Toffee Cinnamon Oatmeal Cookie Bars (Vegan + Gluten-Free)

by Angela (Oh She Glows) on September 2, 2014

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Houston, we have a working oven! This is what I screamed to Eric when I turned on our newly installed oven for the first time this weekend. To celebrate this momentous occasion I made something I’ve been craving for the past 6 weeks – warm, fresh-out-of-the-oven cookies. [Fact: store-bought cookies just aren’t the same.] Then I made oatmeal cookie bars. Somehow I convinced Eric that these were an “anniversary gift” that I made “just for him” (he’s been in OSG baked good withdrawal during this kitchen reno), but we all know that this ready-to-pop, basketball smugglin’ preggo lady planned on eating her fair share complete with Coffee Shop Worthy Caramel Hazelnut Milk. Yea, it was a good weekend. I hope my oven and I shall never part again.

What can I tell you about these bars? Well, first off, we could not stop eating them. Eric said, “They are so light, I feel like I could eat 6 of them without feeling sick!” I suppose that’s a good thing? The gluten-free cookie base is made of up rolled oats (some of which I ground into a flour for binding purposes) and almond flour, just like my favourite GF + vegan cookies on the blog. There aren’t any gums or starches to speak of and because of this they are quite delicate when they first come out of the oven, but the crust bakes up crisp, chewy, and slightly caramelized so it’s a terrific balance. Let me tell you – the crispy corner pieces are prime real estate! Only your favourite people are worthy of the corner pieces. If you have one of those “Baker’s Edge” brownie pans, now would be a good time to put it to use. Then you can avoid that awkward moment when you hand the middle piece to a friend and take the corner piece for yourself.

I used coconut sugar to give the bars a gorgeous dark golden hue and a hint of toffee/caramel flavour. The added bonus when using coconut sugar is that it has a low glycemic index compared to other sugars (35), so it won’t spike your blood sugar as quickly. According to my logic, this means I can eat twice as many. Correct? Phew.

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I don’t think I need to tell you that these are great with a scoop of vegan ice cream, but I’ll throw it out there just in case. We turned one into an open-faced ice cream sandwich by chilling a bar and serving it with a scoop of vegan ice cream on top. Oh my lanta. It’s great to have an oven.

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4.7 from 133 reviews
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Toffee Cinnamon Oatmeal Cookie Bars

Vegan, gluten-free

By

These cookie bars are soft, delicate, and chewy in the middle with a crispy outer edge. Coconut sugar lends a wonderful toffee flavour to these bars. Try serving them with vegan ice cream for an easy dessert or just enjoy them with some homemade almond milk. Recipe adapted from my vegan and GF cookies.

Yield
12 bars
Prep time
Cook time

Ingredients:

  • 1 tablespoon (8 g) ground flax
  • 3 tablespoons (45 mL) water
  • 1/4 cup plus 1 tablespoon (75 mL) virgin coconut oil, softened
  • 2 tablespoons (30 g) natural smooth almond butter
  • 3/4 cup (120 g) coconut sugar*
  • 1 teaspoon (5 mL) pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt or pink Himalayan salt
  • 1 teaspoon cinnamon
  • 3/4 cup plus 1 tablespoon (108 g) oat flour**
  • 3/4 cup (75 g) gluten-free rolled oats
  • 3/4 cup (75 g) almond flour
  • 1/4 cup plus 1 tablespoon (60 g) non-dairy mini chocolate chips, divided

Directions:

  1. Preheat oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.
  2. Mix the ground flax and water in a small bowl or mug and set aside to thicken.
  3. In a large mixing bowl, beat the coconut oil, almond butter, and sugar with electric beaters until combined.
  4. Pour in the flax mixture and vanilla extract and beat until combined.
  5. Add the baking soda, salt, and cinnamon and beat again.
  6. Finally add in the oat flour, rolled oats, almond flour, and 1/4 cup of chocolate chips (reserving the 1 tablespoon for later) and beat until combined.
  7. Spoon dough into prepared pan and spread out until smooth and even. Sprinkle the remaining chocolate chips on top and press down. I use a pastry roller to roll the dough out even.
  8. Bake for 17 to 20 minutes, until lightly golden and firm around the edges. (The edges will be high and the middle portion will be sunken a bit. This is all normal!)
  9. Gently place the pan on a cooling rack for 15 minutes. Then, carefully lift out the bars and place directly on cooling rack for another 10 minutes or so, until mostly cool. Slice and enjoy! Note: The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.
  10. Store leftovers in the fridge in an airtight container for up to 3 days, or in the freezer (tightly wrapped and placed in a freezer bag) for up to 3 to 4 weeks.

Nutrition Information

Serving Size 1 of 12 bars | Calories 230 calories | Total Fat 13 grams
Saturated Fat 7 grams | Sodium Fat 150 milligrams | Total Carbohydrates 25 grams
Fiber 3 grams | Sugar 12 grams | Protein 5 grams

Nutrition info is based on 12 servings.
* Nutrition data is approximate and is for informational purposes only.

Tips:

  • * Instead of coconut sugar, you can try using unpacked light brown sugar.
  • ** To make the freshly ground oat flour, add 3/4 cup rolled oats into a high speed blender. Blend on high until a very fine flour forms. This will make 3/4 cup plus 1 tablespoon of oat flour. Or you can simply use store-bought oat flour.
  • This recipe is an updated version as of May 24/16. The previous version did not contain almond butter, and it had 1/4 cup plus 2 tablespoons virgin coconut oil. Everything else is the same.

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Cheers to September, baking, and working ovens!

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{ 308 comments… read them below or add one }

Anele @ Success Along the Weigh September 2, 2014 at 7:26 am

Congrats on the working oven! I can’t even imagine having to work around that. *furiously knocking on wood*

I can’t wait to try these. I’m SOOOO ready for good comforting foods like this!

I have a stupid question, can you make a chia egg and have it work the same way? (I don’t know if there is such a thing or not but I have chia seeds not flax on hand so just curious)

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Angela (Oh She Glows) September 2, 2014 at 8:20 am

Chia eggs can work really well too! The only issue when swapping them for the flax egg is that chia absorbs more water than flax, so it could impact the recipe a bit. I can’t say for sure unless I tried it, but if you do please report back!

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Kris September 3, 2014 at 6:31 am

I guess my question is kinda the same when do use the flax egg? I first was using the boxed egg replacer then happily switched to flax I’ve tried the Chia few times. The truth is I’m not the baker in our house I use what recipe calls for or what I have the most. When do you use which

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Jane October 30, 2014 at 7:16 am
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I just used the chia egg mix as I was out of flax and it worked well! I just added a tiny bit more water to the mix. Such great cookie bars, thank you! Love your recipes :)

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Angela (Oh She Glows) October 30, 2014 at 9:15 am

So glad it worked out! Thanks for sharing.

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Danielle @ Chits and Chats and Chocolate September 2, 2014 at 7:31 am
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These look uh-may-zing. As anything with toffee in the name should be. I can’t wait to try these!

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Curious September 2, 2014 at 10:38 am

Why do you rate a recipe without trying it first?

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Jessica September 4, 2014 at 6:12 pm

I agree with Curious. Seems the point of the rating system is to weed out the people that have not tried the recipe yet and still feel the need to comment. Btw, I think the star rating is genius.

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mary November 7, 2014 at 11:08 am

im just wondering why many are saying it looks good, delicious etcetera without even trying the recipe first,ive tried most of your cookies and soups and they are delicious im making more for christmas presents

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Laura @ Raise Your Garden September 3, 2014 at 9:09 am

I agree! Anything with toffee is just instantly delicious. I mean, you could put in salad and it would be good. Well, that’s a little ridiculous but you get the drift. And cinnamon supposed regulates blood sugar, or at least that’s what I’ve read. What a perfect fall dessert. Yay for September and working ovens =)

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Abby @ The Frosted Vegan September 2, 2014 at 7:46 am

Oh my goodness! I’m going on a trip this weekend and I think these need to be in my suitcase, right?!

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Erica { EricaDHouse.com } September 2, 2014 at 7:51 am

Now I’m craving fresh & warm cookies! I think it’s been about a year since I’ve made any. This is unacceptable.

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haley @Cupcakes and Sunshine.com September 2, 2014 at 7:59 am

yuuuum these sound incredible! can’t wait to add them to my things-to-bake list this fall.

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Kaelene @ Unlocking Kiki September 2, 2014 at 8:02 am

These look amazing! I will need to be making these asap!

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Cassie September 2, 2014 at 8:28 am

No working oven? Talk about torture! Glad you have it back and can continue sharing your awesome baked good recipes with us – like this one. Toffee, oatmeal and cinnamon? A sure winner in my books. I must make these soon!

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Liz September 2, 2014 at 8:47 am
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So I had all of the ingredients for these and could not wait to make them, so I did so. OMG soooo good. Thanks Angela for giving me an excuse to eat cookies in the morning. They have oats, so that’s how I’m justifying it :)

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Angela (Oh She Glows) September 2, 2014 at 10:04 am

haha, this makes me so happy that you already made the recipe!! We must be soul sistas. ;) So glad you enjoyed them!

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Alexis @ Hummusapien September 2, 2014 at 8:49 am

The color on these bad boys is just killin me! Coconut palm sugar is like the best thing to ever happen to my pantry. Pinned!

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Laura September 2, 2014 at 9:19 am

Hi There,

I have been following your blog for several months now…this is my first time commenting. I just wanted to tell you that you have an awesome website and all of your recipes that I have made were delicious. You are an truly an inspiration…Best of luck to you.

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Angela (Oh She Glows) September 2, 2014 at 10:19 am

Thank you for your lovely comment Laura! So happy you are enjoying so many recipes :)

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tara @ the mama modern September 2, 2014 at 9:19 am

i love oatmeal in all forms. these are on my to-do list! you should make these and freeze a bunch for when baby arrives!

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Sarah @ Making Thyme for Health September 2, 2014 at 9:25 am

I hope you’ll give us a kitchen tour once you’re all settled!
These cookie bars look like the perfect way to break in the oven. And the ingredient list is pretty impressive too! I don’t usually bake with coconut sugar because the flavor is too strong for my taste but I bet it blends in just right with the toffee and cinnamon. Yum!

