Ingredients
Scale
- 1 cup natural almond or peanut butter (or any nut butter of choice)
- 1/2 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 2 cups gluten-free rolled oats
- 1/2 cup dairy-free chocolate chips
- Optional toppings: shredded coconut, chopped nuts, or dried fruit
Instructions
- In a mixing bowl, combine the nut butter, maple syrup, and vanilla extract. Whisk until smooth and well combined.
- Add the gluten-free rolled oats to the wet mixture. Stir thoroughly until all oats are coated and the mixture becomes thick and dough-like.
- Gently fold in the dairy-free chocolate chips and any optional toppings such as shredded coconut or chopped nuts.
- Line a baking dish with parchment paper. Transfer the cookie dough mixture and press it evenly into the dish. Chill in the refrigerator for at least 30 minutes until firm.
- Once set, slice into bars or squares. Enjoy straight from the fridge or after a brief chill.
Notes
- For added flavor, top with shredded coconut, chopped nuts, or dried fruit before chilling.
- Use your favorite nut butter for different flavor variations.
- Ensure oats are certified gluten-free if you need the recipe to be gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bar (about 50g)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg