Chocolate Chip Cookie Bars
These Chocolate Chip Cookie Bars are vegan and chewy, loaded with chocolate chips and sprinkled with sea salt.
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Ingredients
WET INGREDIENTS:
- ¾ cup vegan butter melted and cooled (170 grams)
- 1 cup light brown sugar (220 grams)
- ⅓ cup granulated sugar (67 grams)
- 1.5 teaspoons vanilla extract
- 52 grams oat milk room temp, plain unsweetened, (about 3.5 tablespoons)
- 2 ½ cups unbleached all purpose flour (313 grams)
- 1 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 cup vegan chocolate chips (add a little more for it to be extra chocolaty)
Topping: Flakey sea salt (optional - after being baked sprinkle some on top)
Instructions
- Pre-heat the oven to 325°F and line a 9x9 baking pan with parchment paper.
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and oat milk.
- Next add the flour, cornstarch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. Don't over mix it will turn the dough firm, just mix some white flour showing still is ok it will get mixed the rest of the way when the chocolate gets added.
- Fold in the vegan chocolate chips. Pour into the 9x9 pan and spread evenly.
- Place in the oven on the middle rack for 29 minutes. Remove and let cool completely before carefully lifting out and slicing.
- Once done baking, remove from the oven and sprinkle with flakey sea salt if desired and let cool 2 hours before slicing. Store with plastic wrap over the pan leaving the bars in the pan for 3 days or in a sealed container for up to 3 days, re-heat in the microwave if desired.
Video
Notes
Prep in advance: I have made this dough and spread it in the lined baking pan and placed it in the fridge overnight to be baked in the morning for parties/gatherings, just be sure to let it thaw out and come back to room temp for about 20-30 minutes before baking.
Butter: I have used Earth Balance butter in stick (my preference) VioLife, and Miyokos (now called MELT).
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, or a measuring scale for best results.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup, or a measuring scale for best results.
Measuring the butter: A scale is the absolute best way to get the best results as I have measured butter stick anywhere from 98-113 grams (big difference!) but if you don't have a scale the next best way to measure 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.
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: I like to leave it in the pan and cover it with plastic wrap or in a sealed container pre sliced for up to 3 days.
Nutrition
Calories: 488kcal | Carbohydrates: 72g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 246mg | Potassium: 78mg | Fiber: 2g | Sugar: 42g | Vitamin A: 13IU | Calcium: 75mg | Iron: 3mg
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