Gluten Free Dairy Free Cereal Bar Cookies
15
Servings
10
Ingredients
22
Comments
The very popular Cereal Bar Cookies made over gluten and dairy free!
15
Servings
10
Ingredients
22
Comments
Ingredients
- 1 ½ cups Rolled Oats, Gluten Free
- 6 tablespoons Brown Sugar
- ¼ cups Cornstarch
- ½ teaspoons Cinnamon
- ¼ teaspoons Baking Soda
- ⅛ teaspoons Salt
- ¼ cups Coconut Oil
- ⅛ cups Applesauce
- 1 teaspoon Vanilla Extract
- ¾ cups Strawberry Jam
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Put oats into a blender and pulse until ground but still with some texture to it (mostly it will look like flour, but there will still be flakes and partial flakes in the flour).
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Put oats into a blender and pulse until ground but still with some texture to it (mostly it will look like flour, but there will still be flakes and partial flakes in the flour).
- Mix all the dry ingredients together in a mixing bowl.
- Add the wet ingredients, except jjam, to the dry and mix until well blended and formed into a cohesive ball.
- Divide the dough into twice the indicated number of cookies.
- Oil a muffin tin.
- Press one dough ball into bottom of each muffin tin, pressing each to form a raised edge, a bit like a pie crust.
- Put about 2 teaspoons jam on dough in each tin.
- Flatten each of the remaining dough balls into a circle to fit in the muffin tin and top the jam with the flattened dough.
- Carefully press the edges of the top and bottom dough to seal.
- Bake at 350 degrees F for 20-25 minutes or until baked through and golden brown.
- Allow to cool for about 5 minutes before gently removing bars from muffin tin.
22 Comments
Join the discussionI was one of those requesting the gluten free version so thanks for working this out for those of us with GF needs. Now to get the few ingredients I don’t already have and then well definitely be trying these.
So glad you have some to try too. Let us know what you think once you do.
For the sucant / brown sugar, is it 6 tablespoons (6 T cups) or something else?These look yummy and I will have to try these.
Sorry about that, not sure where the cups came from, it is Tablespoons.
I can’t wait to try these! I make all of my daughter’s gluten free snacks (so much better than the store bought versions and healthier) and this looks like an awesome “staple” recipe to add to my collection! Thank you!
If I just want to use Oat flour, is it still the same amount (1 1/2)
Yes it is the same amount.
These are sooo yummy!! I followed the recipe, but mine came out really crumbly. We just scooped them out of the muffin tin and ate them in a pile. I was wondering if you might know why? Has anyone else had this problem.Thank you soo much
Hi! I think the texture is really dependent on how much you pulse the oats into flour, if you use sucanate, etc. So, they best bet to compensate for that is to make sure the dough is moist enough that you can mold it with your hands without it sticking to you. I was able to roll it into a ball very easily with no crumbling or cracking of the dough and shape it into the circles I needed to with my hands. If it is too crumbly, add a bit more oil or applesauce until you have a very pliable dough. You could also let the dough rest in the refrigerator overnight (covered) to let the dry ingredients rehydrate a bit and check the texture again. I hope that helps!
Great recipe. My dough mixture was a bit dry when I went to form the “top” for the bars. I added some mashed banana for added moisture. I am sure more applesauce would have worked also. I also reduced the sugar content to 4 tablespoons and found it to be plenty sweet enough for my taste.
Yum! Great idea on adding banana. You could also add applesauce, mashed sweet potato or pumpkin puree. Yum!
This is such a life saver! My 4 year old is on an elimination diet from the top 8 allergens so most of his normal snacks are off limits. This is such a great replacement for something familiar that he loves. Just wanted to let you know you made a little guy really happy today.
Is there anything I can use in place of cornstarch? Thanks!
Amy I like to use arrowroot starch.
Any replacements for oats? We do gluten free but also avoid oats and tree nuts.
This would be a really tricky substitution. The only thing that I can think of that might work would be GF crisp rice cereal.
What about using 1 1/4 cup GF oat flour and 1/4 cup almond meal? Do you think that would alter the texture/taste too much? I have some apple jelly that’s tart/rather sweet, and thought almond meal might balance it out more than just oat flour.
That could definitely work!
I’m excited to find the gluten free version of this recipe! My daughter loves the regular version. She was just diagnosed with ASD. We’ve decided to take her GFCF and eliminate preservatives and salicylates, which seem to defect her behavior. Could I use bananas or pumpkin purée instead of the applesauce?
Hi Jordan! So glad this may help you! Yes, you could certainly use bananas or pumpkin puree in place of the applesauce. Let us know how it turns out.
Thanks for this yummy recipe! We also avoid oats and tree nuts so I substituted finely ground banana chips. It worked very well! Hope that helps someone!
Ground banana chips – never thought of that! Thanks so much for sharing!