Low-FODMAP Chai-Spiced Oatmeal Chocolate Chip Cookie Bars; Gluten-free
June 23, 2022Printer Friendly Version
My Low-FODMAP Oatmeal Cookie Bar recipe is taking this simple snack to the next level.
First, I toast the oats, to add a deep, nutty flavor. Such a difference.
Then I mix in homemade chai spices, for a warm and aromatic experience.
Finally, I PACK them with dark, delicious, semisweet chocolate chips.
Soft. And Chewy.
I can’t stop eating them.
But, since they are jammed full of fiber, protein and healthy energy, there is no guilt attached!!
Enjoy these low-FODMAP Chai Oatmeal Chocolate Chip Cookie Bars with coffee, tea or a cup of my low-FODMAP Spiced Chai Latte 🙂
You may also love:
- Low-FODMAP Morning Glory Muffins
- Low-FODMAP Carrot Cake Roll with Cream Cheese Frosting
- Low-FODMAP Zucchini Spice Cake with Brown Sugar Frosting
- Low-FODMAP Peanut Butter and Banana Baked Oatmeal Bars
- Low-FODMAP Baked Carrot Cake Doughnuts
- Low-FODMAP Oatmeal Raisin Muffins
Or check out over 450 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)
Prep time: 10 min
Bake time: 40 min; divided
Total time: 50 min
Equipment: 8 by 8 inch pan, parchment for lining (optional)
- 1 and 1/4 cups traditional old fashioned rolled oats (not ‘quick oats’)
- 1/2 cup low-FODMAP, all-purpose GF baking flour
- 1/4 cup (40g) ground flaxseed meal
- 15g is one low-FODMAP serving
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon low-FODMAP masala chai spice
- Can substitute 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cardamom and a pinch cloves
- 2 large eggs, room temperature
- 1 cup (190g) dark brown sugar, packed
- 1/2 cup melted unsalted butter
- This should be warm, not hot
- For an even better experience, brown the butter for the recipe
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
- Substitute this with 1/2 cup chocolate and 1/2 cup toasted pecans, walnuts or seeds if you prefer!
- Baking spray
- Preheat oven to 350 F, and place rack in center of oven
- Lay your oats on a large baking sheet, and place in oven for about 15 minutes, until oats are toasty. Watch to ensure they don’t burn
- Line an 8 by 8 square pan with parchment and spray with baking spray
- When oats are done, remove from oven and place in a medium bowl to cool slightly
- To the medium bowl with the oats, add LF, GF flour, ground flaxseed meal, baking powder, baking soda, salt, and spices until mixed
- Then, take a large bowl and whisk eggs well. Add the brown sugar until well dissolved
- Mix in vanilla extract
- Gently add the melted, warm butter
- Add the oat mixture, stir until combined
- Stir in the chocolate chips to combine well
- Smooth into the prepared pan
- Bake 25 minutes until a tester is mostly dry
- Remove and cool at room temperature in the baking pan, then slice and serve 🙂
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