These Vegan Chocolate Chip Cookie Bars are soft, chewy, thick and so easy to make. Easier than making cookies!

photo of chocolate chip cookie bar
uncut cookie bars in a pan, blue towel in background
bite taken out of a vegan cookie bar
square photo of 3 cookie bars stacked
5 stars (8 ratings)

Vegan Chocolate Chip Cookie Bars

These vegan chocolate chip cookie bars are soft, chewy, thick and so easy to make. Easier than making cookies!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 12 servings

Ingredients 
 

Instructions 

  • Preheat the oven to 350 degrees F and line a 8 or 9 inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
  • In a small bowl, stir the ground flaxseeds and water and let it sit for a few minutes. This is your flax egg.
  • In a large bowl, whisk the melted vegan butter with the brown and granulated sugars until smooth. Now add in the flax egg and vanilla and stir with a large spoon to combine.
  • To the bowl with the wet butter/sugar mixture, add the flour, cornstarch, baking soda, salt and stir until combined. The dough should be thick and soft.
  • Fold in almost all of the chocolate chips, saving some for the top.
  • Transfer to the prepared pan and press it down evenly. Sprinkle with more chocolate chips if desired, and bake for 30-32 minutes until lightly golden on top.
  • Let cool in the pan for 15-20 minutes, then lift the parchment paper out of the pan and cut into squares. Will keep in an airtight container for about a week. Can be frozen as well. Enjoy!

Notes

  1. I used earth balance brand, but you can use another brand of vegan butter such as Melt or Miyoko’s. I haven’t tested them with coconut oil, but it would probably work fine.
  2. If needed, you can leave out the cornstarch or use arrowroot instead. Tapioca flour would also work.
  3. Gluten free: Use a quality gluten free flour mix, but do not attempt to use almond or coconut flour, they will not work.
  4. Some brands of chocolate chips are accidentally vegan, check the ingredients for things like milk fat and butter oil. Guittard semi sweet are vegan.
  5. You can double this recipe if desired. Bake in a 9×13 inch dish for 40 minutes when doubling.

Nutrition

Serving: 1of 12 servings | Calories: 336kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Sodium: 285mg | Potassium: 58mg | Fiber: 2g | Sugar: 29g | Vitamin A: 539IU | Calcium: 40mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I actually used a 9×13 pan without doubling it and baked for 20min and they turned out good! They were still thi k enough for me to still see them as bars 🙂

    Question, what differences will happen in the cookies if I leave out the cornstarch? Or if I sub in arrowroot?
    I have a friend that’s allergic to cornstarch.
    I wonder if some of your recipes that says cornstarch I could just sub in arrowroot.

    1. I’m glad you enjoyed them! You can leave out the cornstarch or use arrowroot instead. It just adds a little softness to the cookie bars. Thanks!

  2. Made these the other day for dinner with my dad and his girlfriend. I was worried at first because our flax egg set up relatively stiff and wouldn’t combine with the other wet ingredients (even immersion blended to no avail), but the bars came out well in the end. Ate them with my dad as well as with my friends – everyone liked them. I especially enjoyed the almost fudgy texture in the center. Thanks for the great recipe!

    1. You are welcome! I’m glad the bars turned out delicious for you! Thanks for sharing your experience and great feedback!

  3. This is my third time making these and they are delicious! I use a mix of vegan chips – mini, regular and white. They look so pretty with the mix. They have basically been instantly devoured by my vegan boyfriend, family and friends every time. Good and easy recipe! Just don’t burn your mouth if you are like me and too impatient to wait on them to cool 🙂

    1. Hi Heather. I’m so glad you are enjoying the cookie bar recipe! Your mixture of chips sound really good! Thanks for sharing your fabulous feedback! Wishing you lots of happy cooking!

  4. Delicious and easy! I added chopped walnuts and will reduce the sugar and chips next time. They’re kind of like blondies. Fluffy and moist. Thank you!

    1. Hi Dina. You are welcome! I’m happy you found the cookie bars delicious and easy! Thanks you for taking time to share your wonderful feedback and review!

  5. I made these for Independence Day and they were an absolute hit with everyone! I wish I’d doubled the recipe. So rich, gooey, delicious, and EASY! I know what I’m baking anytime I bring dessert anywhere from now on. ??

    1. I’m so glad the bars were a hit at your gathering! I appreciate your sharing your wonderful comments! Wishing you lots of happy baking!

  6. This recipe needs way more attention! The only change I made was adding 1 tsp maple extract because maple/chocolate is a favorite combo of mine. So quick, easy, and tasty! Thanks Nora!

    1. Hi Abby. I”m glad you loved the cookie bars! Thank you for sharing your great review and feedback! I’m glad you’ve discovered and love the cookie bars!

  7. Still in the oven, so can’t quite rate it yet. When I was mixing the dough, I was surprised at how similar it looked & felt to a chocolate chip skillet cookie I’ve made several times. I looked up the skillet cookie recipe I’ve used and laughed when I saw it was actually Nora Cooks Vegan Salted Caramel Skillet Cookie (minus the caramel sauce which i’ve never made because the cookie is already very sweet). Ingredients are nearly the same, except vegan milk instead of flax egg in the skillet cookie recipe. If I find that they taste the same, I’ll stick to the skillet cookie because there less to clean up since everything gets combined/cooked/baked in one pan (skillet) and there is no need to grind flax seeds and clean out the electric grinder and no parchment paper to waste. I’ve always added walnuts to your skillet cookie recipe and more often then not, I use almond extract instead of vanilla. I actually did both of those things in this recipe before I even noticed that the two recipes were so much alike!

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