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A stack of 3 oatmeal cookie bars shown with a raspberry filling.
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5 from 1 vote

Raspberry Chocolate Chip Oatmeal Cookie Bars

You’ll flip over these healthy, delicious Raspberry Chocolate Chip Oatmeal Cookie Bars. A vegan oatmeal cookie base is filled with dark chocolate chips, and baked with a layer of raspberry filling in the middle. A cookie lover’s dream!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 247kcal


  • 1/2 cup SunButter No Sugar Added (add 1/4 teaspoon of salt if using Organic SunButter)
  • 1/2 cup maple syrup sub honey or date syrup
  • 1/2 cup butter melted, or coconut oil
  • 2 tablespoons flax seed meal
  • 1/2 teaspoon baking powder *not baking soda (which will make the bars turn green)
  • 1/2 teaspoon sea salt
  • 2 1/4 cup oat flour grind whole oats in a blender to form a flour
  • 3/4 cup coconut unsweetened
  • 1/2 cup dark chocolate chips

Raspberry Filling

  • 1 cup raspberries fresh or frozen (thaw and drain excess water if frozen)
  • 1 tablespoon arrowroot powder


  • Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper, or grease well.
  • In a medium sized mixing bowl, combine SunButter and butter (or coconut oil), and cream together.
  • Add the maple syrup, flax seed meal, baking powder, and salt. Mix to incorporate.
  • Add the oat flour and coconut, and fold in until no dry ingredients remain. Fold in dark chocolate chips.
  • Into the prepared baking dish, add half of the cookie dough. Use wet hands or a pastry roller to press the cookie dough into an even layer.
  • Add the raspberry filling, spreading it into an even layer.
  • Place mounds of the remaining cookie dough over the raspberry filling, and use wet hands to spread it out into a layer. Be careful not to just push down and squish the raspberry layer. Think of pulling the dough out into a layer rather than pushing it down.
  • Bake the cookie bars for 18 minutes. The cookies will look slightly under baked when you take them out, but will have an amazing cookie-dough like texture. Allow to fully cool before slicing them into bars (I like to freeze them for the best looking bars).
  • Store leftover cookies refrigerated in an air tight container for up to 2 weeks.

Raspberry Filling

  • Add the raspberries and arrowroot powder to a small bowl, and mash the raspberries. The arrowroot will help the raspberries gel into a filling rather than make the cookies soggy.



No Raspberries?: Bummer, that’s a shame! You can sub your favorite raspberry jam for these cookies, use frozen raspberries, or even sub finely chopped strawberries or mashed blackberries. If you MUST, bake these Chocolate Chip Oatmeal Cookie Bars with no filling.
Make them Gluten Free: The recipe is gluten free as written if you use a certified gluten free oatmeal. If oatmeal isn’t okay on your gluten free diet, skip this recipe and try an almond flour based cookie!
Other Additions: If you’re a nut lover like me, add 1/2 cup of chopped walnuts or pecans to the cookie dough along with the dark chocolate. If you can’t find quality dark chocolate chips, use an 85% dark chocolate bar, and chop it up into delicious chunks!


Calories: 247kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 135mg | Potassium: 173mg | Fiber: 2g | Sugar: 9g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg