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Making Friday even sweeter with these Healthier Dark Chocolate Chunk Oatmeal Cookie Bars. These one-bowl homemade oatmeal cookie bars with dark chocolate chunks and a sprinkle of flaky sea salt are the perfect way to end the week. They’re super easy and made a touch healthier with a mix of whole grain oats, whole wheat flour, coconut or olive oil, and a reduced amount of sugar. But most importantly, everyone LOVES these oatmeal bars! Plus, they’re pretty difficult to mess up…they always turn out GREAT.
Going back to my childhood roots with these oatmeal cookie bars. For any of you that know anything about my mom, you know that when my brothers and I were growing up, she’d have dessert on the table before dinner was even a thought. Her staples were chocolate chip cookies, special K-bars, chocolate cake, and her famous oatmeal chocolate chip cookies that she’s been making ever since her friend Lora gave her the recipe (before I was even born).
Oh her cookies. My memories of them are so fond and perfect. We’d always eat them a little warm and gooey right after baking and always with a cold glass of milk. Very classic, right? To this day, these are some of my favorite memories. Baking in the kitchen with mom and zero brothers around.
Fun fact? My purpose in life as a kid was to figure out a way to get mom all to myself without any of my five brothers. It was tricky, but when I made it happen I loved every minute of our one-on-one time.
Anyway, when my mom wasn’t feeling like baking her round chocolate cookies, she’d make oatmeal cookie bars. Her recipe is EASY and it’s the BEST. You simply cannot beat a one large bowl, ten-minute prep, and pantry staple cookie bar.
Mom would make her oatmeal cookie bars once a week. And there were definitely many weeks she’d make them twice. When a recipe is as easy and as delicious as her bars, it becomes a staple in the kitchen. But here’s the truth. Over the years I’ve adapted her recipe, making small tweaks here and there to adjust them to be a little bit healthier and taste maybe even better?
Maybe…
It’s hard to beat an oatmeal cookie bar baked by my mom, but these healthier dark chocolate chunk oatmeal cookie bars come very, very close.
Here are the very simple details.
This recipe requires just one bowl and a spoon…no mixer. It’s completely no-fuss, and takes ten minutes to toss together. You can’t mess these bars up. They are practically foolproof.
In your mixing bowl combine all of the dry ingredients. Now, add all of the wet ingredients. Mix away until you have a crumbly dough. Stir in plenty fo dark chocolate chunks, then press the dough into a baking dish. Bake twenty minutes and sprinkle with flaky sea salt once you remove them from the oven.
Smell the wonderfulness? Do you see the melty chocolate?
I don’t love the word perfect, but these oatmeal cookies are pretty close to it.
A few notes and keys to success…
Normally I’m all for butter, but with this cookie recipe there is no sub…oil is what works best, and is a bit healthier too. Over the years I’ve discovered that you can use melted coconut (which I prefer) or extra virgin olive oil (which is also delicious but adds a little flavor to the cookie).
To make these a heartier cookie, I replaced half of the white flour with whole wheat flour and reduced the sugar by half. And of course, was sure to stir in plenty of antioxidant-rich dark chocolate.
Oh, and you can’t forget a nice dusting of flaky sea salt. You don’t have to, but it sure is good…
One thing I do want to note is that these cookie bars are crumbly. It’s just the way they are, and it’s apart of what makes them delicious. So embrace the crumbly cookie bar. Promise you, it’s so good.
What I love about these cookies is that they’re so easy to make. They require no chilling and truly take just thirty minutes from start to finish. I almost always have these ingredients on hand. So when it’s Friday night and the urge for a delicious yet slightly healthier chocolatey cookie comes on? These cookies are always what I bake. Always.
They’re just perfectly crisp on the edges but soft and gooey in the middle. The best kind of cookie.
Bake these tonight, or sometime this weekend. Then make them again whenever you’re craving something sweet. Perfect for any time of the year bar, and such a great staple recipe. Hope you ENJOY!
Looking for other healthier desserts for the weekend? Some favorites…
Healthy…ish Homemade Samoas Cookies
Fudgy Avocado Brownies with Chocolate Fudge Frosting
Lastly, if you make these healthier dark chocolate chunk oatmeal cookie bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthier Dark Chocolate Chunk Oatmeal Cookie Bars
Servings: 24 bars
Calories Per Serving: 262 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 1/2 cups old fashioned oats
- 1 cup all-purpose flour
- 1 cup white whole wheat or whole wheat pastry flour
- 1/2-3/4 cup light brown sugar, us more for a sweeter cookie (I use only 1/2 cup)
- 1/4-1/2 cup granulated sugar, us more for a sweeter cookie (I use only 1/4 cup)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup melted coconut oil (see notes)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups dark chocolate chunks
Instructions
- 1. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or line with parchment paper. 2. In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, whole wheat flour brown sugar, granulated sugar, baking soda, salt, coconut oil, eggs, and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks. 3. Press the dough into the prepared baking dish. It will seem crumbly. Transfer to the oven and bake 18-20 minutes or until the edges are set and the bars are golden. Sprinkle with flaky salt (if desired). Let cool and then cut into bars.
