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Here’s another classic remake but into simple bars — Iced Oatmeal Cookie Bars! These are sure to be a hit the next time you’re craving a sweet bite.
If you’re a child of the 80s or 90s, you’ll be familiar with the popular, packaged iced oatmeal cookies that were chewy, lightly spiced, and topped with a thin layer of vanilla icing. These Iced Oatmeal Bars are our take on the classic. They’re gluten and dairy-free with all the same warm spices of their inspiration. Also, you can slice these into 9 or 16 squares, depending on your preference and how many people you are serving!
Iced Oatmeal Cookie Bars Ingredients:
- Quick-Cooking Rolled Oats
- Almond Flour
- Tapioca Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Allspice: Sub Nutmeg
- Egg
- Avocado Oil
- Coconut Sugar
- Vanilla Extract
- Powdered Sugar
- Unsweetened Almond Milk: Sub Non-Dairy Milk of Choice
Iced Oatmeal Cookie Bars step-by-step:
Step One: Preheat Oven
Preheat the oven to 350℉. Line a 9×9 baking pan with a parchment sling and coat the edges with avocado oil cooking spray. Set aside.
Step Two: Combine Dry Ingredients
In a medium mixing bowl, whisk together the oats, almond flour, tapioca, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
Step Three: Mix the Wet Ingredients
In a large mixing bowl, whisk the egg for about 1 minute until light and frothy. Whisk in the avocado oil, coconut sugar, and vanilla extract until smooth.
Step Four: Combine the Wet and Dry Ingredients
Using a wooden spoon or rubber spatula, fold in the dry ingredients. Mix until just combined. The dough should be thick and sticky, similar to a cookie dough or blondie batter.
Step Five: Transfer to Pan and Bake
Transfer the dough to the prepared pan. Using a rubber spatula or the back of a spoon, smooth the dough into an even layer. Place the pan on the middle rack of the oven and bake for 20 to 25 minutes, or until the dough is golden and a toothpick comes out clean when the center is tested. Allow to cool entirely in the pan.
Step Six: Make the Glaze and let set
In a medium mixing bowl, whisk together the powdered sugar, almond milk, vanilla, and salt. The icing will be quite thick. Once the bars are cooled entirely, pour the icing over the bars. Using the back of a spoon, smooth the icing into an even layer. Allow the icing to set at room temperature for about 20 minutes.
Step Seven: Slice and Serve!
Using the parchment sling, lift the bars from the pan. Transfer to a cutting board and slice into 9 or 16 squares, using a sharp knife and cleaning it between cuts to make clean-cut bars.
Recipe FAQ:
Why do I need baking soda and baking powder?
Using both baking soda and baking powdermaximizes the flavor and ensures the rise of the cookie bars.
cAN i USE ANOTHER TYPE OF MILK FOR THE GLAZE?
Yes! You can use any type of milk you prefer — dairy-free or with dairy!
How many bars does this make?
You can cut these into 9 or 16 bars depending on how small or large you want the bars to be!
Why do I need to clean the knife between cuts?
This helps to make much cleaner cuts in your bars!
How should i store these?
The bars are best stored in an airtight container in the refrigerator. They will last for 3 days.
I hope y’all love these Iced Oatmeal Cookie Bars as much as my family and I do!
For more nostalgic remakes:
Lofthouse Cookie Bars
Pop-Tart Cookie Bars
Caramel deLites Energy Bites
Brown Sugar “Pop-Tart” Cookies
Paleo Cinnamon Swirl Cake
5 from 12 votes
Iced Oatmeal Cookie Bars
Gluten Free, Dairy Free, Refined Sugar Free
Prep: 10 minutes mins
Cook: 25 minutes mins
Rest Time: 20 minutes mins
Total: 55 minutes mins
Servings: 16 Bars
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Ingredients
For the Bars:
- 1 cup quick cooking rolled oats
- 1 cup almond flour
- ¼ cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon allspice or sub for nutmeg
- 1 large egg room temperature
- ½ cup avocado oil
- ¾ cup coconut sugar
- 2 teaspoons vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk or sub non-dairy milk of choice
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
Preheat the oven to 350℉. Line a 9×9 baking pan with a parchment sling and coat the edges with avocado oil cooking spray. Set aside.
For the Bars:
In a medium mixing bowl, whisk together the oats, almond flour, tapioca, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
In a large mixing bowl, whisk the egg for about 1 minute until light and frothy. Whisk in the avocado oil, coconut sugar, and vanilla extract until smooth.
Using a wooden spoon or rubber spatula, fold in the dry ingredients. Mix until just combined. The dough should be thick and sticky, similar to a cookie dough or blondie batter.
Transfer the dough to the prepared pan. Using a rubber spatula or the back of a spoon, smooth the dough into an even layer.
Transfer the pan to the middle rack of the oven and bake for 20-25 minutes, or until the dough is golden and a toothpick comes out clean when the center is tested. Allow to cool entirely in the pan.
For the Glaze:
In a medium mixing bowl, whisk together the powdered sugar, almond milk, vanilla, and salt. The icing will be quite thick. Pour the icing over the bars. Using the back of a spoon, smooth the icing into an even layer. Allow the icing to set at room temperature for about 20 minutes.
Using the parchment sling, lift the bars from the pan. Transfer to a cutting board and slice into 9 or 16 squares, using a sharp knife and cleaning it between cuts. The bars are best stored in an airtight container in the refrigerator. They will last for 3 days.
Notes
Storage Notes: The bars are best stored in an airtight container in the refrigerator. They will last for 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 16 Bars
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Photography byEat Love Eats.
Easter Eats Recipes Sweets
Welcome! I’m Alex.
I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!
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