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Hannah September 2, 2014 at 9:28 am

These look like exactly the end of summer treat I need to be baking immediately. Any advice for an almond flour-swap? Perhaps a mix of extra flax/ground sunflower seeds/buckwheat flour? I typically just avoid recipes with nuts, but this one looks too good to pass up!!

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Angela (Oh She Glows) September 2, 2014 at 10:08 am

You could probably get away with a bit more oat flour or raw buckwheat flour (I’d probably start with 1/4 cup)…or like you said, ground flax (although I’d probably only use 3-4 T max due to its strong flavour). If you try anything, please let us know!

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Val September 3, 2014 at 1:19 pm
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I also can’t have almond flour so I upped the oat flour to one cup and added 1/4 cup of buckwheat flour and they turned out really well! I’ll definitely use this recipe again!

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Hannah September 3, 2014 at 8:08 pm
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Update! I made these, substituting the almond flour for: 1/4 cup oat flour, 1/4 cup raw buckwheat flour, 2TB ground flax, and 2TB pure hemp protein powder. They are DELICIOUS. Now, I realize that’s a little complicated…if I make again, I’d probably just use a full 1/4 cup of the hemp. I get the feeling the recipe is flexible. I also imagine a hint of ginger/clove would turn these into a lovely holiday treat. Yums.

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Angela September 3, 2014 at 9:40 pm

Love it!! Thanks for following up :) I’m sure this will help others looking to make it nut-free!

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Tamara September 4, 2014 at 12:55 pm

Can I just use AP flour or Whole Wheat Pastry flour to sub for the oat and almond flour?

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Michelle September 4, 2014 at 11:05 pm

same question… or maybe all purpose flour ? Im also trying to avoid almond flour…. I wanted to make these tomorrow night, with a vanilla vegan ice cream :D

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Mary Beth September 18, 2014 at 8:44 am

I have made them several times with the almond flour and they were so delicious! I tried to make them for a friend with an almond allergy and I subbed 3/4 c. coconut flour for the almond flour and it was super dry and crumbly. Next time I would probably just do 1/4 cup of the coconut flour and skip the rest.

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Ksenija January 28, 2015 at 12:48 am
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I also used coconut flour and they are too dry.. flavour still there but not texture… will try almond flower next time

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Caitlin September 2, 2014 at 9:29 am

these look miraculous, angela! yay for a working over and delicious warm from the oven baked goods.

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DessertForTwo September 2, 2014 at 9:32 am
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These sound heavenly! congrats on the functioning kitchen! :)

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Inge | blogboutique September 2, 2014 at 9:39 am

These look so delicious! Gonna make them tommorow!

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Emma September 2, 2014 at 9:40 am

Oh my! These look so wonderful! I’ve been really craving baking recently. Autumn must be on its way!
Oat and almond are my favourite flours for baking too, oh and coconut sugar is fantastic.

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Ceara @ Ceara's Kitchen September 2, 2014 at 9:53 am

So happy your oven is ready for Fall baking season :) These cookie bars look amazing – crispy edges on cookies are a must! It just so happens I have all the ingredients ready to go! Can’t wait to try these tonight!! Pinned!

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Ceara @ Ceara's Kitchen September 3, 2014 at 12:20 pm
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Tried them and they are amazing :) I should have taken your advice and waited for them to cool down – I couldn’t wait!!! Dee-lish!!

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Jen September 2, 2014 at 10:03 am

These are happening. Tonight!

I baked like a madwoman in my third trimester, too. Partly due to nesting, partly due to cravings :)

You look great, and you are so close! Enjoy those final weeks when you have ample time to bake.

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Angela (Oh She Glows) September 2, 2014 at 10:06 am

Thanks Jen. I hope you enjoy the bars if you make them!
Yes, I have major plans for my oven this week. Two soups going down today and who knows what else all week long. I’m going to need a bigger freezer!

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Amanda @ .running with spoons September 2, 2014 at 10:18 am

Nothing feels better than having a working oven again… except having a working oven again and celebrating the occasion with delicious baked treats :D These look delicious, Angela! Soft and chewy cookies are the love of my life. Pinned!

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Alex @ True Femme September 2, 2014 at 10:19 am

Oh my gosh these look fantastic! I need these in my life! Glad you have a working oven now again :)

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Isabelle September 2, 2014 at 10:21 am

…and I have decided on what to bake myself for my birthday tomorrow morning, thank you Angela! However I don’t have coconut sugar, would a few dates, banana or apple sauce work?

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Natalie @ Paper & Birch September 2, 2014 at 10:40 am

So since there is Oatmeal in them, does that mean I can have them for breakfast??

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Catherine @ Chocolate & Vegetables September 2, 2014 at 10:53 am

What a great recipe to celebrate the return of your oven with!

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Debra September 2, 2014 at 11:13 am

I am making these today, perfect day to turn on the oven with the fog out there.

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Steph F September 2, 2014 at 11:22 am

I’m allergic to almonds, what’s an alternative to almond flour? I have whole wheat, coconut or buckwheat flour… Would any of those work? I am still perplexed in when to use the dense coconut flour… It’s botched a few recipes for me already.

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Stephanie September 10, 2014 at 7:39 am

I am allergic to almonds also and just use the same amount of oat flour that was called for with almond flour and they turned out perfect.

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Mandy Dugas September 2, 2014 at 11:30 am

Mmm Ang these look great! Im loving all your gluten-free recipes lately! You’re on a roll. I hope your pregnancy is going great! Cant wait to see more adorable belly pictures. And soon to be baby pictures. Thanks for making the world a healthier place. Take care Ang & baby!

Mandy @ Mandys Healthy Life

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Amanda September 2, 2014 at 12:16 pm

These look so fab! Thanks for sharing and thank you for spelling out what a flax egg is =).

Team crispy edges, all the way!

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Andreea September 2, 2014 at 12:40 pm

Instead of the flax egg could I use chicken egg? And how many should I use? Your recipe sounds amazing and I am looking forward to trying it.

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Kim October 25, 2014 at 5:47 pm

I’d also like to know if you could use a chicken egg in this recipe, and if it’s a 1-to-1 replacement?

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Kate December 3, 2014 at 7:48 pm
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Yes, you can use an egg just omit the flax and the water. It works well both ways!

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Teffy Perk September 2, 2014 at 12:46 pm

This looks so so soooo good!! Cookie recipes is something I’m always on the lookout for, as it can be so hard to find a good healthy one that actually works with my cravings.
This one looks absolutely perfect. Honestly, can’t wait to give this a try!

{Teffy’s Perks} X

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Catherine September 2, 2014 at 12:54 pm

So delicious with a good cup of coffee. Blessings, Catherine

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Celia September 2, 2014 at 1:24 pm
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Made these today and they are SOOO delicious. The BF took one bite and was at a loss for words. I didn’t have coconut sugar so I used brown sugar. They are super sweet so next time I would probably reduce the sugar even more. I also added chopped pecans and they add just the right texture and nuttiness. Thanks for a great treat!

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Emily @ Tips on Healthy Living September 2, 2014 at 1:40 pm

Always looking for new vegan and gluten-free snacks…this is great, thank you.

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Miriam September 2, 2014 at 2:19 pm

For some reasons I missed your pregnancy announcement (I just had a baby -boy- myself and do not read blogs as often… Btw -on the other way around- in my surounding everyone just had or currently expect a baby boy!) Anyway, I would like to give you my congratulation!! You are a very pretty expecting lady! I wish that the delivery goes as well as possible and more importantly, for you to have an healthy baby (my end of pregnancy/delivery experience was terrible, but I have one healthy baby now and that’s what matter the most!) :)

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Jenn September 2, 2014 at 2:20 pm

You had me at toffee….yum!!!

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Taylor @ The Cookie Bounces September 2, 2014 at 2:44 pm

Wow these look incredible (as usual!) can’t wait to try them out. Maybe tonight *fingers crossed* I have everything

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Jill September 2, 2014 at 2:49 pm

These look so good! Too bad I am not eating sugar this month :((((
Yay for having your oven back though!

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Millie l Add A Little September 2, 2014 at 3:00 pm

This looks amazing Angela!! I love anything oatmeal and this bar looks like heaven!

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Liz @ Floating Kitchen September 2, 2014 at 3:11 pm

Yeah for a working oven! These bars look like the perfect way to celebrate a successful kitchen renovation!

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Ellen Lederman September 2, 2014 at 4:01 pm

It’s so great that you are still sharing fabulous recipes for us!

I don’t have coconut sugar. Do you think this would work with brown sugar?

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Anna September 2, 2014 at 7:07 pm

Yes, check out the notes on the bottom of the recipe instructions. She does mention the coconut sugar substitutions you can use :)

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Ellen Lederman September 2, 2014 at 8:20 pm

Thanks, Anna, I missed that. Now these will be in my very near future!

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[email protected] September 2, 2014 at 4:15 pm

Yay to working ovens!! These bars scream fall to me!! I assn ready for fall and these bars!

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Angela @ Eat Spin Run Repeat September 2, 2014 at 5:38 pm

HOORAY for the convenience of modern day appliances!!! :) Seriously Ange, these bars look insane! I love Eric’s comment about being able to eat 6 without feeling sick.. that’s quite the yardstick to measure by lol! So glad your oven is up and running now, and that you’ve been able to enjoy getting back to baking. I hope you’re feeling great and that things are going well with the little bambino (or maybe not so little any more!) inside of you. Not long now! :) xo

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Katrina @ Warm Vanilla Sugar September 2, 2014 at 6:07 pm

These cookies look perfect! Love the recipe!

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Audrina September 2, 2014 at 6:21 pm

My goodness, this looks amazing! I can’t wait to try this out, and the ingredients are fairly simple too. Thanks so much for the recipe!

http://mindfullyaudrina.blogspot.com/

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Kelly September 2, 2014 at 7:54 pm

Is there any way to make these with no oil?

Thanks!

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Angela (Oh She Glows) September 3, 2014 at 8:07 am

Hi Kelly, I haven’t tried it, but if you do let us know how it goes. Off the top of my head, I’m thinking mashed banana *might* work as an oil replacer. Obviously the flavour would change though!

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Caroline September 2, 2014 at 7:59 pm

I’m glad you’ve got your oven back! I’ve been traveling for work the past 2 weeks and I can’t wait to try these this weekend. There is nothing like a home made treat. These are going to be great for fall.

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Christina @ The Beautiful Balance September 2, 2014 at 8:06 pm

Has to be such an amazing to have your oven back! These were the perfect way to break it in, they look so delicious!

