These Vegan Chocolate Chip Cookie Bars are soft, chewy, thick and so easy to make. Your favorite cookie, in bar form!
With just a few simple steps and no mixer needed, these vegan cookie bars are ridiculously easy to make whenever a craving for chocolate chip cookies strikes!
I love cookie bar recipes because unlike chocolate chip cookies, you don’t have to worry about rolling or chilling the dough. The texture comes out perfect every time, and they are always a hit with the family.
How to make chocolate chip cookie bars
Make your flax egg by combining ground flax and water in a small bowl. In a large bowl, mix the melted vegan butter with the sugars, then stir in the flax egg and vanilla. Now add the dry ingredients to the bowl and stir until just combined.
Fold in the chocolate chips, saving some for the top. Transfer the the prepared pan and press it down. Sprinkle with chocolate chips and bake for about 30 minutes, until golden.
Frequently asked questions
Cookie bars last for up to 1 week in an airtight container, especially if kept in the refrigerator.
Yes, I like to cut them into squares and freeze in a freezer-safe bag or container. Simply pull a bar out whenever you want one, and let thaw at room temperature (or microwave/air fry until just warm).
A quality gluten free flour works here, but do not use almond flour or coconut flour. They will not work. My favorite gluten free flour is Better Batter for most baked goods.
Sure! Chopped walnuts are a great choice with chocolate chips. Or use a mix of vegan white chocolate chips and dried cranberries or blueberries for a different flavor.
Vegan Chocolate Chip Cookie Bars
- 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!
- If needed, you can leave out the cornstarch or use arrowroot instead. Tapioca flour would also work.
- Gluten free: Use a quality gluten free flour mix, but do not attempt to use almond or coconut flour, they will not work.
- Some brands of chocolate chips are accidentally vegan, check the ingredients for things like milk fat and butter oil. Guittard semi sweet are vegan.
- You can double this recipe if desired. Bake in a 9×13 inch dish for 40 minutes when doubling.