Vegan Chocolate Chip Cookie Bars – Easy Recipe

Hey there, fellow dessert lover! If you’re anything like me, there’s nothing better than the smell of freshly baked chocolate chip cookies wafting through the kitchen, right? But, as much as I love my classic cookies, sometimes I just want to simplify things a bit. Enter: Vegan Chocolate Chip Cookie Bars. These bars give you all the warm, gooey, chocolatey goodness of regular cookies, but with way less hassle—and zero dairy or eggs. Trust me, if you’re craving a treat that’s as easy to make as it is delicious, this is it.

I first made these bars on a whim when I was craving something sweet but didn’t feel like standing around shaping a hundred little cookies. And let me tell you—these bars were a total game-changer. Not only were they insanely good, but they were also gone before I could even snap a picture! So, here’s me, sharing my new favorite vegan cookie bar recipe with you. Ready to get baking? Let’s dive in!

Why I Love These Vegan Chocolate Chip Cookie Bars

Before we get into the how-to, I just have to say—these cookie bars are everything. And if you’ve ever found yourself wondering if vegan desserts can compare to the real deal, trust me—these bars will change your mind.

Here’s why I love them so much:

• They’re Totally Dairy-Free & Egg-Free: I get it, not everyone is vegan, but these cookie bars are for everyone. Whether you’re vegan, lactose intolerant, or just trying to cut down on animal products, these bars prove you don’t need eggs or butter to make a delicious dessert.
• Chewy, Gooey Perfection: When it comes to cookies, I’m all about that soft, chewy, almost gooey texture. These bars? They nail it. They’re perfectly soft in the middle, with just the right amount of golden crispiness on the edges.
• Super Easy to Make: Let’s be real—there’s nothing worse than a recipe that’s complicated for no good reason. These bars are incredibly easy to make—just a few simple steps and you’re done! No fancy tools, no stressful steps—just throw everything together, pop it in the oven, and you’re good to go. Believe me, if I can make these, you definitely can too!

What You’ll Need to Make These Vegan Chocolate Chip Cookie Bars

Okay, here’s the good news: you don’t need a ton of weird ingredients you’ve never heard of. You likely have most of these in your kitchen already, so let’s get started.

Vegan Chocolate Chips

Chocolate is the star of the show here, so you want to use good vegan chocolate. I love Enjoy Life or Lily’s Sweets because they’re dairy-free and they taste amazing. You can go for semi-sweet chocolate chips, or if you’re in the mood to spoil yourself, dark chocolate chunks work well.

Vegan Butter

For that melt-in-your-mouth flavor, you’ll need vegan butter. I usually go for Earth Balance, but honestly, any plant-based butter will do. Just make sure it’s softened before you start mixing everything.

Flour & Baking Soda

This is the easy part: regular flour and baking soda. They’re your basic cookie ingredients and essential for the right texture. If you want to go a bit healthier, you can use whole wheat flour, but I love how light and fluffy the all-purpose flour makes the bars.

Egg Replacement

Now, here’s the magic ingredient—egg replacement! I like using a flax egg (which is just ground flaxseed mixed with water). It works like a charm, binding everything together without needing the real deal. You can also use chia seeds or a store-bought egg replacer if that’s easier for you.

Sugar

Let’s talk sweetness. I use a mix of granulated sugar and brown sugar for the perfect balance of sweetness and moisture. Brown sugar keeps the bars nice and chewy, while granulated sugar adds that perfect touch of sweetness. If you’re looking for a healthier option, coconut sugar is a good choice too, but I’ll be honest—I stick with the classic combo most of the time.

How to Make These Vegan Chocolate Chip Cookie Bars – Step-by-Step

I promise this is going to be the easiest recipe you ever make. Here’s how I do it:

Step 1: Preheat & Prepare

First, preheat your oven to 350°F (175°C). This is the perfect temperature for getting those golden edges without over-baking the middle. While the oven is heating up, line an 8×8-inch baking pan with parchment paper or lightly grease it. It just makes removing the bars after baking so much easier.

Step 2: Mix the Wet Ingredients

In a large bowl, mix the softened vegan butter with the sugars until smooth. I usually use a hand mixer for this part to get it nice and smooth, but if you don’t have one, a whisk works just fine. Once it’s all creamy and blended, add your flax egg and a teaspoon of vanilla extract. Mix until everything is well combined. You’re already starting to smell something delicious!

Step 3: Add the Dry Ingredients

Now, stir in your flour and baking soda. I like to do this slowly so everything gets mixed in evenly. You don’t want to overmix at this stage because it can make the bars tough, and that’s the opposite of what we’re going for here. The dough should feel soft, but it shouldn’t be sticky to the touch.