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Maryea {happy healthy mama} September 2, 2014 at 8:30 pm

Wowza. These look insane. Way to break in the new kitchen!!

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Cat Grooms September 2, 2014 at 8:47 pm
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I saw this post and immediately went to the kitchen and made these. Amazing! I had to sub out the coconut sugar for organic light brown sugar and still the taste was dead on. Even my non vegan husband who tends to whine about my “healthy” treats loves them. Every recipe I’ve tried from you has been a winner. Your cookbook is my bible! Thanks so much!

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Angela (Oh She Glows) September 3, 2014 at 8:06 am

I’m so happy the sugar swap worked…I suspected it might! Thanks for your feedback and kind words about my cookbook. :)

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Amy September 2, 2014 at 9:16 pm
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Oh, my goodness. Angela, I’ve been on a crazy roll cooking from your cookbook – I live and work in Mexico, where it is impossible to find vegan food, let alone good vegan food… everything I have made has been amazing, and these bars were no different! I only had 1/4c. coconut sugar so had to use muscovado for the rest, but they are SO GOOD. THANK YOU!!!

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Angela (Oh She Glows) September 3, 2014 at 8:05 am

Thank you Amy! I’m so glad you enjoyed the bars (and cookbook too!)

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Nicole @ Squash on Squash September 2, 2014 at 9:21 pm

These look great!! I don’t have any coconut oil or coconut sugar on hand, but I am thinking thatI might substitute butter and apple sauce for the oil, and perhaps maple syrup for the sugar. Could turn out funny, but I might give it a try! Thanks!

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jenna @ just j.faye September 2, 2014 at 10:11 pm

YUM! These look absolutely fantastic! I’ve never baked (or purchased) coconut sugar before, but I’m curious to try it.

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Mackenzie Carlson September 2, 2014 at 11:09 pm
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Angela these were SO delicious, I made them tonight as a treat after dinner for my boyfriend and I and we ate half the pan before they were cooled! So chewy and flavourful, definitely a keeper! Thank you so much.

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Angela (Oh She Glows) September 3, 2014 at 8:03 am

haha sounds familiar ;) So glad you both enjoyed them!

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Joy Silas September 3, 2014 at 12:37 am

Hello there!

I just recently discovered your blog! And I am SO in love with it! I had a miscarriage a few weeks ago and although it was quite difficult, the motivation to go vegan has came about. I was vegetarian for a few years. But now I am ready to become vegan! When I try to get pregnant again I know my body will thank me for it! Thanks so much for having such an awesome blog and being such an awesome person. Congrats on the baby!!! xoXoXXXooo

Joy :D

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The Vegan Cookie Fairy September 3, 2014 at 3:49 am

OMG I’m dying for one of these!! *__*

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Samantha September 3, 2014 at 6:06 am

Oh wow wow wow! These look so good, going to have to track down some GF oats and make some of these to get me through the working week! YUM! Thanks for the amazing post!

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Lauren @ La Dolce Pita September 3, 2014 at 6:24 am

Wow… these look amazing. Will be making ASAP! I’m also pregnant (25 weeks!) and needing a yummy baked good that won’t make me feel TOO guilty :)

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Mary September 3, 2014 at 7:01 am

Yummy!! I am sure my kids are going to love this, definitely going to try this out, hopefully this coming weekend.

P.S. Congrats on your new oven :)

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Heidi Kokborg September 3, 2014 at 8:10 am

These look incredibly good! My sister is visiting this weekend so it will be the perfect time to make these babies. Please, be weekend soon!

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Jessica September 3, 2014 at 10:29 am
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These are ridiculously amazing! I made last night and truly cannot stop eating them. I used Ener-G’s egg replacement instead of Flax and Dark Chocolate and they turned out fantastic.

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Rachael September 3, 2014 at 11:45 am
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SOOO good! I made these last night but just used all oats since I didn’t have almond flour and used organic cane sugar and a tablespoon of molasses. They are PERFECT! another great recipe :)

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Amanda September 3, 2014 at 12:41 pm

Well, I know what I’ll be making after we move! I’ll be unpacking my kitchen first. ;)

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Because Yum September 3, 2014 at 1:46 pm

My gluten-sensitive husband is going to be so glad when I make these. Can’t wait to try them!

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Krista @ Joyful Healthy Eats September 3, 2014 at 3:25 pm

Yeah for a working oven! This looks like a great fresh out of the oven recipe… love the warm flavors from the cinnamon and toffee… perfect for the fall and a cup of coffee! YUM! Gorgeous pics too girl!

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jessica blanchard September 3, 2014 at 3:40 pm
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Hi Angela,

I thought you’d be amused to hear that I’ve made these for my Prenatal Yoga & Nutrition Class in New Orleans. I make a treat each week so we can congregate after class. I’m often inspired by Oh She Glows blog and cookbook. As a dietitian and mother, I love making healthy treats for my little one and friends. Thank you for all that you do. And good luck with the end of your pregnancy! My little one was born August 25th 2013. It has been a year of incredible joy.

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Angela (Oh She Glows) September 4, 2014 at 10:08 am

Hey Jessica! Oh that’s so nice to hear you made them for your class :) And happy belated birthday to your little one! Thanks for your well wishes.

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Gemma September 3, 2014 at 4:19 pm

Amazing recipe! These cookie bars look super delicious and healthy, that’s what I call a winning recipe. I’ve been looking for this type of recipe for a while but the ones I found were not healthy at all. These are the perfect mid-afternoon snack or a great breakfast.

Will try them for sure!
xoxox

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Abby D September 3, 2014 at 5:17 pm
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These are AMAZING!! They even fooled my non-vegan husband! Angela, I just want to thank you for sharing incredibly nutritious recipes with the world. I am 25 weeks pregnant and feel I can credit you with helping me have such an easy, healthy pregnancy. Nutrition is key! Thank you so much!

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Cece Leskova September 3, 2014 at 5:56 pm

Yum! These look amazing!

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Liette September 3, 2014 at 5:56 pm
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Love love this recipe and the kids loved it even more… couldn’t keep them around.
Question for you, what could I sub the Almond flour to make it nut free, so they can take them to school? Thanks!

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Anna September 5, 2014 at 3:11 pm

I saw some comments from people saying they had success subbing with more oat flour

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Chelsea September 3, 2014 at 8:29 pm
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I made these this evening and they’re amazing! I could tell they were going to be good because I couldn’t stop eating the batter! I used chia seeds instead of flax and it worked wonderfully.
Thank you for an awesome recipe :)

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Cheri September 3, 2014 at 10:15 pm
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This recipe was so inviting that I had to make it right away. Yummy and easy!Thanks so much. It is always fun to have a new treat in the rotation

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RunnerGirl September 3, 2014 at 10:28 pm

I made these tonight & they are really good!! I made them exactly as directed & wouldn’t change a thing. Thanks for a great recipe!

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Casey September 3, 2014 at 11:11 pm
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I just made this recipe and it is delicious! I am always on the look out for healthy recipes for the lunch box for my kids and this ticks all the boxes. We just had it for an after school snack and the kids and I loved it. No doubt my husband will too. Thanks Angela!

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shoma abhyankar September 4, 2014 at 12:38 am

Yummy..

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maya September 4, 2014 at 12:47 am

These look amazing! Haha the toffee caught my eye. Do you know if there are any replacements for the almond flour?

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J September 4, 2014 at 3:22 am

Can you explain what ingredient gives the recipe the toffee flavor? Thanks!

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Angela (Oh She Glows) September 4, 2014 at 9:05 am

The coconut sugar – it has a light toffee/caramel flavour :)

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Lauren @ Beautiful Plant-Based Life September 4, 2014 at 5:05 am

Perfect timing, Angela! I’m heading away for the weekend to celebrate a friend’s birthday. I’ll whip up a batch of these for everyone to enjoy. Plus, they will be a yummy treat for me to eat while everyone else devours the (non-vegan) birthday cake!

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Tzula September 4, 2014 at 8:38 am
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I tried many of your pastas and sweets. Everytime it turns out perfect. This one was the summum for me, it’s do yummy you can’t stop yourself from eating it. You just take vegan food to another level and it makes my transition easier. THANK YOU !

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Sarah UK September 4, 2014 at 10:51 am
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So simple to make, nutritious and delicious, just perfect :-) Hoping my 5 year old will love them when he gets back from school. I used cacao nibs instead of the chocolate chips, they tasted awesome, thanks!

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Christie September 4, 2014 at 12:19 pm
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Just made these last night and the really did make my whole apartment smell like toffee! They definitely did not disappoint! Thank you for another delicious recipe!

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Christy September 4, 2014 at 1:30 pm

Where do you buy your gluten-free oats? what brand do you use? I haven’t been able to find them here in Vancouver yet. Love your blog & cookbook!

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Angela (Oh She Glows) September 4, 2014 at 6:02 pm

Bobs red mill makes certified gluten-free :)

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Aoife September 4, 2014 at 3:07 pm
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Hi Angela!
I found your blog a couple of months ago and fell in love instantly! I have since bought your book, every recipe is awesome!

I was so excited to try these bars, they looked amazing! I decided to make a half batch as I had a feeling I would devour these in one go! But unfortunately they were over done, even though I adjusted the time!
They now are a cookie texture, and the flavor is amazing! Will definitely be trying these again. :)

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Tracy September 4, 2014 at 8:28 pm
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I will be making these again! I used brown sugar (will have to check out coconut sugar) and they turned out great. I baked them for 20 mins and thought they didn’t look done – still bubbly and the ingredients swished a bit in the pan when I moved to take them out – so I left them in for another 2 mins and that did the trick. After they cooled a bit I could see they were just fine, I worried for nothing! But, I like things crispy and really wanted dessert tonight! Thank you for another great recipe.

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Annalise September 4, 2014 at 10:15 pm
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These are amazing! Great texture and flavor. They’re perfect for school lunches. I will definitely make these again!

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Annalise September 4, 2014 at 10:16 pm

Oh and by the way, brown sugar works just fine with these. :)

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Giovanna September 4, 2014 at 10:35 pm
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Dear Angela, this is a great and yummy recipe, I like to follow your recipes to the “T” and always have great results . This recipe is a keeper! Love it!
Hard to believe you are 36 weeks already! You look fantastic and so cute !

