These Gluten Free Oatmeal M&M Cookie Bars are everything you could want, soft, chewy, extra thick and filled with, oats, chocolate chips and M&Ms. It’s an easy cookie bar recipe that’s faster than making a batch of cookies and impossible to resist. Grab a cold glass of milk and enjoy!
Cookie bars are the ultimate sweet treat for when you really want cookies but are just too lazy to spend an hour scooping cookie dough.
These Gluten Free Oatmeal M&M Cookie Bars are like one of my big soft oatmeal cookies, only even thicker and chewier and loaded with a variety of chocolate chips and M&Ms. Oh and let’s not forget the best part: no chilling and no scooping required!
While you can make these cookie bars “plain” with no add-ins, I love adding chocolate chips or even chopped nuts to mine.
ARE ALL OATS GLUTEN FREE?
There іѕ оаts in these bars.
After searching all over online, I learned that YES – oats are naturally gluten free.
BUT – most oats are processed in a facility that also processes wheat, barley and rye and sometimes the oats become contaminated.
To be sure that you are using gluten free oats, you are going to want to be sure that it says “gluten-free” on the packaging. I use the freefrom oats from Tesco.
- 1 cup/125g Gluten Fee Plain Flour
- ¼ tsp Gluten Free Baking Powder
- ¼ tsp Ground Cinnamon
- ¼ tsp Salt
- 8tbsp Unsalted Butter, melted and cooled
- 1 cup/200g lightly packed Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1 cup/125g Gluten Free Rolled Oats
- 1 cup/200g milk Chocolate Chips
- ½/100g cup M&Ms
- Preheat oven to 350°F/180°C/Gas 4.
- Line an 9x9'' baking pan lined with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
- In a larger mixing bowl, whisk together melted butter and brown sugar until evenly combined. Whisk in the egg and vanilla.
- Pour dry ingredients over wet and stir with a spatula or wooden spoon just until no dry spots remain.
- Gently stir in oats, chocolate chips, and M&Ms.
- Pour batter into prepared pan, scattering any reserved mix-ins over top.
- Bake 25 - 30 minutes, until the edges are lightly browned.
- Let cool in the pan until the bars can be easily removed. Once cool, slice and serve.
- The bars can be stored in an airtight container for up to 3 days.
