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cookie bars

Oatmeal Cherry Chocolate Chip Cookie Bars (DF)

December 16, 2019 by Rachael Ng 2 Comments

These simple and sweet oatmeal cookie bars couldn’t get any easier! I took the oatmeal cookie dough that we always used when I was growing up (my mom says it came from a canister of Always Save oats), added chocolate chips and dried cherries, and threw it all into a baking dish. So. Easy. No fiddling around with a cookie scoop, or worrying that your cookies will spread. Just pop the dough into the oven and you’ll get a giant cookie bar that can be sliced into snack-able, individual bars! I drizzled mine with a bit of melted white chocolate for some holiday pizazz given that these are a part of my 12 Days of Dairy-Free Cookies countdown, but feel free to leave these babes as-is, or press extra chocolate chips into the batter pre-bake!

Some of the ingredients I like for this recipe:

Coconut sugar is my favorite, better-for-you replacement for white granulated sugar. It’s low GI, unrefined, and doesn’t taste like coconut!

Brown sugar adds moisture and sweetness to these bars. You can use coconut sugar instead, if you’d like, but I really like the flavor brown sugar lends to these.

Semi-sweet chocolate chips are a no-brainer when it comes to anything cherry. I love a good cherry + chocolate dessert, and I’ve found that dairy-free semi-sweet chocolate chips are easier, and more affordable, to come by than dark chocolate (which is surprising!).

White chocolate chips add a bit of sweet and some “color” to these bars. I love the contrast between the dark browns of the cookie bar, the red of the cherries, and the bright white of the white chips and drizzle.

Yield: 16 Cookie Bars

Oatmeal Cherry Chocolate Chip Cookie Bars

Oatmeal Cherry Chocolate Chip Cookie Bars

Chewy oatmeal cookie bars loaded with chocolate chips and dried cherries! An easy and quick spin on a traditional oatmeal cookie.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup vegan butter stick, softened
  • 1 large egg, room temp
  • 1/2 cup coconut sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 1/2 cups old fashioned oats
  • 2/3 cup dried cherries
  • 1/3 cup dairy-free semisweet chocolate chips
  • 1/3 cup dairy-free white chocolate chips + ~3 Tbsp more for drizzling

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray (I used olive oil) and parchment paper. I like to cut one, long-ish strip of parchment paper to cover the bottom and 2 of the 4 sides, creasing it over the sides and trimming with scissors. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. In a medium bowl, whisk together the flour, salt, and baking soda; set aside. In a large bowl, cream together the vegan butter, coconut sugar, and brown sugar. Beat in the egg. And then the vanilla.
  3. Use a large wooden spoon or spatula to fold the dry ingredients into the wet until just combined. Gently stir in oats. Finally, stir in the dried cherries and chocolate chips.
  4. Press cookie dough into your prepared baking dish and bake at 350°F for 15-20 minutes or until edges are slightly browned. Since we used both coconut sugar and brown sugar, the cookie bars will naturally be dark in color.
  5. Allow cookie bars to cool in the dish on top of a cooling rack until firm enough to lift out (around 30-40 minutes). Lift the cookie bars out of the dish and allow to cool completely. Slice into 16 bars.
  6. If desired, melt ~3 Tbsp of white chocolate chips in 15 second intervals in the microwave. Add melted chocolate to a small ziploc bag, snip the corner, and drizzle over each individual cookie bar.
  7. Store leftovers in an airtight container at room temperature.

Notes

Recipe slightly adapted from Always Save

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  • 8-Inch Square Glass Baking Dish
    8-Inch Square Glass Baking Dish

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 169mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 3g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More oatmeal desserts:

Zucchini Oatmeal Chocolate Chip Cookies (DF)
Healthier Classic No-Bake Cookies (V + GF)
No-Bake Chocolate Peanut Butter Oat Bars (V + GF)

Filed Under: Bars, Cookies, Dairy-free Tagged With: chocolate cherry, cookie bars, dairy-free, oatmeal cherry, oatmeal chocolate chip, oatmeal cookie bars

Ginger Molasses Cookie Bars with Frosting (DF)

December 3, 2019 by Rachael Ng Leave a Comment

What’s better than a fresh-baked, soft ginger cookie around this time of year? Frosted ginger cookie bars! They have all the great flavors of a traditional soft ginger molasses cookie, but they’re easier and quicker to bake! Plus they’re topped with a dreamy vanilla buttercream frosting made with vegan butter. And you don’t miss out on any chewiness, because these bars have it all – soft and chewy!