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Suzanne September 5, 2014 at 9:28 am

Oh my – my eyes popped when I read the title of this post! Looks and sounds AMAZING! We LOVE your turtle cookies and this is what I thought of – and I am always looking for bar recipes as I find I have little time to make individual cookies these days. With 3 teenage boyz I am baking more than ever to try to fill their bottomless pits!

Thanks so much Angela…hope you are feeling well..cannot wait to read the baby announcement post :-)

Enjoy your oven!!! (*I had no oven for 6 mths living abroad so I feel your pain…and your joy!…it was like withdrawal…I no longer take it for granted!)

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Ruby September 5, 2014 at 10:14 am
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These were amazing. I subbed whole wheat flour for the almond flour and they were amazing! I say were because I made them this morning and they are gone now. Double batch next time!

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Kaitlyn September 5, 2014 at 10:25 am

These were fantastic!! My boyfriend loved them and my Mom thought they were totally amazing. I made the Lentil Walnut Loaf for dinner and then these for dessert…..winning September dinner! :)

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Kirsten September 5, 2014 at 12:15 pm
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AMAZING!!! I love the soft, chewy, caramel taste. I took your advise, and made coffee shop worthy hazelnut milk, such a fantastic treat. I did think they were a little oily. I don’t know if you tried in testing, but I might not add the extra 2 Tb. of coconut oil.

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Kim September 5, 2014 at 2:32 pm

Delish! We actually didn’t have an 8×8 so we turned them into cookies. 350 degrees for 9 minutes. Everyone in the house loved them!

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carolyn September 5, 2014 at 3:12 pm
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Holy craps these are sooooooo good!!!!!!!! The coconut sugar is amazing! The chocolate is amazing! The chewy oath goodness is amazing! And the crispy corners are mine, all mine!!!! Thanks for another great recipe ange!

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Alana September 5, 2014 at 5:02 pm
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I made these yesterday and there is only one left! Everyone in the house loved them! Thanks for the recipe Angela!

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Kim September 5, 2014 at 8:32 pm

I made these yesterday and they are so delicious, but super crumbly. They can’t be picked up or they fall apart. I didn’t make any substitutions. Any idea where I went wrong? The flavor is outstanding! I can’t stop eating them and would love it if they held together a bit more.

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Angela (Oh She Glows) September 6, 2014 at 8:55 am

Hey Kim, Hmm, I’m not sure…ours we’re only delicate until they cooled. Once they cooled they held together very well and didn’t crumble at all.

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Laura November 25, 2014 at 2:37 am
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I made them tonight for my son and his girlfriend, who are driving down to MD from CT for Thanksgiving. The taste is good, not as sweet as I’d prefer, but mine crumble apart too, long after cooling down. It was very frustrating trying to cut them. My theory is that the coarser your almond flour, the more they crumble. I thought they were a bit too oily, too. However, this was my first cooking experience with almond flour. I’m a whole-wheat-and-honey (or maple syrup) mom from decades back. When my 4 boys were young in the late 80’s and 90’s, there were very few cookbooks (and no internet) with dessert recipes that didn’t have white flour, sugar, and shortening as the main ingredients. I had to adjust everything until I found my main whole foods cookbook in a health food store. Now I’m trying to adjust once again to a new way! Thanks for your ideas.

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Lisa September 6, 2014 at 12:22 pm
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So easy to make and sooooooo yummy!!! Thank you. This is a keeper!!

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Kristen @ Vitamin K Girl September 6, 2014 at 2:29 pm

I love Eric’s comment about eating 6 without feeling sick:) Every time I make cookies I end up feeling sick, between eating the dough and then “testing” a cookie from each batch “to make sure they are done”. I will have to give these bars a try in hopes that I too can eat many without feeling sick!

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Arwen September 6, 2014 at 7:08 pm
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Oh man. These are AMAZING. I love the cookies these are based on, but you have outdone yourself with these. I made them for me and my boyfriend yesterday afternoon, and all but a little strip are gone. Delicious! Next time I’m going to cut and freeze them as soon as they’ve cooled so I can manage to pace myself a little. ;)

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Amanda - Create N Plate September 7, 2014 at 8:00 am

These look amazing! Thank you for sharing. I can’t wait to make them and eat all of the edge pieces ;)

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Anne September 7, 2014 at 8:40 am
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They whip up really fast and bake perfectly. I didn’t add any chocolate chips in the batter but instead scattered more on the top. In the baking they rose quite high and the chocolate chips sunk into the batter.
I gave them a 4 vs 5 star as I found them a bit too sweet. Next time I will add less sugar, though I wonder how that might change how they bake.

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Elyse September 7, 2014 at 12:22 pm

These look fabulous and I’m going to be making them on the ASAP. Also, haven’t heard anyone other than my good friend use MY-lanta as an exaltation…love it!

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Kendal September 7, 2014 at 3:27 pm
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These turned out great… A little sweet for me so next time I would defiantly decrease the sugar ( I used sucanat sugar instead). They stayed together much better once they cooled- patience is key!

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Kayleen September 7, 2014 at 9:19 pm
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These are delicious! I just made them and couldn’t wait for them to cool thoroughly….. I burned my tongue a little ☺️
I will definitely be making this recipe again! It may be nice to throw some nuts in there as well, maybe pistachios or macadamia nuts. Next time!! I guess almonds would be the obvious choice, with the almond flour in the recipe, but I tend to stray from the norm.

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Rebecca Leakey September 8, 2014 at 2:47 am

Love this recipe! Pure cruelty free indulgence! Another great recipe showing the world how delicious the vegan world is! Thank you :)

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Kirstie September 8, 2014 at 7:28 am
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This recipe was quite good and was a great addition to a cottage weekend. However, I am more partial to more chocolate recipes and don’t think anything can beat your brownies :)

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Stephanie September 8, 2014 at 7:34 am
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Made these bars this weekend. Oh my, they are wonderful. My poor husband who has been subjected to my “baking experiments” raved that they were one of the best items to come out of the oven. I am allergic to nuts so used 100% oat flour and they came out wonderfully. I am looking forward to experiementing with the receipe by adding dried cherries or other fruits.

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Manon September 8, 2014 at 8:43 am
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I did it yesterday and my daughter already ate 3, her friend one and my husband one…and the comment is always the same; really good. Even though they don’t always understand that I want to try recepies that are vegan, even though we are meat eaters, they still taste everything I do. And I have to say that so far, all that I have tried from your book and your blog, as been approved! I am trying to cut my meat and refined sugar consumption and you recipes help me. You are inpiring.
Thank you and keep at it!

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Anna September 8, 2014 at 9:59 am
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Loved these

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Faith September 8, 2014 at 10:00 am

These sound amazing! Did you use blanched almond flour, or whole almond meal?

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Stephanie September 8, 2014 at 11:40 am
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These are amazing. Dangerous, but amazing. We followed the recipe to the letter – it’s the perfect combination of sweet and a little salty (my favorite). My 2-year old and I made these together this morning to eat as a post-lunch treat (he gets a little treat if I can get him to eat more than just ketchup for lunch). That being said, we both just enjoyed one and are looking forward to devouring the rest over the next few days.

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Carmen September 8, 2014 at 12:37 pm
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OH SHE GLOWS ALRIGHT!!!!! Made’em today and loving every bit so good! thanks for using your mind to create healthy treats!

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Terri September 8, 2014 at 1:17 pm
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Oh Angela you she-devil! I just made these and they were super easy to make and fast! So I went out did a 10 mile bike, came home and have proceeded to eat 4 pieces. They are rockin’ my tiny world lady. Nice hustle!

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Miss B September 8, 2014 at 1:23 pm
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These are really good! The only major change I made was using ground up raw almonds in place of the almond flour since I didn’t have any almond flour. I didn’t blanche the almonds or do anything fancy to them. The bars still held together just fine. I also reduced the cinnamon to only a half a teaspoon.

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Anna September 8, 2014 at 1:25 pm
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Oh, man I’m a middle-piece kind of gal! I’ll come over and relieve you of all those pieces! I love that these don’t require any super weird ingredients- I have everything on hand!

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Anova September 8, 2014 at 2:30 pm
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These cookie bars are so tasty! I try lots of stuff myself too^^ I love cooking, especially since I’m vegan I create a lot of my own

http://anovamelody.blogspot.com

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Charlene @ That Girl Cooks Healthy September 8, 2014 at 2:35 pm

I have a weakness for toffee and chocolate chips. I can’t wait to try this on the upcoming weekend.

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neha September 8, 2014 at 3:22 pm
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loved it.. Made a double batch. I used regular brown sugar (reduced the amount a bit) but didnt get any toffee flavor. I guess it is specific only for the coconut sugar, then? But overall, loved the outcome :)

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Tiffany L September 8, 2014 at 4:24 pm
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These are amazing! Made a double batch to give to newly marrieds as a part of the wedding gift! I almost hated parting with that batch! :)

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Samantha September 8, 2014 at 5:36 pm

I have been following your blog for about a month. We found out recently that the cause of my husbands migraines is meat. So ever since the idea of going meat free was pretty daunting. Then I found your website! You have no idea how happy I am. Everything we have tried has been delicious! And the biggest task, kid approved. These bars were fantastic and devoured. :) Thank you for sharing your talent!

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Caitlan September 8, 2014 at 6:18 pm
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I made these cookies on Sunday and they were SO delicious. I actually did a blog post about it! I used chia seeds for the flax egg so instead of using 3 tablespoons of water, I used 5-6. They turned out so well and I’ll definitely be making more of these in the future! Thanks for the recipe :)

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Kathleen September 8, 2014 at 7:04 pm
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These are great and went together really easily. I used sucanat since I don’t have coconut sugar. The flavor is so good, a little bit oatmeal, a little bit chocolate, it’s quite perfect. I gave it 4 stars only because it fell apart a little bit (those crispy edges broke off on at least half my pan) and they seemed oily…the bars left huge oil stains on the napkins. Perhaps I didn’t measure my coconut oil carefully enough? Considering you are a culinary genius I’m sure the fault is mine, and not the recipe’s. Thanks so much for sharing your skills and passion with us!

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Stephanie September 9, 2014 at 6:52 am
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These cookie bars are delicious! I chopped up a few honey dates into tiny pieces and topped the bars with them. Otherwise followed the recipe exactly.

It is very hot in our house in AZ in the summer, so I let them cool completely in the fridge to firm up the coconut oil and stored the bars there to keep them from crumbling. They were perfect with cold pressed coffee in the evening.

