Vegan chocolate chip cookie bars – Easy and chewy

vegan chocolate chip cookie bars

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I just have to share these yummy, chewy, gooey deliciousness with you –  Vegan chocolate chip cookie bars. Be careful, these chocolate chip cookie bars are honestly delicious and so addictive.. I am literally eating them the whole day whenever I bake them!

The great thing about these cookie bars is that it’s so easy to whip up and you can make them in one bowl! They are great to share with your friends, take to school or work with you as a snack, and makes a lovely home party gift too:)

vegan chocolate chip cookie bars
vegan chocolate chip cookie bars

To be honest, I had never had cookie bars before. So many times I’ve seen them in a cafe and bakeries, I never really brought myself to buy them or bake them.
And I regret that I didn’t make these sooner.. They turned out to be one of the BEST things I have ever baked before.

The idea of it is the same as ordinary cookies. Just the shape is square or rectangle, slightly thicker, and a lot chewier and gooeier with chocolate chips. When it comes to cookies, you know I’m all about thick and chewy cookies, and I can guarantee you that you will LOVE these chocolate chip cookie bars as much as I love them!

Tips to make these vegan chocolate chip cookie bars

I tried different methods with different ingredients to make these chewy deliciousness. And while it is super easy to whip up, here are some tips for you to bake these cookies bars.

1. Whipped vegan butter instead of melted one

I guess it’s fair to say that I’m not the only one who finds whipping butter a bit of work.. unless you have a stand mixer. I have an electric hand mixer which I use to whip creams and butters etc. And it seems way easier and tempting to just melt the butter and mix with dry ingredients.
But for this recipe, whipped butter works much better as it creates the soft and gooey texture and lift the cookie slightly more.
I experimented with melted butter too and while it turns out as delicious, it makes the cookie bars slightly flattened and bit too dense compare to whipped butter.

2. Chill the dough before baking

You can go ahead and skip this process if you are in hurry, but if you have time, chill the dough in the fridge for at least 20mins to 1 hour. This let the dough spread slower as the butter in the dough hardens and bakes evenly in the baking tin while in the oven. This also allows sugar to dissolve and marry with all ingredients, resulting in chewier and more caramel like texture and flavour.

3. place the dough in the centre

This is where I struggled the most… I used 18cm square baking tin to make it thick and chewy. What NOT to do to achieve the thickness, is spreading the batter all the way to the edge evenly, which I did for the first few times. Spreading the batter evenly makes the edges of cookie bar puff up way too much and the centre will sink a lot, which will create an uneven texture and taste as the result.
The dough will spread quite a bit so after taking it out of your fridge, place the dough in the centre and leave 2-3cm space around the edge from the baking tin, so that it will bake evenly.

vegan chocolate chip cookie bars

Can they be gluten-free?

They absolutely can be gluten-free!
This recipe calls for plain flour and rice flour half and half. Simply swap the plain flour with rice flour so you will only use rice flour which is gluten-free.

How to keep these vegan chocolate chip cookie bars

In case you can resist the temptation to eat all of the cookie bars within a day and decide to keep them for next time when your sweet tooth comes in, these cookie bars will last about 3-5days in an airtight container. I recommend you to keep them in the fridge for the best texture.
You can also keep them in the freezer in an airtight container for about 2-3 months. After that, they tend to lose its texture and taste so it’s always a good idea to eat them fresh:)

These vegan chocolate chip cookie bars are:

– super chewy
– gooey deliciousness
– vegan
– gluten-free if only using rice flour
– easy to whip up
– great to share with friends
– lovely home party gift

WANT MORE RECIPES LIKE THIS ?

Here are more chewy cookie recipes for you cookie lovers!

Find more desert and sweets recipes in my dessert recipe page!

vegan chocolate chip cookie bars

Vegan Chocolate Chip Cookie Bars

What you need:

How to:

  1. Preheat the oven at 180C(356F)
  2. Mix the ground flax seed and water and set aside until it thickens.
  3. In a large bowl, mix the softened vegan butter and sugar with an electric mixer and whip until it’s pale and fluffy.
  4. Add the vanilla extract, soy milk, flax seed mixture and salt and mix again to combine.
  5. Add in the flours and mix throughly with a large wooden spoon or spatula.
  6. Add in 2/3 of the vegan chocolate chips and fold into the batter.
  7. Cover the bowl with a cloth and let it chill in the fridge for at least 20mins to 1 hour. If you don’t have time, you can skip this step.
  8. Place the dough in the centre of a square or rectangle baking tin and flatten the top to make it smooth. My tin is 18cm wide square shaped and similar sizes will work too. Leave about 2-3cm space around the edge so that it has room to spread.
  9. Sprinkle the remaining chocolate chip on top and bake them for 25-30mins.
  10. Take it out of the oven and cool it down to the room temperature before cutting, so that you won’t burn your hand!
  11. Cut into squares to rectangles. 
  12. Enjoy!

Did you make this recipe? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation.Leave a comment too if you like this recipe.
Thanks for your support my friends!

print this recipe below!

Vegan Chocolate Chip Cookie Bars

Soft, chewy, gooey delicious vegan chocolate chip cookie bars that is simple and easy to make.
Prep Time15 mins
Cook Time30 mins
resting time20 mins
Course: Dessert, Snack, sweets
Keyword: cookie, easy, gluten-free option, vegan
Servings: 9 squares

Ingredients

  • 1 cup(110g) plain flour
  • 1 cup(110g) rice flour 
  • 1&1/2 cup(220g) brown sugar
  • 1/2 cup(100g) softened butter
  • 2 tbsp ground flax seed
  • 4 tbsp cold water
  • 2 tbsp soy milk
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup(75g) daily free vegan chocolate chips

Instructions

  • Pre-heat the oven at 180C(356F)
  • Mix the ground flax seed and water and set aside until it thickens.
  • In a large bowl, mix the softened vegan butter and sugar with an electric mixer and whip until it's pale and fluffy.
  • Add the vanilla extract, soy milk, flax seed mixture and salt and mix again to combine.
  • Add in the flours and mix throughly with a large wooden spoon or spatula.
  • Add in 2/3 of the vegan chocolate chips and fold into the batter.
  • Cover the bowl with a cloth and let it chill in the fridge for at least 20mins to 1 hour. If you don't have time, you can skip this step.
  • Place the dough in the centre of a square or rectangle baking tin and flatten the top to make it smooth and even surface. My tin is 18cm wide square shaped and similar sizes will work too. Leave about 2-3cm space around the edge so that it has room to spread.
  • Sprinkle the remaining chocolate chip on top and bake them for 25-30mins.
  • Take it out of the oven and cool it down to the room temperature before cutting, so that you won't burn your hand!
  • Cut into squares to rectangles. 
  • Enjoy!
Made this recipe?
Tag #thechestnutbakery in your instagram post!
Leave a comment below in this post too if you like this recipe.
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