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour and whole wheat flour. I recommend Cup4Cup gluten free flour.
To Replace Coconut Oil: use an equal amount of olive oil, melted butter, or canola oil.
Storing: these cookies keep well for 3-4 days at room temperature.
This post was originally published on May 15, 2020
Tieghan, I was drawn to this recipe because I love to make cookies and bars. I followed your recipe but used regular whole wheat flour instead of white whole wheat flour, only because that is what I had. They went together well and I baked as directed.
The bars a a bit crumbly around the cut edges but they are soft and have wonderful oatmeal flavor. My husband and I are enjoying them on this cooler evening with a cup of tea. Now to make more for the other members of our family!
Thank you for sharing this recipe …I am sure I will make it again!
Aw that sounds like a perfect evening! I am really glad these bars turned out so well for you, Judy! Thank you for trying! xTieghan
Loved this recipe because it was only one dirty bowl and I had dessert 30 minutes later! Mine came out a little drier than I expected, though. The only difference I can think of that might have caused this is I used whole wheat flour not whole wheat “pastry” flour. And, only about 1/2 cup chocolate chunks cause that’s all I had. Baked for 18 min in a 9×13 glass dish. Do you think any of these could have given me a drier cookie?
Hey Jordan,
Thanks so much for giving the recipe a try. The pastry flour does make for a lighter bread, but next time I would reduce you baking time. I hope this helps! xTieghan
Delicious and so fast to make. They were ready for the oven before it even preheated!
Thank you so much Catherine! xTieghan
Loved these. Didn’t have any whole wheat flour, and was down to the last cup of all purpose flour, so used that plus almond flour. Probably a little less crumbly than using the wheat flour, but delish. Husband & 14 year old probably won’t think they’re sweet enough, (won’t keep them from eating them) but I thought they were perfect with the lesser amounts of sugar.
That is really great! I am so glad this turned out so well for you, Deb! Thank you for trying this! xTieghan
I read this recipe this morning and made them tonight! Love all the ingredients and they smell delicious. Drawback – they are rather dry. I actually think they might be good with a side of yogurt or with ice cream.
Thank you so much Gretchen! xTieghan
The sugars made it too sweet and I used maybe 1/4 less than the recipe. So def go with the 1/2 and 1/4 or even 1/4 and 1/4 because depending on the chocolate used, that’s enough for me. The coconut oil is great but it always makes an oily product. It was a good chocolate craving fix but wanted more of a crunchy bar than a cookie.
Hi Melissa! I am sorry to hear that! Please let me know if there is anything I can help with! xTieghan
Yummy combo but mine came out super dry-this happens most times I make bars. Wish I had put in a larger pan and made then thinner/crispier.
Thank you so much! I am really glad this turned out so well for you! xTieghan
I have all purpose flour, coconut flour, and almond flour on hand … but no whole wheat flour. What might you recommend? I would love to make these tonight with what I have on hand!! (: Best, Marie
Hey Marie,
I would recommend using all purpose flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can almond flour work? Does almond flour considered a kind of gluten free flour? I mean, I don’t want it to cause the cookies fall apart like sand castles… who can tell me please?
Hey Vivian,
Unfortunately I wouldn’t recommend using almond flour for this recipe, I would use Cup4cup gf flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi
What is the nutritional information on these Cookie Bars?
Thanks!
Hi Linda! I am sorry, but I do not have the nutritional information for this recipe! I hope you still enjoy these! xTieghan
I used butter instead of coconut oil and applesauce instead of eggs (I didn’t have any) – and these were delicious!! My husband said he could have them for breakfast, but they are also a delicious treat – not TOO healthy. 🙂
Thank you so much Lauren! I am really glad this turned out so well for you! xTieghan
Hey Tieghan! What about using normal whole wheat flour insted of white? Bcs normal one is brown in nature..
Hey Rabbia,
Sure that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it possible to make with 2 cups of all-purpose flour? That’s the only kind of flour I have in the house.
Hey Deb,
Yes that is totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are amazing! They are so easy to make and delicious. My house has been really into oats during quarantine (no clue what the relation might be) and these oat bars have been our favorite by far!
So glad you loved these Jeannie! Thank you so much for trying them! xTieghan
I’ve made these bars for a couple of years now. My family loves them. However, I just opened the recipe (through Pinterest) today and it’s different! Did you recently make changes?
Hey Mary,
Yes I updated this recipe! Please let me know if you have any other questions! xTieghan