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Here’s another classic remake but into simple bars — Iced Oatmeal Cookie Bars! These are sure to be a hit the next time you’re craving a sweet bite.
If you’re a child of the 80s or 90s, you’ll be familiar with the popular, packaged iced oatmeal cookies that were chewy, lightly spiced, and topped with a thin layer of vanilla icing. These Iced Oatmeal Bars are our take on the classic. They’re gluten and dairy-free with all the same warm spices of their inspiration. Also, you can slice these into 9 or 16 squares, depending on your preference and how many people you are serving!
Iced Oatmeal Cookie Bars Ingredients:
- Quick-Cooking Rolled Oats
- Almond Flour
- Tapioca Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Allspice: Sub Nutmeg
- Egg
- Avocado Oil
- Coconut Sugar
- Vanilla Extract
- Powdered Sugar
- Unsweetened Almond Milk: Sub Non-Dairy Milk of Choice
Iced Oatmeal Cookie Bars step-by-step:
Step One: Preheat Oven
Preheat the oven to 350℉. Line a 9×9 baking pan with a parchment sling and coat the edges with avocado oil cooking spray. Set aside.
Step Two: Combine Dry Ingredients
In a medium mixing bowl, whisk together the oats, almond flour, tapioca, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
Step Three: Mix the Wet Ingredients
In a large mixing bowl, whisk the egg for about 1 minute until light and frothy. Whisk in the avocado oil, coconut sugar, and vanilla extract until smooth.
Step Four: Combine the Wet and Dry Ingredients
Using a wooden spoon or rubber spatula, fold in the dry ingredients. Mix until just combined. The dough should be thick and sticky, similar to a cookie dough or blondie batter.
Step Five: Transfer to Pan and Bake
Transfer the dough to the prepared pan. Using a rubber spatula or the back of a spoon, smooth the dough into an even layer. Place the pan on the middle rack of the oven and bake for 20 to 25 minutes, or until the dough is golden and a toothpick comes out clean when the center is tested. Allow to cool entirely in the pan.
Step Six: Make the Glaze and let set
In a medium mixing bowl, whisk together the powdered sugar, almond milk, vanilla, and salt. The icing will be quite thick. Once the bars are cooled entirely, pour the icing over the bars. Using the back of a spoon, smooth the icing into an even layer. Allow the icing to set at room temperature for about 20 minutes.
Step Seven: Slice and Serve!
Using the parchment sling, lift the bars from the pan. Transfer to a cutting board and slice into 9 or 16 squares, using a sharp knife and cleaning it between cuts to make clean-cut bars.
Recipe FAQ:
Using both baking soda and baking powder maximizes the flavor and ensures the rise of the cookie bars.
Yes! You can use any type of milk you prefer — dairy-free or with dairy!
You can cut these into 9 or 16 bars depending on how small or large you want the bars to be!
This helps to make much cleaner cuts in your bars!
The bars are best stored in an airtight container in the refrigerator. They will last for 3 days.
I hope y’all love these Iced Oatmeal Cookie Bars as much as my family and I do!
For more nostalgic remakes:
Brown Sugar “Pop-Tart” Cookies
Iced Oatmeal Cookie Bars
Ingredients
For the Bars:
- 1 cup quick cooking rolled oats
- 1 cup almond flour
- ¼ cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon allspice or sub for nutmeg
- 1 large egg room temperature
- ½ cup avocado oil
- ¾ cup coconut sugar
- 2 teaspoons vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk or sub non-dairy milk of choice
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Preheat the oven to 350℉. Line a 9×9 baking pan with a parchment sling and coat the edges with avocado oil cooking spray. Set aside.
For the Bars:
- In a medium mixing bowl, whisk together the oats, almond flour, tapioca, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
- In a large mixing bowl, whisk the egg for about 1 minute until light and frothy. Whisk in the avocado oil, coconut sugar, and vanilla extract until smooth.
- Using a wooden spoon or rubber spatula, fold in the dry ingredients. Mix until just combined. The dough should be thick and sticky, similar to a cookie dough or blondie batter.
- Transfer the dough to the prepared pan. Using a rubber spatula or the back of a spoon, smooth the dough into an even layer.
- Transfer the pan to the middle rack of the oven and bake for 20-25 minutes, or until the dough is golden and a toothpick comes out clean when the center is tested. Allow to cool entirely in the pan.
For the Glaze:
- In a medium mixing bowl, whisk together the powdered sugar, almond milk, vanilla, and salt. The icing will be quite thick. Pour the icing over the bars. Using the back of a spoon, smooth the icing into an even layer. Allow the icing to set at room temperature for about 20 minutes.
- Using the parchment sling, lift the bars from the pan. Transfer to a cutting board and slice into 9 or 16 squares, using a sharp knife and cleaning it between cuts. The bars are best stored in an airtight container in the refrigerator. They will last for 3 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
I made this recipe once and it was fabulous.
The next time I made it I substituted 1-to-1 flour for the almond flour (bc of nut allergies). They were very dry. Any changes I could make that would keep them from being so dry and crumbly with the 1-to-1 flour?
Hi!! Unfortunately regular flour with my ratios of Grain-Free Flours won’t be an exact 1:1 ratio swap. I would have to test out the recipe with other flours to determine those ratios and haven’t done that yet
These were phenomenal! I can’t wait to make them again. My favorite thing about DD treat recipes is you would never, ever know they’re gluten-free. 🙂
Hi Alex,
Could one substitute maple syrup for the coconut sugar? If so how much syrup?
Hi Lisa- This won’t work as it would be too much liquid in this recipe. It would change it up too much and I don’t believe it would work as a swap here.
So delicious! Substituted a flax egg (1 tbsp flax, 3 tbsp water) and they turned out so good.
So glad to hear the sub worked perfectly!