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Stacey September 9, 2014 at 7:10 am

Hi Angela,
Love your recipes! Is almond flour the same thing as almond meal? Cant wait to make this!!

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Angela (Oh She Glows) September 9, 2014 at 8:58 am

Hi Stacey, Almond flour is made from ground up skinless almonds, while the meal is made from ground almonds with their skin intact (and as a result, the meal is coarser and the flour is much finer). I haven’t tried almond meal in this recipe yet so I can’t say for sure it would work, but I think it could be just fine. If you try it, let us know! :)

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LisaB September 9, 2014 at 7:13 am
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Made these over the weekend – they were EXCELLENT! They tasted buttery and the toffee taste really came through too! I loved them and they were a hit with my guests. Will most definitely be making these again!!!

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Aimee September 9, 2014 at 7:36 am
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These are great, I could eat the entire pan! I followed the recipe exactly and was blown away!! My husband is also a huge fan. Thanks :)

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Bianca September 9, 2014 at 7:45 am

As always, these looks AMAZING. I’m such a huge fan of your blog. I actually featured you on mine today, too. You made the cut for my top 5 favorite blogs :)

You can see it here: bit.ly/1nImRtq – I hope you enjoy the little write-up!

Keep the good stuff coming, Angela!! xx Bianca

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Emily September 9, 2014 at 9:16 am

HI!!
I made this recipe the other night, and while they tasted ABSOLUTELY delicious, I had trouble keeping them in a “bar” shape..because they were very crumbly. Do you think this is a result of not waiting long enough to cut or maybe should have baked them longer?
thanks! by the way, I just discovered your website, and I LOVE LOVE IT.

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Angela (Oh She Glows) September 9, 2014 at 10:07 am

Hey Emily, I found that I had to wait until the bars were cooled before they were ready to cut. Hope they are still enjoyed regardless! :)

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Nora September 9, 2014 at 9:36 am
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Hi Angela!

Made these yesterday. I didn’t have coconut sugar, so used Florida raw sugar crystals, which I realized afterwards are very sweet! So, the bars are delicious, but super sweet. It’s my fault for not knowing that you don’t need as much sugar with the Florida raw sugar, but hey, they’re still good! Mine didn’t come out as dark like yours, and I guess it’s from the sugar I used ? Anyway, thanks! These are soooo good melty and gooey.

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Rebecca September 9, 2014 at 10:32 am
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These were soo delicious! My husband could not stop! Nobody believed me when I said they were vegan!

Small request if you haven’t done this yet, Applesauce!

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marion September 9, 2014 at 11:58 am
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So delicious! I made these cookies as well as the granola and power packed tomato sauce from your book. I am in Oh She Glows heaven. I enjoy the blog and book. Keep up the good work.

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Rose September 9, 2014 at 1:06 pm
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Very yummy! They did not last long in our house!

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Megyn Jefferson September 9, 2014 at 5:10 pm

These are really amazing! I froze them individually to send with my 4 year old to Pre-K! I was worried about them being too crumbly to take, but freezing them makes them hold together really well! Thanks for another awesome recipe!

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Rachel September 9, 2014 at 9:55 pm

Made these last night and they were delish!! Even better the next day after being in the fridge…. thank you for the recipe once again :)

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Shavonne September 10, 2014 at 6:54 am

Instead of a flax egg can I just use 1 egg?

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Margaret September 11, 2014 at 11:42 am
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Hello,

I just made the Toffee Cinnamon Oatmeal Cookie Bars and they are amazing!!! I am eating one right now from the fridge. The recipe was easy to follow, easy to prepare and the results were exactly as you said…I will definitely be making these again.

I love your cookbook too and have made several recipes…my favourite is the Chia Donuts:)))

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Aida Mollenkamp September 11, 2014 at 6:26 pm

Okay, wow! These look delicious! I think I’m gonna have to make these these and pack for the plane this weekend!

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Tamara September 11, 2014 at 9:57 pm

Hi Angela,

I’ve been following you for years and am so happy with all of your progress on the site and so excited for you to have a baby! I made these bars and they taste great – but even at 20 mins, they are a little undercooked (soft and gooey on the inside) – is it still ok to eat them or should they be much more hardened? They still taste great though next time I’ll put less coconut sugar as they’re super sweet.

Thanks again!
Tamara :)

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Kat September 12, 2014 at 4:44 pm

I’m excited to try this recipe. Weird question (?), what kind of oven did you install?

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Baby June September 14, 2014 at 7:29 am

OMg those look insane! Love the toffee flavors, sounds just perfect :)

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Chelsie September 14, 2014 at 11:20 pm
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Made this today! They are amazing! I will be making these again! Thank you for this wonderful recipe!

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Joanne September 15, 2014 at 10:19 am

Hello there! I tried THREE of your recipies on Saturday for a small party I had. I made the Creamy Cherry Pie Fruit Dip, Eat Your Greens Chickpea Medley and Toffee Cinnamon Oatmeal Cookie Bars. I am a vegan but my guests were not. All were a hit! I bought your cookbook yesterday! I’m very excited to have great recipies to serve to anyone!

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Angela (Oh She Glows) September 16, 2014 at 7:54 am

So happy all the recipes worked out for you Joanne! Thanks for your feedback :) I hope you enjoy the cookbook!

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Grace September 15, 2014 at 7:39 pm
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I made these this weekend and it was delish! The only modifications I made were subbing half coconut sugar and half brown sugar, and then sprinkling in some chia seeds in the end. I baked mine for 20min and they didn’t brown at all (that’s ok), but then were crumbly even after cooling down. Perhaps I needed more of a binder? Either way, the flavors were spot on and my kids loved it with yogurt and fresh fruit, and I enjoyed it as a quick breakfast/snack in the morning. Winner!

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Kristie September 16, 2014 at 2:44 pm
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I normally just read and don’t comment, but had to comment to say these bars are incredible! I do not eat gluten free but like to have baked good options for bringing to gatherings where there are people who are, and this will be #1 on my list for that and possibly just in general because they are so good. Thanks and thinking of you in these last few weeks of your pregnancy! I’m 24 weeks along with my second here :).

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Amanda September 16, 2014 at 5:03 pm
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These bars are AH-MAZING!! LOVE!

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Alexandra September 17, 2014 at 2:10 am
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Made these yesterday evening!!!
I had cononut sugar but I used sucanat and they taste so delicious :-)
Great suggestion to add pecan nuts! Let’s try for next time.

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Michelle September 17, 2014 at 9:50 am
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So…made these yesterday and they were definitely yummy. I had to stop myself from eating the raw batter (in some ways I preferred the bowl lickings to the actual bars – is that bad?).
One question – they did turn out a bit crumbly (as in even once cool, they are hold to eat without a mess)…I’m wondering if I took them out to soon or if I didn’t do the flax egg right…
As I’m a vegetarian (not vegan), maybe I should try regular egg for additional binding…
Has anyone else encountered a crumbly problem? Anyone have suggestions?
(note: they were golden brown when removed but not “cracked around the edges” as suggested in the recipe)…

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Kristie September 17, 2014 at 1:17 pm

I didn’t have a problem, but did press the whole thing down pretty tightly (with wet hands so nothing stuck to me) before baking and wonder if that helped? They hold together fine at room temperature but even better from the fridge (and taste extremely good cold!).

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Katie Barthel September 29, 2014 at 8:08 am

I had a crumbly problem, too. I did press mine down a bit with a spatula, too. I may try baking for 5 minutes longer next time. Otherwise, I figure, who cares if it’s not exactly a bar? It’s still delicious to eat with a fork! :)

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Michelle September 17, 2014 at 9:51 am

in the comment above, “hold” should be “hard”
hard to eat without a mess..

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RachaelB September 17, 2014 at 3:14 pm
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Hi! Longtime stalker, first-time commentor. These were delicious! Thank you for all your healthy treats!
I’ve enjoyed reading your pregnancy journey. Thank you so much for sharing! I hope to go down that road very soon, so it’s been very sweet reading your entries. :)

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Angela (Oh She Glows) September 18, 2014 at 9:58 am

Thanks for your comment Rachael! So happy you are enjoying the blog + recipes. :)

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Olivia September 17, 2014 at 6:50 pm

Hi, Angela. I have a question in general, not anything to do with this recipe! I know you use almonds in many of your recipes. And I myself am I huge fan of them; they are so good for you! Have you heard of the nasty stories about almonds and the pasteurization process? It has made me become SO conscious of almonds, aka I have not been eating them. I believe the nastiness of it. Many others I mention it to say it is something I should not be worried about. I don’t know if you can get your hands on “good” almonds with living in Canada, but in the U.S. it is mandatory all almonds be pasteurized. There are places in California to purchase almonds from outside of the U.S., yet I live nowhere near Cali! My only other option is to purchase them from another country such as Spain, and they are quite pricey. Anyway, I guess I just wanted to pick your brain about the almond fiasco. I would love to hear your thoughts.
Thank you!
~Olivia

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Angela (Oh She Glows) October 3, 2014 at 11:31 am

Hey Olivia!

Firstly, I am so sorry it’s taken me this long to reply! Our baby girl came along and she had other plans. haha. Anyway, you might find these articles helpful:

http://naturalfamilytoday.com/nutrition/pasteurizing-almonds-good-or-bad/
http://girlmeetsnourishment.com/your-raw-almonds-arent-raw/

Hope this helps!

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Milissa September 19, 2014 at 5:59 pm
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I had no almond flour but made these anyway. I used my own gluten-free flour blend instead so I’m sure the texture suffered but they were still very tasty and satisfying!

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Amy September 20, 2014 at 2:02 pm
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These are currently baking in the oven :) I have high hopes. I taste-tested the dough (obviously!) before baking and it was to die for! Great recipe for fall. Next up I’m trying out your pumpkin gingerbread bars!

Side note: My dad was admitted to the hospital for a week due to an infection and everyday I brought him some goodies…all recipes came from your site :) he loved it all! He’s a big fan of whole, natural ingredients and he was pretty impressed I must say! Thanks again.

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Mirabel September 20, 2014 at 5:49 pm

Is it possible to substitute regular sugar/brown sugar for the coconut sugar?

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Katie Barthel September 29, 2014 at 8:09 am

I used unrefined cane sugar instead of coconut sugar, and mine turned out just fine. I read in a previous comment somebody else used brown sugar and said it worked, too.

