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gluten free and egg free oatmeal chocolate chip bars

Gluten Free, Egg Free Oatmeal Chocolate Chip Cookie Bars

Servings 12 bars


  • 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


  • 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.