If you need a sweet treat that you can whip up quickly, that's full of whole grains, and is a good balance of a naughty indulgence with (a little) less guilt, make these! I use whole wheat pastry flour in this recipe. (This is the kind I buy, it's generally well-priced at WinCo.) Whole wheat pastry flour is more mild than regular whole wheat flour. It's ground from soft wheat berries rather than the hard wheat berry used in regular whole wheat flour. I much prefer WWP to white flour--I could totally be a salesman for it, I love it so much. If you're not sure if you'll like the 100% whole wheat pastry flour taste, do half white and half WWP. Anyway...Cookie bars. These are great, and so easy to make, they're perfect for when your preschooler wants to help you bake. The bars are crumbly, rich, and a tasty and somewhat wholesome treat to share with people you love.
Chocolatey Oatmeal Cookie Bars
- 1 1/2 cup old fashioned oats
- 1 cup whole wheat pastry flour (or all-purpose, or a mix of the two)
- 1/2 cup organic sugar (if you don't have organic use brown)
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
- 1/2 cup coconut oil, melted (if needed you can sub melted butter)
- 1 egg
- 1 tablespoon vanilla
- 1 cup fine dark chocolate, chopped into chunks, or good quality milk chocolate chips (or a mix of the two, which is what I like to do)
- Preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper (or grease well). In your standing mixer, blend together oatmeal, flour, sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough should feel a bit oily). Fold in about 1/2 cup chocolate chunks.
- Turn half the batter out into prepared pan, pushing the dough into pan. Sprinkle on the remaining chocolate chunks and then place the remaining half of the dough over the chunks. Some of the chocolate will peak through. It's all good.
- Bake for about 20-25 minutes. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Enjoy!