix in room temperature butter, milk of choice, and vanilla until smooth.
To make the gelatin “egg,” in a small pan add 3 tablespoons of water. Heat on medium until it starts to steam. Using a fork, slowly mix gelatin into the water and mix quickly until there are no clumps and the mixture becomes thick but still runny. Quickly add to cookie batter and mix well. I found using my hands worked best.
Line your pan 11×7 baking dish with parchment paper and evenly spread cookie mixture. Bake for 20-25 minutes. After 20-25 minutes, check the center with a toothpick. If it comes out clean, remove from the oven. If not, cook for another 5 minutes. Let cool for at least 10 minutes before cutting into bars.
Other Recipes You May Like:
Gluten Free, Egg Free Oatmeal Chocolate Chip Cookie Bars
Ingredients
- 1 1/4 cup certified gluten free quick cook oats
- 3/4 cup Bob's Red Mill Gluten Free All-Purpose Flour
- 1 tsp aluminum free baking powder
- 1/4 tsp sea salt
- 1/2 cup maple, date, or brown sugar
- 1/4 cup cane sugar
- 1/2 cup room temperature butter or coconut oil
- 1/4 cup milk of choice
- 1 tbsp gluten free vanilla extract
- 1 tbsp grass fed beef gelatin plus 3 tbsp water
- 1 cup enjoy life mini chocolate chips or carob chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl first mix all the dry ingredients together really well.
- Using a hand or standing mixer, mix in room temperature butter and vanilla until smooth.
- To make the gelatin "egg," in a small pan add 3 tablespoons of water. Heat on medium until it starts to steam. Using a fork, slowly mix gelatin into the water and mix quickly until there are no clumps and the mixture becomes thick but still runny. Quickly add to cookie batter and mix well. I found using my hands worked best.
- Line your pan 11x7 baking dish with parchment paper and evenly spread cookie mixture. Bake for 20-25 minutes.
- After 20-25 minutes, check the center with a toothpick. If it comes out clean, remove from the oven. If not, cook for another 5 minutes.
- Let cool for at least 10 minutes before cutting into bars.
Lemony-Dill Salmon Salad
As a Celiac that has been gluten-free for almost 30 years, I still love finding new recipes that are gluten-free, especially recipes for baked goods. You probably already know this, but just in case you don’t, you can also substitute eggs with ground flax seeds. Use 1 tablespoon ground flax seed and 3 tablespoons water for each egg. Mix the flax seeds and the water and let stand for 2 -3 minutes until thickened.
I always try out my new gluten-free baked goods recipes out on my son-in-law without telling him it gluten-free. If he doesn’t ask “Is this gluten-free?” before he sees me start to eat it, then I know I’ve got a winner recipe!
This recipe looks really good. I can’t wait to try it. Thank you.
Hi Mary,
I do know about flax eggs, chia eggs, and banana as great egg replacers. I was really impressed with the texture the gelatin lent the recipe and was pretty excited. It’s wonderful to have several options to choose from and find which ones work with which recipes. Flax eggs are a favorite for egg free pancakes!
What a great birthday gift! I love how you were able to think outside of the box and figure out a way to make her birthday extra special. Dietary restrictions can make it difficult for use to have some foods that are truly enjoyed and this is a great way to work around the restrictions. I am glad to hear it was a success!
Wow! This looks so good. I haven’t made egg-less cookies with gelatin as a substitute. I will be definitely trying this soon π
Awesome! This looks like such a healthy tasty treat, I can’t wait to make these bars! Thanks for the wonderful tips!
These look great, and it was so sweet of you to find a way to make your friend’s birthday special.
Wow, these look so good and my daughter could eat them, yay! I need to save this recipe. We have found some pre-packaged gluten free cookies but the home-made is always better. Neither one of us really needs them, but good reference for a treat!
Hats off to you Marian for accommodating your friends diet with a yummy treat she could eat! I am Celiac and many of my own family do not understand my diet issues. If you have been eating gluten free for quite some time you feel your cross-contamination or allergies quicker and stronger. My husband does not have any allergies … he enjoys making our meals and home gluten free. We love oatmeal cookies! This looks like a wonderful new recipes we will try soon. *Mary thank you for the ground Flax Seed substitute for eggs recipe too!