Gluten-Free Oatmeal Squares With Chocolate Chips
Gluten-free (GF) baking isn't always easy or inexpensive. This recipe for oatmeal squares, however, is easy to make, and it's not too pricey. Made with GF oats and flour, it is both filling and delicious.
This recipe was adapted by my wife, Miriam, from a "regular" non-GF recipe—and it has been tried and tested by our picky 2nd degree black-belt daughter and her little dog, Mowgli, who licks up the crumbs.
We used a local brand of GF flour made in Israel, where we live. Since GF flours can differ, I have included a photo of the ingredients listed on the bag below, so you can see what is in it and find something similar where you live. Any brand of GF flour should be OK, but I would not use pure cornflour or potato starch.
Amount conversions (cups, grams, ounces) are taken from here.
These squares freeze well. Enjoy!
- 200 grams (about 7 ounces or 7/8 cup) butter or margarine, soft, room temperature, but not melted
- 3/4 cup white sugar
- 1/3 cup brown sugar
- 3 eggs
- 1/2 tablespoon vanilla extract
- pinch of salt
- 1 cup gluten-free oats (we use Quaker, but any brand will do)
- 1 1/2 (one and a half) cups gluten-free flour (see photo above)
- 150 grams (about 6 ounces or 1 cup) chocolate chips
- In an electric mixer, blend margarine and sugars.
- Carefully add eggs one at a time and blend until smooth.
- Add vanilla, salt, oats, and flour. Blend until well and uniformly mixed
- Add chocolate chips and keep mixing until well blended.
- Line a 7x11-inch baking pan with parchment paper. Oil the paper with a very thin layer. The batter is very sticky.
- With wet hands, pat the batter into the pan until evenly distributed.
- Bake at 350°F (about 180°C) for 35 minutes.
- Remove cake and paper from pan, and cool on rack. Cut to whatever size you like, and store in pan. Make sure the pan is dry before you put the cake back in.
- Enjoy! Be sure to keep away from little (or big) dogs. They love it, but it's not good for them.
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© 2019 David A Cohen