The recipe for these cookie bars involves a simple dough. No refrigeration is required as the dough gets immediately pressed into a baking dish – like I said, easy. Once the bars have totally cooled, you’ll whip up my favorite vegan buttercream with just a handful of ingredients – an easy, no-fail, can’t-tell-it’s-vegan frosting. If you love molasses, spicy ginger, and the sweetness of a sugary frosting, then these bars are for you! Top them with your favorite sprinkles for an extra festive feel!

Some of the ingredients I like for this recipe:

Coconut sugar is my favorite low GI, unrefined sugar. It makes for a great replacement for granulated sugar and tastes nothing like coconut. It tastes less sweet than regular sugar, which balances out the sweetness of the frosting on these bars.

Solid coconut oil beats together with the coconut sugar like in a traditional cookie dough. Feel free to use softened vegan butter instead. I don’t recommend melted (or liquid) coconut oil as I don’t know how the bars would turn out.

Egg yolk adds an extra bit of chewiness to these bars!

Vegan butter acts as the perfect dairy-free alternative to regular butter in this frosting. It’s delicious and creates the perfect frosting texture! Plus, nobody can tell the frosting is vegan!

Vegetable shortening stabilizes the vegan butter, giving it the perfect texture to swirl your frosting on top of the cookie bars!

Yield: 16 Bars

Ginger Molasses Cookie Bars with Frosting

Ginger Molasses Cookie Bars with Frosting

Soft cookie bars flavored with spicy ginger and sweet molasses - all topped with a simple, dairy-free buttercream frosting. A festive and delicious holiday treat!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours

Ingredients

Bars

  • 3/4 cup coconut sugar
  • 2/3 cup coconut oil, solid
  • 1 large egg + 1 large egg yolk, room temp
  • 1/4 cup molasses
  • 2 cups + 2 Tbsp unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg

Frosting

  • 1/3 cup vegan butter stick, softened
  • 3 Tbsp vegetable shortening (or more vegan butter)
  • 3/4 tsp vanilla extract
  • 1 3/4 cup powdered sugar
  • 3-5 tsp plant-based milk

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray + parchment paper. I like to cut one long strip of paper, folding the excess over two of the edges and trimming. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the coconut sugar and solid coconut oil. Beat in the egg, egg yolk, and molasses; set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and spices. Add dry ingredients to wet and use a large wooden spoon or spatula to combine. The dough may seem dry, but it will come together with enough mixing (and may even seem greasy).
  4. Press the dough into your prepared baking dish, using your fingers or the back of a spoon to smooth out the top. Bake at 350°F for 20-25 minutes, being careful not to over bake the bars - you want them nice and chewy!
  5. Allow bars to cool in the dish for at least an hour. Gently remove the whole cookie bar by running a butter knife along the edges without parchment paper, and then using the excess parchment paper to lift the bar up and out of the dish. Allow cookie bar to cool completely on a cooling rack.
  6. Once the bar is cool, you can make the frosting. Beat together the vegan butter and shortening until smooth. Beat in the vanilla extract and then the powdered sugar. Add plant-based milk 1 tsp at a time until the frosting reaches a spread-able, but still-thick-enough-to-create-swirls, consistency.
  7. Scrape all of the frosting onto the cookie bar and use an offset spatula to evenly spread over the surface, making swirls as you go along. Top with sprinkles or other topping of your choice.
  8. Slice into 16 bars, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 254Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 157mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 1g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Dairy-free Tagged With: cookie bars, frosted cookie bars, ginger molasses, ginger molasses cookies, holiday cookie bars, holiday cookies

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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