Step 4: Fold in the Chocolate Chips

This is the fun part. Gently fold in those vegan chocolate chips (or chunks if you’re a chocolate lover like me). I usually add a generous amount because, let’s face it, you can never have too much chocolate. If you’re feeling creative, throw in some chopped nuts or dried fruit for a fun twist. Walnuts work great here, by the way.

Step 5: Bake & Cool

Spread the dough evenly in your prepared pan, making sure it’s nice and smooth. Pop it into the oven and bake for 20-25 minutes. The key is to watch it carefully. You’ll know it’s done when the edges are golden brown but the middle is still slightly soft. Don’t worry—it’ll firm up as it cools.

Once it’s out of the oven, let the bars cool for about 10 minutes before transferring them to a wire rack. But be warned—if you’re anything like me, you’ll be tempted to sneak a little bite while they’re still warm. They’re so good straight out of the oven!

Step 5: Bake & Cool

Spread the dough evenly in your prepared pan, making sure it’s nice and smooth. Place it in the oven and bake for 20 to 25 minutes. The key is to watch it carefully. You’ll know it’s done when the edges are golden brown but the middle is still slightly soft. Don’t worry—it’ll firm up as it cools.

Once it’s out of the oven, let the bars cool for about 10 minutes before transferring them to a wire rack. But be warned—if you’re anything like me, you’ll be tempted to sneak a little bite while they’re still warm. They taste amazing right from the oven!

My Tips for Perfect Vegan Chocolate Chip Cookie Bars

After making these bars a few times, I’ve picked up a few tips that help them turn out perfect every time:

For That Perfect Chewy Texture

To get that chewy texture, don’t overmix the dough. Just mix until everything is combined—this keeps the dough light and soft. If you overmix, the bars can turn out tough, and that’s just sad. Keep it simple and light!

Customize to Your Heart’s Content

While I love classic chocolate chips, these bars are great for mixing things up. Try adding chopped walnuts, almonds, or even some dried cranberries for an unexpected twist. Have fun with it—this recipe is flexible, so you can experiment with different flavors!

Watch the Baking Time

Since every oven is different, make sure to check your bars around the 20-minute mark. The edges should be golden and the middle slightly underdone. The bars will firm up as they cool, so don’t worry if they look a bit soft when you first pull them out.

How to Store and Serve Your Vegan Chocolate Chip Cookie Bars

Let’s be real—these bars are so good that they probably won’t last long. But in case you have any leftovers (lucky you!), here’s how to store them:

Storage Tips

Keep these bars in an airtight container at room temperature for 4-5 days. To keep them fresh for longer, you can freeze them for up to 3 months—just make sure they’re completely cooled before freezing!

Freezing Tips

To freeze, slice the bars into squares and wrap each one in plastic wrap. Then, place them in a freezer bag or airtight container for storage. When you’re ready to indulge, let them thaw, or pop them in the microwave for a few seconds for that fresh-baked feel.

Serving Ideas

Serve these bars with a glass of almond milk, coffee, or even a scoop of your favorite vegan ice cream. Feeling extra? Drizzle some vegan caramel sauce on top. You won’t regret it.

Frequently Asked Questions About Vegan Chocolate Chip Cookie Bars

Can I make these cookie bars gluten-free?

Yes! Just swap the all-purpose flour for a 1:1 gluten-free flour blend. It works perfectly!

What can I use as an alternative to a flax egg?

Try a chia egg (1 tbsp ground chia seeds + 2.5 tbsp water) or use 1/4 cup of applesauce as a substitute. Both work great!

Can I substitute coconut oil for vegan butter?

Yes, coconut oil is a good alternative! It adds a hint of coconut flavor, but it’s still super tasty!

How do I store leftovers?

Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months to keep them fresh longer.

Can I freeze the cookie dough?

Yep! Form the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer to a bag. Bake from frozen!

Conclusion For Vegan Chocolate Chip Cookie Bars

I can’t even explain how much I love the Vegan Chocolate Chip Cookie Bars! They’re easy, they’re delicious, and they’re the perfect dessert for any occasion. Whether you’re vegan or not, I promise these bars will become your new go-to treat. I’ve made them for friends, family, and even just for myself (no judgment!). And I’m pretty sure once you make them, you’ll fall in love too.

So, what are you waiting for? Get in the kitchen, make these bars, and let me know how they turn out! I’m excited to hear your thoughts! Happy baking, my friend!

Want more Bars recipes?

• Vegan Chocolate Matcha
• Vegan Pumpkin Cake Bars
• Vegan Sugar Cookie Bars
• Lavender Lemon Bars
• Salted Caramel Apple Bars