Oatmeal Chocolate Chip Cookie Bars – Healthy

Crispy, chewy oatmeal chocolate chip cookie bars that are secretly healthy with mouthwatering texture from chewy oats and melty chocolate morsels. The best healthy oatmeal cookie bars!

Deliciously Spiced Healthy Oatmeal Cookie Bars to the Dessert Rescue!

How can oatmeal chocolate chip cookie bars be healthy anywho? (Or is it anyhoo??) Well, I’m so glad you (kinda) asked! Today, we’re ditching all of the guilt-inducing ingredients for a decadent, yet guilt-free treat that will satisfy all of your dessert needs without compromising your healthy diet. Think: chewy oats, crispy edges, and just the right amount of gloriously gooey, melty chocolate chips… all brought together in one perfectly spiced oatmeal cookie bars recipe. Yes, please! 

All the Guilt-Free Ingredients You Need to Make Oatmeal Chocolate Chip Cookie Bars Healthy!

  • Oat flour: why use processed, bleached all purpose flour when we can easily use fiber-rich, heart-healthy oat flour instead? One of my favorite ingredients of all time, oat flour is one of the best healthy ingredients because it is nutrient-rich and adds cozy texture and flavor to every baked good. Here’s where I get my pre-made, ready-to-bake-with –> oat flour.
  • Rolled oats: otherwise known as “old-fashioned” oats, rolled oats are similarly heart-healthy and fiber-rich. They’re packed with “important vitamins, minerals and antioxidant plant compounds” such as manganese, phosphorus, vitamin B1 and B5, as well as iron, zinc and folate. [1]
  • Coconut oil: with just a quarter cup in this entire oatmeal cookie bars recipe, we’re keeping the amount of fat down to just 5.6g per bar.
  • Coconut sugar, maple syrup: we’re using two types of sweetener that are refined as little as possible. With just a touch over ¼ cup of coconut sugar and only 1 tablespoon of maple syrup, you’re still getting the sweetness you crave in these oatmeal chocolate chip cookie bars without going overboard. 😉 There’s just 4.5g of sugar in each bar.
  • Flaxseed: we’re skipping the egg and using a flax egg to make today’s oatmeal cookie bars. This is a vegan substitute for a regular chicken egg that’s made with water and ground flaxseeds. Flaxseeds are also nutrient-rich and high in omega-3 fats! Here’s how to make a flax egg, in case you’re interested. 🙂
  • Chocolate chips: sometimes, when I’m trying to keep my sugar low, I’ll use these sugar free, stevia-sweetened chocolate chips in almost any recipe that calls for chocolate. That’s what we’re using today. If you prefer another kind, you can try dark chocolate chips in your cookie bars. Generally, the darker the chocolate chips, the less sugar in ‘em.
  • Bonus: you can easily make these oatmeal cookie bars gluten free, vegan and dairy free by simply using gluten free oat flour and oats, and using vegan chocolate chips!

oatmeal cookie bars sliced and cooling on parchment paper

How to Make Healthy Oatmeal Cookie Bars

How do you make oatmeal chocolate chip cookie bars healthy? Or even delicious? Today, we’re making the best healthy oatmeal cookie bars with whole ingredients and just a few simple steps.

Preheat & Flax

Yep, preheat and flax! First, preheat the oven 350°F. Then, grab an 8-inch square baking pan and line it with parchment paper. Go ahead and set that aside while you prepare the flax egg. Now, before I start baking anything, I go over the ingredients list and instructions. Here’s where you might spot a little something called a “flax egg.” This flax egg should be prepared in advance, so it can sit and set (aka thicken) while you prepare the rest of the oatmeal cookie bar ingredients.

Whisk the Dry Ingredients

Now, grab a medium mixing bowl and add in all of the dry ingredients listed in my recipe. Grab a whisk and whisk all of the dry ingredients together until everything is well mixed. Set aside.

Whisk the Wet Ingredients

Grab a new, large mixing bowl and add in all of the wet ingredients, including the flax egg you made earlier. Using a new whisk, whisk everything together until you get something like a caramel-like texture.

Combine & Fold

Now, pour the dry ingredients over the wet ingredients in the large mixing bowl. Use a clean spatula to scrape out all the bits of dry ingredients that may be sticking to the medium bowl. You can use the same rubber spatula to stir and fold the wet and dry ingredients together, combining the two components into one beautiful oatmeal cookie bar dough. Fold in your chocolate chips!

Transfer & Spread

Once everything is well mixed and you’ve got a beautiful dough, go ahead and plop that bad boy into the baking pan you prepped earlier. Use the spatula to press down, smoothing and spreading the dough into an even layer. Here’s where you can press some chocolate chips into the tops of the bars.

