Vegan Cookie Bars
My ultimate dessert choice is vegan chocolate chip cookies! They become even more irresistible when baked in a pan. If you're a fan of chocolate chip cookies, you're in for a treat because making vegan cookie bars is so easy. No need to go through the hassle of scooping dough for individual cookies and baking multiple pans. Simply press all the chocolate chip cookie goodness into one pan. They are gooey, soft, and delicious!
Why You'll Love This Recipe
- These vegan cookie bars are quick and easy to make!
- This recipe takes only 30 minutes in total.
- They taste like a chocolate chip cookie!
- Everything is made in one mixing bowl.
- They are the ultimate dessert for any occasion.
- This recipe is gluten free, dairy free, egg free, and vegan.
- Check out these Vegan Oatmeal Cookies for another delicious dessert!
Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
Use coconut sugar or brown sugar to add sweetness to these vegan cookie bars.
Melted coconut oil is a healthy and delicious baking fat. If needed, use melted vegan butter.
Unsweetened applesauce helps bind the batter together. It is a great replacement for eggs in vegan baking.
Vanilla extract adds a homemade flavor.
Use gluten free flour or all purpose flour if you are not gluten free.
Baking powder helps these bars rise slightly.
Add in vegan chocolate chips! My favorite brand is Enjoy Life.
How to Make
Step 1
First, preheat your oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
Step 2
In a mixing bowl, add the coconut sugar and melted coconut oil. Stir together.
Step 3
Then, add in the applesauce and vanilla. Stir together.
Step 4
Add in the gluten free flour and baking powder. Mix until fully combined.
Step 5
Fold in the vegan chocolate chips.
Step 6
Transfer the batter into the prepared pan. Spread into an even layer.
Step 7
Bake for 18 to 20 minutes, or until a toothpick inserted comes out with only moist crumbs.
Step 8
Finally, remove the vegan cookie bars from the oven. Cool fully before slicing and serving.
Top Tips
Follow these tips to make the perfect vegan cookie bars!
- Carefully measure all ingredients.
- Do not bake too long.
- Allow the bars to fully cool before slicing into.
Frequently Asked Questions
Yes, feel free to use all-purpose flour instead of gluten free flour.
Sure, vegan butter works well too.
Store leftovers in an airtight container for up to 3 days.
Serving
Serve these vegan cookie bars once fully cooled.
They go well with almond milk, vegan ice cream, and vegan frosting!
Storage
Store these vegan cookie bars in an airtight container for up to 3 days at room temperature.
Equipment Needed
USA Pan 3 Piece Cookie Sheet Set: These are the best pans for baking.
Pre-Cut Parchment Paper Sheets: Use parchment paper when baking these vegan cookie bars.
Pyrex 3 Glass Mixing Bowls: I have owned these mixing bowls for so long.
Pyrex Glass Measuring Cups: Measure the ingredients with these glass measuring cups.
You Will Also Love
- Vegan Peanut Butter Cups
- Oatmeal Coconut Pecan Cookies
- Chocolate Peanut Butter Overnight Oats
- Chickpea Flour Chocolate Chip Cookies
- Vegan Peanut Butter Oatmeal Cookies
Vegan Cookie Bars
Ingredients
- 1 cup coconut sugar
- ½ cup melted coconut oil
- ⅓ cup unsweetened applesauce
- 2 teaspoon vanilla extract
- 1 ½ cups gluten free flour
- 1 teaspoon baking powder
- ½ cup vegan chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
- In a mixing bowl, add the coconut sugar and melted coconut oil. Stir together.
- Then, add in the applesauce and vanilla. Stir together.
- Add in the gluten free flour and baking powder. Mix until fully combined.
- Fold in the vegan chocolate chips.
- Transfer the batter into the prepared pan. Spread into an even layer.
- Bake for 18 to 20 minutes, or until a toothpick inserted comes out with only moist crumbs.
- Finally, remove the pan from the oven. Cool fully before slicing and serving.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- If needed, replace the coconut oil with melted vegan butter.
- If you are not gluten free, feel free to use all-purpose flour.
- Do not bake too long. They should still look soft in the middle.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
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