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

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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 🙂

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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!

the low-fodmap IBS solution 

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)


  • 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


  • 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 🙂

Comments Rating 5 (1 review)

2 Responses

  1. These are absolutely delicious! Thank you for constantly adding new & awesome recipes to your website. It makes me feel like a normal person to be abe to eat something that tastes so great. I just wanted you to know how appreciated your recipes are!❤️

    1. Lindsey,
      You have no idea how happy you made us feel! Your comments made our day so much better 🙂
      Please stay in touch! We love hearing feedback like this!!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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