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Megan September 21, 2014 at 2:00 pm
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These are wonderful! Super easy to make and I always appreciate that your recipe instructions always cover so many questions that crop up for me: i.e. is it worth buying coconut sugar? (answer, yes!), should these sit in the pan, should I chill them, etc. The almond flour and coconut oil make these taste really buttery. In place of chocolate chips I did roughly chop a small tablet (1.65 oz) of dark chocolate and sprinkled that in. Definitely a keeper. Thanks so much, Angela!

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Rose Schmidt September 22, 2014 at 4:30 am
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Holy shit, these motherfuckers are tasty! I ate the whole damn bunch. My stupid kids kept bitching for a taste. I say, to hell with them!

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Cleo September 22, 2014 at 12:26 pm
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These bars are awesome! I still can’t believe how well they turned out. I’ve made them twice already. It’s so nice to be able to have a healthy, great-tasting snack to fall back on.

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Tami September 22, 2014 at 6:34 pm
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I made these with 85% chocolate chunks, regular eggs and brown sugar…really yummy! Thanks for sharing!

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Mikayla September 23, 2014 at 6:43 pm

Love love love your website!! Thank you!
Can I substitute coconut flour or brown rice flour for the almond flour??

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Mikayla September 28, 2014 at 8:37 pm

Well I just made them and they are delicious!! I used Oat flour, coconut and brown rice and 1 organic egg instead of flax egg.

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Debbie Walker September 24, 2014 at 10:16 am

Hi Angela
I have recently retired and am very excited about trying to new recipies with my new found time. I am also trying to lose weight and increase my exercise so am following weight watchers and am wondering if you have the fat, fibre, protein and carbs content of your recipes? I picked up your book in Costco but was disappointed that it did not have this so I could determine the points especially of your smoothies and granola bars as I am also trying to increase my hemp hearts intake. I was very happy you did that content for the Super Seed Chocolate Protein Bites as they are excellent and I have one every day!
Good luck with the baby, I am a nurse and Lactation Consultant and my best advice to you is to surrender to the baby and to have your relatives and husband mother you, so you can mother the baby! I have given this advice to many new moms who were trying to do it “all”, and they told me after they really appreciated being given “permission” to just revel in the joy and exhaustion of motherhood. Hope it works for you, but you seem to instinctively know what to do from what I am reading of your blog!
many warm regards
Debbie

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Olga September 24, 2014 at 9:22 pm
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Today is definitely an Oh She Glows day in my kitchen. This is the third recipe that I’ve made and as I’m writing this, I am having a third piece of this goodness.
After I started making those bars, I realized that I only have about half a cup of almond flour so I added some coconut flour. I also ran out of chocolate chips, which I didn’t miss at all since I satisfied my chocolate craving with the double layer chocolate brownies earlier on.
I didn’t get the crispy edges, I wonder if I should have left the bars in the oven a bit longer or it was the coconut flower. Either way they are delicious.

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Kelly September 24, 2014 at 11:36 pm

Hi! Should they see a bit soft in the middle when you take them out of the oven? I left them in a few more minutes because I was worried they weren’t done but then didn’t want them to burn so I took them out. I don’t bake often so I wasn’t sure.

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Matea September 26, 2014 at 8:07 pm

Oh, yum! And this recipe looks really simple; usually when I find gluten free dessert recipes they have a lot of ‘exotic’ ingredients, but I think I have all of these ingredients in my kitchen already, expect for maybe the coconut sugar, which I’ve seen in Trader Joe’s, my favorite store!

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Katie Barthel September 28, 2014 at 10:44 pm
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I made these tonight by request of my husband since he was being tempted by some non-vegan chocolate chip cookie bars at his friend’s house (it’s funny what foods you find tempting and which ones are easy to pass up, isn’t it?). I used unrefined cane sugar since I didn’t have any coconut sugar, and the substitute worked well. I left them in for 20 minutes, but next time I might bump it up to 25 minutes because these are very soft (they’re definitely not like the picture, even after cooling). However, I don’t care that mine didn’t exactly turn into bars – they taste great! I’m not GF, but it’s nice to have another GF dessert recipe in my arsenal. Thanks!

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Faith October 1, 2014 at 3:36 pm

Does the almond flour need to be blanched, or will whole almond meal work? Thanks for the info!

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Janett October 3, 2014 at 12:33 pm
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Please oh please remove this recipe from your site! I need some help staying away from these! Its AMAZING! I can’t stop making or eating these. Even my husband who refuses to eat anything remotely healthy, tried these when he was desperate. He ate the whole pan!! My kids get so excited when they see me pull these out of the oven. I have made it too many times to count. YUM!

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carroll groleau October 5, 2014 at 12:56 pm
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Thank you, Thank you, Thank you, absolutely delicious, I just made these bars and they are my new favorite!!!! They are soooooo good!!! You never disappoint me with your recipes you are amazing at what you do!!!

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Roxy October 7, 2014 at 4:14 am
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Made these tonight, definitely ate a few while they were still in the hot crumbly stage. I used unpacked dark brown sugar as I didn’t have light brown or coconut sugar and they still turned out great! Not too sweet. I’ve eaten so many I don’t think I’ll have room for dinner. Thanks Angela!

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Natasha October 7, 2014 at 6:59 pm
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I made these 3 days ago and my partner and parents loved them. They are all gone already. Am making another batch today. Have to say delicious!!!!

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Angel Saunders October 8, 2014 at 7:51 am
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These were delicious! Yes, that statement was unfortunately written in the past tense. I sadly polished off the last square of these for breakfast this morning. They disappeared in record time. I made them yesterday, and between my husband, mom, and I, we wiped them out in less than 24 hours. They were that good!! Can’t wait to try your pumpkin spin on them.

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Tami October 8, 2014 at 11:04 pm
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As with many of your recipes, I have great success with my family asking me to make them again. This tasty treat didn’t last long in our house. I pick up extra kids after school and I am always testing new recipes on them, this was a huge hit with them.

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Josine October 10, 2014 at 8:06 am
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These are really great! They were a great hit at our dinner party last week. Yesterday I tried the pumpkin ones as well, and I have to say these even came out better. I think I baked these a bit too long, so next time I’ll shorten the baking time and see whether they come out equally moist as the pumpkin ones. Both are great in their own right, though. Thanks for this great recipe, Angela!

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Nirali October 10, 2014 at 10:58 am
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Yum! Just made these last night and they are divine! I’m eating one (okay, two) right now with my morning cup of coffee. The only change I made was to use raisins instead of chocolate chips so my son can take it school and have it as a fun breakfast treat (you’ll have to make these for Adriana when she’s old enough!). Thanks so much for the recipe!!!

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Mary Kate October 10, 2014 at 9:02 pm

Hi Angela, I love your recipes and your cookbook! I’m just trying to make these now and I’m a little confused. Do you melt the coconut oil or beat it into the sugar while its solid like you would cream butter and sugar? Thanks!

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Dena October 13, 2014 at 2:38 am
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Made these at the weekend and they were a massive hit with everyone who tried them. I used polenta as I didn’t have any almond flour and they were delicious. Great recipe :-)

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Michelle October 13, 2014 at 7:46 pm
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I’ve now made these and the pumpkin squares and while they are both delish, these ones didn’t last long enough to cool down. My family inhaled them!!!

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Alisha October 15, 2014 at 8:06 pm
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Amazing :) Fun to make. Can’t wait to try the pumpkin recipe!

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Betsy October 16, 2014 at 8:17 am
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These are great. I made them last night. I didn’t feel like making oat flour so just subbed almond flour for it. Also didn’t have any vanilla. It didn’t matter-they were fantastic. I think next time I’ll reduce the amount of coconut sugar and increase the oats just to make it a little more healthy. Also, the choc chips are a nice addition but definitely not necessary. They are sweet and gooey enough without. I stored in frig and they were even better the next day. Great recipe. I would not sub coconut flour in these for either the almond or oat flour. What makes these great is their “gooeyness.” I think the texture would be wrong with coconut flour.

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Genevieve October 24, 2014 at 9:40 pm
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Absolutely loved these. They felt oily/greasy to the touch, but didn’t taste too oily. I can’t believe it took me this long to discover coconut sugar!

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Leslie October 26, 2014 at 6:28 pm
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These came out beautifully and were delicious! I use your cookbook and website weekly. You have the best recipes and such a great positive vibe. Thank you for sharing!!

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Lexa November 2, 2014 at 7:32 pm

So glad I literally stumbled on this page! I can’t wait to make these oatmeal cookie bars.

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Meredith November 3, 2014 at 7:21 am
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These bars came together easily for me right before a Halloween party this year.
I missed the Almond flour ingredient when I was grocery shopping so improvised with homemade Almond meal, and I used a larger pan than the 8×8. Other than that I followed the recipe to a ‘t’.

My bars were DELICIOUS and had a high yum factor. They were however, very crumbly (especially the centre squares). Will try again with all the proper ingredients and tools as written.

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Shelby Thompson November 4, 2014 at 11:22 am
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I made these for my boyfriend and myself last night and they were amazing! I love the subtle saltiness from the sea salt, and the texture and taste of the bars fool you into thinking you’re eating the most decadent dessert. The only variation I made was to cut the coconut sugar down to 1/2 cup. I had great results!

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KRISTINE November 6, 2014 at 6:25 pm
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My first attempt with this recipe was a huge success with my family! However I added a few things like chia & Hemps seeds and maybe a bit more chocolate chips (teethe!) and they are a NEW fav in our home! Really enjoy your blog… lots of great healthy recipes! Thank you

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cecilia November 8, 2014 at 12:20 pm
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I’m 14 and me and my little sis made just made these together. It was really fun but the bars just crumbled in our hands when we tried to eat them:( they tasted like any oatmeal chocolate chip cookie. I didn’t really like them but my mom and dad loved them!

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Katie C November 12, 2014 at 1:32 am
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First-time commenter, but I love your site and I have your book. Everything turns out so well!

I made these tonight and they were so yummy! I used 3/4 C spelt flour (I didn’t have almonds. I had to add a splash of almond milk because the spelt absorbed too much moisture) and butterscotch chips because I didn’t have chocolate chips. Great texture, and I totally “get” what Eric was talking about with the lightness!

Thanks for another keeper!

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Colley November 23, 2014 at 11:50 pm
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Hi! These disappeared in about 45 minutes in my house tonight. All my picky eaters were asking for seconds. And, as my son has a peanut/tree nut allergy, I subbed all purpose GF flour (in this case, equal parts buckwheat, sweet brown rice, and millet all ground in my vitamix). So they were nut-free also. And amazingly yummy! Thanks for the awesome recipe.

Colley

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Merle November 29, 2014 at 1:40 pm

Hi….planning on making these for a work thing. Sorry, I don’t have time to read all the comments to see if someone else has asked this question………..Can I substitue something for the Almond flour since I need a Gluten-free, nut-free vegan recipe. Thanks so much!

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Arwen December 8, 2014 at 12:50 am

Yeah, these are super delicious. They are just the perfect amount of sweetness and taste like salted caramel. Amazing. I took them to a work party tonight and those that tried them loved them as much as I did!

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Hannah December 9, 2014 at 3:24 pm

Hi, I would like to try this recipe, can the flax egg be replaced with applesauce?

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Celyne December 19, 2014 at 1:48 pm

1- not enough liquid to make a batter. I added at least 1/4 of cup of almond milk to have some kind od dough.
2- how do you use a pastry roller in an 8×8 pan to make the top even? I just owe a rolling pin that’s why. I used a spoon.
It is in the oven now and I am pretty sure the bars will be good regardless of the obstacles I encountered, because the batter tasted good.

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Michelle December 25, 2014 at 3:19 pm

Hi, I made the toffee cinnamon cookie bars and they were delish but a bit dry. How can I make them more moist next time? Thank you!

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TJ Rodriguez December 31, 2014 at 12:24 pm
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Angela! Thank you for this amazing site! From the smashed potatoes to the toffee bars, I have found a joy for cooking! I appreciate your easy directions and guidance! I have been gluten-free and vegan for two months, and I feel great! Keep these awesome recipes coming!

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Angela (Oh She Glows) January 1, 2015 at 9:15 pm

Thank you so much for your kind words!

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Molly Campbell January 8, 2015 at 11:27 pm
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Pretty good, but there wasn’t a strong “toffee” taste for me. More like an “oatmeal bar” of some sort. My baking time was closer to 15 minutes.

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Molly Campbell January 8, 2015 at 11:31 pm

I should add that the cinnamon flavor was very subtle – I would add more if I made them again.

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Emily January 11, 2015 at 12:09 pm
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Made these last night and put them in the fridge overnight, OMG! mouth watering deliciousness. This was my first time using coconut sugar and they are just heavenly.

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Katy G. January 15, 2015 at 1:17 pm
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Made these today with my 4 year old. She enjoyed licking the beater from the mixer. They smell amazing! For shear simplicity of the recipe, I would give them a 5. Even after cooling, though, mine seemed a bit crumbly and dry when eaten. On this note, I did have to use about 1/4-1/3 cup of coconut flour in place of almond flour, as I did not have quite 3/4 cup. This could be the culprit. If they were a little more moist, not as crumbly, a definite 5.

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Jen G January 18, 2015 at 6:26 pm
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This recipe is fantastic! So quick and easy. I just started making them last week and I’ve made them three times now! My kid loves them. So much better than store bought snacks. Thank you for this entire website. We are going gluten and dairy free and your recipes are wonderful.

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Han January 18, 2015 at 7:37 pm
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I love these! I am such a huge fan of your blog and your cookbook arrived today. I have made 5 recipes from your blog and they were all spectacular! I am not vegan but trying to eat less dairy, gluten and meat and increasing whole foods. Good food is important to our family and your recipes do not disappoint! My 6 year old has loved everything we have made as well! Thank you!

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Shelby Addison January 18, 2015 at 11:25 pm
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These were absolutely delicious! I am so happy to have your blog around, I have been vegetarian for 2 years and am now trying to go completely vegan. Thank you for all your helpful posts, especially while you were pregnant (I had my first baby 3 days after you in Japan :) The recipes you post are fantastic and you provide so much inspiration. Thank you! I brought these treats to work and everyone loved them.

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Anne Marie January 19, 2015 at 6:50 pm

Is the coconut oil melted and cooled first before beating it with the sugar?

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Bob's burgers January 26, 2015 at 7:09 pm

Can you include nutritional information on your recipes? Thanks!

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Jessica February 14, 2015 at 8:06 pm

I can’t tell you enough how much I love these. I omit the chocolate chips and add a few tablespoons of fresh ground PB and coconut flakes. DELISH!!

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avi March 3, 2015 at 9:23 am
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I just love these! So wonderful! I drastically reduce the coconut sugar because my kids are very young, which made them too crumbly the first time so now I add a chia egg and they are a huge hit. Everyone loves these in our home!

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Christine March 4, 2015 at 1:36 pm
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I made these last night. I liked that they are not overly sweet. I brought them into work and my co-workers loved it. thanks for the great recipe.

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Ava March 12, 2015 at 2:07 pm

Just made these, what can I say but wou. Got your book recently and well eveything I have made so far has been a hit. Even my partner loves your meals, not bad for a meat eter!

Thanks a million

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Lucy March 18, 2015 at 4:58 am
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So so good. Just made these tonight and they are a 10!

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Lee March 24, 2015 at 9:17 pm
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I needed an easy recipe that I could mix up quickly with ingredients I had on hand, so just whipped these up tonight. One bowl, about 30 minutes, and my house smells like heaven! My husband begged for a taste (I made them to bring to an event), and he grinned from ear to ear and said that they were incredible! These are a keeper!

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Michelle April 12, 2015 at 1:49 pm
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Hi Angela! I made these last year and they were amazing even with brown sugar subbed for coconut. However I did not measure how much 3/4 oats would have made into flour. You see I have oat flour but I don’t know how much would equal 3/4 of pure oats… Please let me know thank you!

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Michelle April 12, 2015 at 2:00 pm
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Also to add on that, can I make these into cookies rather than bars?

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Andrea May 9, 2015 at 9:34 pm

These look so good! I can’t wait to try them this weekend!

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Jen June 5, 2015 at 7:25 pm

Do we have to use almond flour for the recipe? Cant we do oat flour all the way?

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Brittany June 15, 2015 at 4:06 pm

I had the same question at first! I found out that there is a textural and taste difference that you would notice if you just used oat flour. Almond meal is a tad expensive, but you wouldn’t get the same nutty, toffee flavor without it.

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Brittany June 15, 2015 at 4:04 pm
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My boyfriend and I absolutely LOVE this recipe. It’s our all time favorite dessert! The only thing we have to say is that it’s very sweet. So the second time around we cut the amount of sugar in half and it was perfect! After a day in the refrigerator, they firm up nicely without becoming hard, making it a perfect snack (along with some ice cream!) Thank you for this recipe :)

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Grace June 24, 2015 at 3:25 am
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These bars were delicious. I found them a bit crumbly so I would reduce the oats or oat flour by a 1/4 cup next time.

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Kirby June 24, 2015 at 5:27 am
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One of the BEST Dessert/Snack Bars I have ever made and tasted! The coconut sugar really does give the bars that toffee flavour/look. These will be a staple in my kitchen. Perfect with a cup of tea :)

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Cindy July 8, 2015 at 2:47 pm
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Grain-free version of this – yum yum!
After a few experimentations, this one is the best so far:

Replace the 3/4 c gluten-free rolled oats with cashew meal
Replace the 3/4 c gluten-free oats with slivered almonds

I also reduced the chocolate chips to 1/8 cup and mixed them all in rather than topping with part of them. I found it too sweet with 1/4 cup and melted on top.

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Amber July 11, 2015 at 12:08 am
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These were really disappointing. :( The flavor was good, but I wouldn’t call them toffee-like at ALL in flavor or texture. The texture once cooled was dry and hard and a bit crumbly, like shortbread or really thick graham cracker crust. Totally screaming for SOME kind of moisture. I would add date puree, applesauce, or almond milk and nut butter perhaps. For now I’m going to cut the bars in half and make sandwich cookies with some kind of filling.

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Cassie August 22, 2015 at 7:03 pm
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I just made these tonight and they are amazing!! Definitely try to let them cool since they will stay together better but they are so so good! Thank you for the recipe :)

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Amy Martinez August 23, 2015 at 12:23 pm

Just made this recipe and loved it! I need to make this for a large group. If I double the recipe, will I double the amount of coconut oil too? Thanks.

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Ashley August 26, 2015 at 2:14 pm
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I’m a brand new vegan and made this and it’s sooo good. I didn’t have almond flour so I used garbanzo bean flour, I also used about 1/4 cup of golden oreo cookies and ground it into a powder, then added 2 more tbs of coconut oil. Even my non-vegan mother raves about them

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Jessica September 5, 2015 at 3:48 pm

I just had to share that I make these so often!!! They are so good and delish. I love adding coconut and a tbsp of PB.

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akm October 22, 2015 at 11:30 am
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I wanted to bring something spectacularly delicious to the last meeting of a volunteer training I was in. When I mentioned I ate a vegan diet, they had no idea what I was talking about. The team leader didn’t know either but she was gluten-free. So this recipe looked perfect. AND IT WAS! Easy to put together. And it could not have come out better. Clean cut bars. Moist. Beyond tasty. Best introduction to veganism I could have given this group.

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Nina Vrolijk November 10, 2015 at 11:05 am
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I have just made these and they are extremely easy to make and sooooo delicious!

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Natasha January 9, 2016 at 12:40 pm
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I made these yesterday to bring to a huge party, everyone loved them, and nobody could believe that they were vegan!

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Tui February 20, 2016 at 4:13 pm
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Great recipe, they were so yummy – i subbed the almond flour for 1/2 cup brown rice flour, and olive oil for coconut oil. They came out really yummy, oh and I made them into cookies.

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Angela Liddon February 22, 2016 at 4:09 pm

Hi Tui, I’m so happy to hear the recipe turned out well! Glad you enjoyed the cookies. :)

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Riikka April 7, 2016 at 12:46 pm
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Made these today! Yumm really good!

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Ravneet April 12, 2016 at 7:07 am

Hey,
Can I use coconut flour instead of almond flour?

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Angela Liddon April 18, 2016 at 9:15 am

Hi Ravneet, I wouldn’t recommend subbing coconut flour in this recipe because it is such a “thirsty” flour and tends to throw off a recipe. I would suggest trying another type of ground nuts or ground sunflower seeds if you can’t have nuts. Hope this helps!

