30 Minutes • Gluten-free • Lactose-free • Low FODMAP • Makes 12 bars • These delicious low FODMAP coconut chocolate chip cookie bars are so good they won’t last long! The milk chocolate and coconut blend together to make your sweet tooth happy and the oatmeal gives it heartiness, so they make a satisfying snack.

INGREDIENTS

2 1/2 cups gluten-free oatmeal

1 1/2 cups all-purpose gluten-free flour such as Bob’s Red Mill or Cup4Cup

1/2 cup light brown sugar

1/2 cup granulated sugar

½ cup unsweetened shredded coconut

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup melted coconut oil

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups milk chocolate chips (I like Guittard)

1/2 teaspoon fleur de sel or other flaky salt

DIRECTIONS:

Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper. 

In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, granulated sugar, coconut, baking soda, salt, coconut oil, eggs, and vanilla. Beat until the dough is moist and all the ingredients are combined. The dough may be oily. Mix in the chocolate chips. 

Press the dough into the prepared baking dish. If the chips are bunched up, spread them out as you spread the dough in the pan. Transfer to the oven and bake 18-20 minutes or until the edges are set and the bars are golden. Sprinkle with fleur de sel or another flaky salt.

Let cool and then cut into bars. Store at room temperature in an air-tight container.

Bars are best slightly warm so pop each bar in the microwave for 20 seconds before eating for the best flavor and texture.

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