Santa’s Chocolate Chip Cookie Bars
Santa’s Chocolate Chip Cookie Bars are a twist on the traditional classic chocolate chip cookie left out for Santa! They’re sweet, chewy, soft and vegan!
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Ingredients
- ½ cup vegan butter melted and cooled (113 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup can sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (80 grams)
- 2 cups unbleached all purpose flour (250 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ⅔ cup vegan chocolate chips (I use Enjoy Life or Tollhouse brand)
Topping: Flakey sea salt (optional - after being baked sprinkle some on top or, I used Wholesome brand vanilla frosting and sprinkles from Fancy Sprinkles)
Instructions
- Prep: Pre-heat the oven to 360°F and line a 8x8 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 vegan yogurt.
- 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 8x8 pan and spread evenly. Place in the oven on the middle rack for 23 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 15 minutes. Then add Frosting and sprinkles. Store in a sealed container for up to 3 days, re-heat in the microwave if desired.
Notes
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
Calories: 351kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 202mg | Potassium: 58mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1IU | Calcium: 51mg | Iron: 2mg
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