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

Vegan Chocolate Chip Cookie Bars

These vegan chocolate chip cookie bars are soft, chewy, thick and so easy to make. Easier than making cookies!
5 stars (4 ratings)



  • 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!


  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.


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

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