Bake, Cool, Slice and Enjoy! (Maybe Repeat)

Place that baking pan into the oven and bake for about 28 minutes. Cool completely, then slice and enjoy the best oatmeal cookie bars! Then… repeat as needed. 😉

faraway stack of oatmeal chocolate chip cookies bars with more in background

Why are these Oatmeal Chocolate Chip Cookie Bars Worth Making?

  • Crispy edges: love baking bars, but don’t love how they’re usually cakey and a bit too soft? No prob, Bob! Today’s oatmeal cookie bars boast crispy edges that lend to a satisfying crunch, finished with a beautiful chew…
  • Chewy texture: not only do we get a satisfying chew from the wonderful oats in this cookie bars recipe, but we also get a mouthwatering chew from the coconut sugar and touch of maple syrup that has caramelized wonderfully during the baking process.
  • Packed full of whole ingredients: whole ingredients, here we come! These oatmeal chocolate chip cookie bars are healthy, wholesome, and delish.
  • Yummy, melted chocolate chips: ‘Nuff said.
  • Great for a dessert or a snack: try packing some of these bars for an on-the-go snack, or making a fresh batch just in time for dessert. 

a tall stack of healthy oatmeal cookie bars with melted chocolate chips oozing out and sitting nearby on parchment paper 

More Deliciously Oat-Filled Recipes to Complete Your Healthy Treats Game

Tools You Need

Oatmeal Cookie Bars for Breakfast, Lunch and Dinner (Or Dessert…)

So… since these oatmeal cookie bars are healthy, that means we can eat them morning, noon, and night, right??? Imo, there’s nothing wrong with a bit of dessert to sweeten you day, be it morning, noon, or night. 😉 I truly can’t wait to hear what you think of these oatmeal chocolate chip cookie bars! Make sure to snap a pic and share it on Instagram, tagging me at #beamingbaker. Or, leave a comment below to let me know what you think—you know it means the world to me. ‘Til our next sweet baking adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

🍫 📸 🍪

📸 Did you make this oatmeal cookie bars recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Oatmeal Chocolate Chip Cookie Bars Healthy featured image

Oatmeal Chocolate Chip Cookie Bars – Healthy

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5 from 8 reviews


Crispy, chewy oatmeal chocolate chip cookie bars that are secretly healthy with mouthwatering texture from chewy oats and melty chocolate morsels. The best healthy oatmeal cookie bars!



Dry Ingredients

  • ½ cup oat flourif using homemade oat flour, make sure it’s very finely ground (not coarse)
  • ¾ cup rolled oats
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • ¼ cup melted coconut oil
  • ¼ cup + 1 tablespoon coconut sugar
  • ½ flax egg (1/2 tablespoon ground flaxseed + 1 ½ tablespoons water, whisked together, set for 15 minutes) – remember to make just 1/2 a flax egg! 😉
  • ¾ teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup


Optional Topping

  • 2 tablespoons sugar free chocolate chips


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment or greased foil. Set aside.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
  4. Add the dry mixture to the wet mixture. Stir and fold with a rubber spatula until no flour patches remain. Fold in chocolate chips.
  5. Transfer this mixture into the prepared baking pan. Using the rubber spatula, spread into an even, tightly-packed layer. Optionally, press chocolate chips into the top of the bars.
  6. Bake for 26-30 minutes, until golden brown on top. Mine took 28 minutes.
  7. Place baking pan on a cooling rack, allowing to cool for 30 minutes. Pinch the edges of parchment/foil and lift bars onto the rack to continue cooling completely (about 1-2 hours). Slice into 16 bars. Enjoy!


Storing Instructions: Store in an airtight container at room temperature for 1-2 weeks.

Freezing Instructions: Store in a freezer-friendly container. Keep for 1-3 months in the freezer. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.

  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: American

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  1. Loved this! I made it even lighter in calories with the following changes:
    No oil, used a packet of unsweetened organic pineapple sauce (50 cals)
    No flax egg, used 2 tablespoons egg whites
    No chocolate chips, used 1/2 cup lily’s butterscotch chips (no added sugars)
    No maple syrup, used tablespoon sugar free maple syrup (2.5 cals)
    No coconut sugar, used 1/2 cup Allulose (0 cals)

  2. Really, really good. Although absolutely not 16 servings in this house lol, more like 4! Swapped coconut oil for almond butter and slightly reduced the sugar, the kids loved them and they all disappeared within 5 mins.

  3. These are so easy and delicious and I love the simple ingredients! Using oats instead of nut flour was a nice change and the bars stayed firm.

    Thank you!

  4. Oh! Yes please. I’ve been craving for this lately. I can’t wait to try it out. It looks so nice and delicious too and what i like about it is so healthy at the same time.

    1. Hi Pamela, you could try swapping the 1/4 cup coconut oil with 3 tablespoons applesauce. I haven’t tried it myself, but I find that applesauce is much moister (weird word, I know) than coconut oil. Keep in mind that this swap might require a few tries and some tweaking to fine-tune it. Let me know how it turns out! 🙂