Iced Oatmeal Cookie Bars Recipe

Iced Oatmeal Cookie Bars are another classic rendition in easy bars! Next time you want something sweet, try these.


for the bars: – 1 cup quick cooking rolled oat – 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


Pre-heat the oven to 350℉. Use a parchment sling to line a 9x9 baking pan and brush the edges with avocado oil cooking spray. Set aside.

Step 1

for bars:- Mix oats, almond flour, tapioca, baking soda, baking powder, salt, cinnamon, and allspice in a medium bowl. Set aside.

Step 2

Stir the egg for 1 minute in a large bowl until light and foamy. Mix avocado oil, coconut sugar, and vanilla until smooth.

Step 3

Fold dry ingredients with a wooden spoon or rubber spatula. Just blend. The dough should be thick and sticky like cookie or blondie batter.

Step 4

Put the dough in the pan. Spread dough evenly with a rubber spatula or spoon.

Step 5

Place the pan on the middle rack of the oven and bake for 20–25 minutes until the dough is golden and a toothpick inserted in the center comes out clean. Completely cool in the pan.

Step 6

for glaze:- Mix powdered sugar, almond milk, vanilla, and salt in a medium bowl. It will be thick frosting. Cover bars with frosting.  Spread the icing evenly using a spoon. Let the icing set at room temperature for 20 minutes.

Step 7

Lift the bars from the pan with the parchment sling. Slice into 9 or 16 squares on a cutting board with a sharp knife, cleaning between cuts. The bars should be refrigerated in an airtight container. They last 3 days.

Step 8

Also See

Paleo Cinnamon Swirl Cake Recipe