Low FODMAP toffee chocolate cookie bars

30 Minutes • Gluten-free • Low FODMAP • Makes 16 bars • A thin layer of toffee in the middle makes these bars extra special but don’t worry—they are also super easy to make! Toss everything in one bowl and mix it up for the bars. Make the toffee in a small saucepan. Layer it up and dive in!

INGREDIENTS:

1 cup gluten-free old fashioned oats

1 cup gluten-free all-purpose flour

1/2 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup melted butter or coconut oil

1 large egg or 2 medium eggs

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

TOFFEE LAYER INGREDIENTS:

1/2 stick (1/4 cup) salted butter

3/8 cup light brown sugar

1/8 cup real maple syrup

1/2 teaspoon baking powder

Pinch of salt

DIRECTIONS:

Preheat the oven to 350° F. Line an 8x8 inch square baking pan with parchment paper. 

In a medium-size mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, baking soda, salt, butter, eggs, and vanilla. Beat until all the ingredients are combined. Mix in the chocolate chips. Spread half of the dough evenly into the bottom of the prepared baking pan. Bake 8 minutes.

Meanwhile, make the toffee layer. In a small saucepan, melt together the butter, brown sugar, and maple syrup over medium heat. Gently boil, stirring constantly until thickened, about 5-8 minutes. Remove from the heat and stir the baking powder and a pinch of salt.

Remove the bars from the oven and spread the toffee over the top. Add the remaining oatmeal dough and spread evenly. Bake another 10 minutes or until the top is golden brown. Add a sprinkling of flaky salt. Let cool completely, then cut into bars or eat them warm (if a bit gooey!) Enjoy!

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