Chocolate Chip Cookie Bars

1200 x 1200 close up side view of Chocolate Chip Cookie Bars.

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5 from 1 vote

These Chocolate Chip Cookie Bars are vegan and chewy, loaded with chocolate chips and sprinkled with sea salt.

Prep Time5

Cook Time23

Cooling:15

Total Time43

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 282kcal

Author: Michele

Ingredients

WET INGREDIENTS:

⅓ cup vegan butter (melted)
⅓ cup vegan cane sugar
½ cup brown sugar (packed)
1 teaspoon vanilla
3 tablespoons non-dairy milk (I use SILK unsweetened almond)
1 ½ cup unbleached all purpose flour
⅛ teaspoon sea salt
½ teaspoon baking soda
⅔ cup vegan chocolate chips (I use Enjoy Life or Tollhouse brand)

Topping: Flakey sea salt (optional - after being baked sprinkle some on top)

Instructions

Pre heat the oven to 370° F and line a 8x8 baking pan with parchment paper.
Start by measuring the butter using the dry cup method (see notes below) and place in the microwave to melt. 10 second intervals.
Add the white sugar, brown sugar, vanilla and milk and whisk together.
In a separate bowl add the flour, baking soda and salt and whisk together.
Add the dry ingredients to the wet ingredients and mix with a whisk or spoon until well combined.
Fold in the chocolate chips. (reserve a small handful for the top)
Pour into the lined baking pan and spread evenly, sprinkle the chocolate chips on top and place in the oven for 23 minutes.
Once done baking, remove from the oven and sprinkle with flakey sea salt if desired and let cool 15 minutes. Store in a sealed container for up to 3 days, re-heat in the microwave if desired.

Video

Notes

Room temperature oat milk: If you are using a butter like Miyokos which has coconut oil in it make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will harden the oil.

Plant Milk: I used oat milk but any plant milk will work for this oat cookie recipe cashew, soy, oat, coconut. (coconut will most likely alter the flavor slightly)

Butter: I have used Miyokos vegan butter and I have used Earth Balance butter, I prefer the Miyokos because the cookie bars came out with a better texture but either one really does work fine.

Salt: I topped mine with flakey sea salt but that's optional.

Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife.

Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup.

Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off. I also recommend using a kitchen scale if you have one.

Measuring flour: To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used.

Storing: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.

Nutrition