Oatmeal Chocolate Chip Bars

Preheat the oven to 180°C/350℉.

In a mixing bowl, combine the gluten-free flour, oats, cornstarch, baking soda, and salt.

Melt the ½ cup of coconut oil in a small pan over medium heat. Once melted, remove from the heat and pour into a separate medium-sized bowl.

To the melted coconut oil, add the 2 Tablespoons of flax seeds and 50 mL of water. Let this mixture sit for five minutes. The flax seeds will swell and create an egg-like consistency that helps act as a binder in the batter.

Stir in the light brown sugar and 1 tsp of vanilla extract into the flaxseed mixture until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring continuously with a spatula until well combined.

Fold in the dark chocolate chips into the mixture.

Grease and line a square baking tin with greaseproof paper. Transfer the dough into the prepared baking dish, spreading it evenly.

Bake for 25-30 minutes, or until the edges are golden and the center is set.

Remove from the oven and allow to cool completely in the tin before slicing into 12 pieces with a sharp knife.