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Sarah April 22, 2016 at 3:25 pm
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Not sure if you are still reading comments on this post, but here goes. I made these bars a few months ago and they were literally the best thing I ever put in my mouth; however, they crumbled into pieces in my hands and didn’t stay in bar-form. I let them cool first, so that wasn’t it. Did I not grind the oats for long enough, or maybe I should have put in a little more coconut oil or water? I want to make them again for a potluck, so I’d like to figure out how to make them stick together better this time. I haven’t made them since that first time because they are so good it’s scary.

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Angela Liddon May 13, 2016 at 11:56 am

Hey Sarah, I haven’t had this issue, but I’m going to re-test them and report back! :)

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Sarah June 3, 2016 at 4:46 pm
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Thanks so much for the updates to the recipe! These bars were fan-freakin-tastic before and now they’re even more fan-freakin-tastic. Don’t know how you found time to do this with everything else going on in your life, but thank you!

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Samantha May 12, 2016 at 5:48 am
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I just made these and whilst they taste amazing they are very crumbly and look more like flapjacks than yours. I had to make a substitution for almond flour as I was out of them so I ground up some cashews I’m wondering if this created the crumbly texture or if I should have cooked them for longer. Thanks!

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Angela Liddon May 13, 2016 at 11:58 am

Hi Samantha, I haven’t had a problem with crumbliness (though they’re a bit delicate until they’ve cooled completely), but I know a few people have: I’m hoping to re-test them soon and report back! :)

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Jenissa May 24, 2016 at 6:50 pm

Hello! I made these earlier today and they were very tasty, however they did not puff up and crumbled. I swapped out the almond flour for homemade walnut flour, as I can’t have almonds and was wondering if that may have made a difference? Many of my bars lately seem to be crumbling. Any help would be appreciated! Also – I absolutely love all your recipes, both in the cookbook and blog. Your cookbook is my all time favourite! Thanks for all your help!

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Connie May 25, 2016 at 6:13 pm

Angela – I don’t see where it says to add the almond butter in the body of the recipe itself??? Making these now, so I may just wing it – they sound so good!

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michelle churchill May 28, 2016 at 6:09 am
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Just made the updated version… Twice in a row! Made them Wednesday night for book club, could barely get them out of the door before my family ate them all. They were gone in no time. Made them again Thursday night for family and they were gone in <24 hours. Everybody LOVED them!

Just one question, when should you add the almond butter? First time, I added in step 3, then second time added in step 6. Couldn't tell a difference, so I guess it works either way?

Thanks for another fool proof recipe Angela, you are a genius! I have gifted your cookbook 3 times now and can't wait for the new one. I'm loving the app, and the frequent updates there. Congrats on all your hard earned success!!

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Angela Liddon May 31, 2016 at 11:55 am

Hi Michelle, it’s so great to hear you’re enjoying the recipe (and that it’s been a hit with your friends and family, too!). As to your question, I suggest adding the almond butter in Step 3. Thanks so much for the kind and lovely words, and for spreading the cookbook love!

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Cynthia May 28, 2016 at 12:00 pm
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Great recipe. Just made it from the app. But you don’t mention when to add the almond butter in your instructions.

Thanks for all the healthy great recipes :)

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Angela (Oh She Glows) June 1, 2016 at 8:07 am

Hey Cynthia, Sorry about that! It’s in there now :)

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Cynthia June 1, 2016 at 1:47 pm

Thank you! I just have to say my kids absolutely loved this. I’m so happy to have a healthy recipe for them. And all of your recipes are a hit. I’m vegan and it makes a HUGE difference to have great recipes like yours! Can’t wait for your next cookbook ;) Thank you!

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Daisy May 29, 2016 at 8:10 pm
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With such a delicious sounding name I had to try making these! I swapped the coconut sugar for 1 cup of soaked puréed dates (more nutritional minerals in dates) & swapped almond flour for coconut flour – yummo! Thanks for the recipie & sharing?

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Angela Liddon May 30, 2016 at 3:59 pm

It’s great to hear those substitutions worked out well! Thanks for sharing, and I’m so glad you enjoyed the recipe.:)

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Kathy May 30, 2016 at 5:16 pm
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Hi Angela,

I just want to thank you for this fantastic recipe. These are the BEST bars. I have made them three times now and just think they are amazing. I freeze some and take them out for the next day and they are just as great. The only change I’ve made is not use cacao nibs instead of the vegan chocolate chips. Probably added a little more crunch? Most afternoons I have a cup of coffee and two bars, an excellent combination.

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Elaine May 31, 2016 at 11:39 am
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Hey Angela! Great recipe! Loved it. In the app version of the recipe it doesn’t say what to do with the almond butter. Just wanted to let you know! :)

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Angela (Oh She Glows) June 1, 2016 at 8:06 am

Hey Elaine, Thanks so much! It’s in there now :)

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Elaine June 1, 2016 at 8:10 am

Great! Wow you are fast! :)

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Megan F June 6, 2016 at 5:40 pm
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Just made these cookie bars and they are fantastic. Thank you!

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jessica August 1, 2016 at 9:56 pm
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Amazing!! Ive been playing with the recipe a little too! I overflow the teaspoon of cinnamon which i think adds a little more to the bars. I also drizzle a little bit of coconut oil and coconut sugar on top of the bars before baking which I love. Being vegan it’s hard to find good dessert recipes and this one is one of my favorites. It is so easy to make too! Highly recommend. Ive made it for so many people who aren’t even vegan and they can’t even tell the difference!

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Angela Liddon August 2, 2016 at 11:15 am

Thanks so much for sharing, Jessica! Those tweaks sound delish.

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Tammy McCaffrey November 4, 2016 at 1:24 pm

Hi Angela, I noticed you use almond flour in a lot of your baking recipes. Is there anything I could use as a substitution? I have an almond sensitivity (wouldn’t call it an allergy) and have omitted almonds from my diet.

Thanks

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Madhuri February 8, 2017 at 4:06 am

Hiya,
Thank you so much for this recipe. I couldn’t help but try it out after I saw it.
I had to make a bigger quantity and didn’t have enough ingredient so I ended up using plain flour for the recipe instead and made 1.5 times the recipe given. The dough ended up being like breadcrumbs (similar to what you would have on a crumble). Was that how it was supposed to be? Or is it supposed to come together like a cookie dough? Could it be the plain flour?I wasn’t sure so I ended up adding a little bit more oil, peanut butter and even some almond milk to bring it together. It looks alright for now. I’m waiting for it to cool down at the moment. Any help would be appreciated. Thanks! :)

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Angela Liddon April 3, 2017 at 12:06 pm

Hey Madhuri, It’s been a while since I made these so I can’t quite recall what the dough is like. Sorry about that! Did the bars turn out okay with your substitutions?

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Madhuri April 3, 2017 at 6:49 pm
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Yeah it did turn out alright. I haven’t tried it again but maybe it just needed more liquid to bind it together. I hope to try it again sometime cos everyone really liked it. Thanks so much for the recipe. Will let you know if I find any changes that work with the plain flour change. Thanks once again!

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I April 11, 2017 at 4:32 pm

If you do not have electric beaters, can this be made with a food processor?

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Julie April 16, 2017 at 5:10 pm
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Great flavor, but it completely crumbles and didn’t hold any shape.
I followed the receipt exactly?

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Angela Liddon April 26, 2017 at 10:32 am

Hey Julie, I’m so sorry to hear you ran into trouble with this recipe. I haven’t personally had a problem with crumbliness (though these bars are always a bit delicate until they’ve cooled completely!), but I know a number of people have in the past. I recently re-tested and updated the recipe, partially to try to resolve that issue; one of the changes is the new addition of almond butter, which you’ll want to be drippy—avoid using the dry stuff at the bottom of the jar. Other than that, is it possible the bars overbaked a bit and ended up drying out a little too much? Some ovens run hotter than others, so it can happen pretty easily, unfortunately! I hope you have better luck with the recipe if you try it again…and until then, maybe you’ve got a good topping on-hand for some banana soft serve or smoothies? ;)

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Rebecca Brideau-Mullett April 23, 2017 at 11:36 am

Hi Angela,

This look amazing! I have a double batch in the oven right now.
Is there nutritional info for these?

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Angela Liddon April 24, 2017 at 9:10 am

Yum, I hope you enjoyed the cookies, Rebecca! Unfortunately, I don’t have the nutritional info for them on hand, but if you head over to a site like caloriecount.com or nutritiondata.com, you should be able to plug the recipe info in there and find out what you want to know fairly quickly. I hope that helps!

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Rebecca April 24, 2017 at 1:33 pm

Thanks Angela! They are scrumptious! A little addictive though 😂

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Amanda May 22, 2017 at 11:18 am
Recipe Rating:

Just made these (with a few substitutions), and they’re delicious! I used conventional peanut butter (since that’s what I had), so I scaled back the salt a bit. Since regular peanut butter is a bit thicker than most almond butters, I felt like the batter was a bit dry, and I added a few tablespoons of almond milk. Baked for about 25 minutes on 350 convection. Delicious!!

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Angela Liddon May 23, 2017 at 10:48 am

Thanks for sharing, Amanda! It’s great to hear those swaps worked out well.

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Marisa Market May 25, 2017 at 9:45 am

Hi Angela,

First of all I’m SUCH a big fan of yours. It’s like you read my mind and created all the foods I love to eat but didn’t know how to make. I also love how you have a nut-free section, since I have a peanut/ nut allergy.
I’m just struggling with some recipes because they call for flaxseed or ground flaxseed but I can’t for the life of me find a brand that’s peanut/nut free. Do you have any brand suggestions or suggestions for what to substitute the flaxseed with? (For example, flaxseed eggs- can I just use a real egg and then bake whatever it is?)

Thank you!!!!!!

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Angela Liddon May 29, 2017 at 10:15 am

Hey Marisa, Thank you so much for the kind words! I’m so happy you’re loving the recipes. I don’t have a sub for flax unfortunately, but you *might* be able to swap with a chia seed egg (pending that you can find that nut-free, of course). You can even find ground chia seed now, or make it yourself in a high speed blender. Chia absorbs more water than flax though so I would suggest cutting down the chia by half or so. Hope this helps!

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Helen June 11, 2017 at 10:16 am

Hi Angela,

The print function of your recipe plugin isn’t working – it’s giving me a blank page.

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