Low-FODMAP Chai-Spiced Oatmeal Chocolate Chip Cookie Bars; Gluten-free

My Low-FODMAP Oatmeal Cookie Bar recipe is taking this simple snack to the next level.

First, I toast the oats, to add a deep, nutty flavor. Such a difference.

Then I mix in homemade chai spices, for a warm and aromatic experience.

Finally, I PACK them with dark, delicious, semisweet chocolate chips.

They are.

So good.

Soft. And Chewy.

I can’t stop eating them.

But, since they are jammed full of fiber, protein and healthy energy, there is no guilt attached!!

Enjoy these low-FODMAP Chai Oatmeal Chocolate Chip Cookie Bars with coffee, tea or a cup of my low-FODMAP Spiced Chai Latte 🙂

You may also love:

• Low-FODMAP Morning Glory Muffins
• Low-FODMAP Carrot Cake Roll with Cream Cheese Frosting
• Low-FODMAP Zucchini Spice Cake with Brown Sugar Frosting
• Low-FODMAP Peanut Butter and Banana Baked Oatmeal Bars
• Low-FODMAP Baked Carrot Cake Doughnuts
• Low-FODMAP Oatmeal Raisin Muffins

Or check out over 450 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)

Serves: 16

Prep time: 10 min

Bake time: 40 min; divided

Total time: 50 min

Bake: 350F

Equipment: 8 by 8 inch pan, parchment for lining (optional)

Ingredients

• 1 and 1/4 cups traditional old fashioned rolled oats (not ‘quick oats’)
• 1/2 cup low-FODMAP, all-purpose GF baking flour
• 1/4 cup (40g) ground flaxseed meal
  • 15g is one low-FODMAP serving
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon low-FODMAP masala chai spice
  • Can substitute 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cardamom and a pinch cloves
• 2 large eggs, room temperature
• 1 cup (190g) dark brown sugar, packed
• 1/2 cup melted unsalted butter
  • This should be warm, not hot
  • For an even better experience, brown the butter for the recipe
• 2 teaspoons pure vanilla extract
• 1 cup semisweet chocolate chips
  • Substitute this with 1/2 cup chocolate and 1/2 cup toasted pecans, walnuts or seeds if you prefer!
• Baking spray

Directions

• Preheat oven to 350 F, and place rack in center of oven
• Lay your oats on a large baking sheet, and place in oven for about 15 minutes, until oats are toasty. Watch to ensure they don’t burn
• Line an 8 by 8 square pan with parchment and spray with baking spray
• When oats are done, remove from oven and place in a medium bowl to cool slightly
• To the medium bowl with the oats, add LF, GF flour, ground flaxseed meal, baking powder, baking soda, salt, and spices until mixed
• Then, take a large bowl and whisk eggs well.  Add the brown sugar until well dissolved
• Mix in vanilla extract
• Gently add the melted, warm butter
• Add the oat mixture, stir until combined
• Stir in the chocolate chips to combine well
• Smooth into the prepared pan
• Bake 25 minutes until a tester is mostly dry
• Remove and cool at room temperature in the baking pan, then slice and serve 🙂