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These chocolate cookie bars are the texture of a brownie with chewy sides and a soft centers but with chocolate chip and walnuts that melt in your mouth with every bite.
Honestly who doesn’t love a warm chocolate chip cookie combined into a brownie texture? It is by far the best little dessert to make right now!
Table of contents
Why You Need To Make These Cookie Bars Now
They are easy to whip up. They have feel good ingredients in them and they are 100% vegan/plant based. You can easily make them gluten free by using gluten free 1:1 all purpose flour. They are perfectly sweet (not overly sweet in any way!) trust me, do not skip out on these chewy gooey morsels. You can also combine any add-ins you would like! If you don’t like walnuts you can skip it, or you can add m&ms instead of chocolate chips. The options are endless.
Ingredients Needed
Flour. All -purpose or gluten free 1:1 all purpose flour will work.
Vegan Butter. I prefer the brands that come in a stick. Like Earth Balance.
Oats. Old fashioned oats will work best.
Vanilla Extract.
Baking Powder and Baking Soda. You will need both for this recipe.
Applesauce. Unsweetened.
Vegan Chocolate Chips.
Raw Walnuts.
Coconut Sugar.
Granulated White Sugar.
Steps To Make This Recipe
Step One. Preheat the oven to 350 degrees. Bring the butter to room temperature. Mix the both the coconut sugar and the white granulated sugar in. It should cream together nice and thick. Be sure the butter isn’t too warm. You want it soft enough to press with your fingers.
Step Two. Add in the apple sauce, peanut butter, vanilla extract to the sugar butter mix.
Step Three. Add all the dry ingredients together with a whisk.
Step Four. Fold the dry ingredients into the wet ingredients and then continue to fold in the chocolate chips and walnuts. Dough will be thick, similar to cookie dough. In a parchment paper lined 9×9 baking dish, use a spatula to spread the dough evenly around the baking pan. Cook for 20- 25 minutes. Be sure to let the cookie bars cool for at least 10 – 15 minutes before slicing into them to be sure they don’t crumble at all and stick well.
Recipe FAQ’s
Yes, just use gluten free 1:1 all purpose flour and gf certified oats to be safe.
Yes, these will turn out fine without the nuts.
No, only if you want to make the recipe totally plant based
They will keep in a sealed bag o container for up to 5 days in the refrigerator or 2 months in the freezer if kept in an air tight ziplock.
Other Sweet Recipes To Try.
Vegan Cookie Bars
Ingredients
- 2 cup oats
- 1 cup all purpose flour , *
- ½ cup vegan butter
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup granulated white sugar
- ½ cup coconut sugar
- ⅓ cup unsweetened applesauce
- ½ cup natural peanut butter
- 1 tbsp natural peanut butter
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
- ½ cup raw walnuts
Instructions
- Preheat the oven to 350 degrees. Bring the butter to room temperature. Mix the both the coconut sugar and the white granulated sugar in. It should cream together nice and thick. Be sure the butter isn't too warm. You want it soft enough to press with your fingers.
- Add in the unsweetened nv applesauce, peanut butter, vanilla extract to the sugar butter mix.
- Add all the dry ingredients together in a medium sized bowl with a whisk.Fold the dry ingredients into the wet ingredients and then continue to fold in the chocolate chips and walnuts. Dough will be thick, similar to cookie dough.
- In a parchment paper lined 9×9 baking dish, use a spatula to spread the dough evenly around the baking pan. Cook for 20- 25 minutes. Be sure to let the cookie bars cool for at least 10 – 15 minutes before slicing into them to be sure they don't crumble at all and stick well.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Highly recommend these! They are chewy and just like the description. Very easy to make.
Oh my gosh these were so good I just left them up for my friends birthday and everybody loved them thanks Bailey as usual you outdid yourself!!!!!