Loaded Chocolate Chip Cookie Bars
These soft and chewy vegan-style cookie bars are loaded with chocolate chips and customizable ingredients like nuts and coconut, making them a delicious and convenient dessert.
Ingredients
Wet Ingredients
- 113 grams melted vegan stick butter or 95 g neutral-flavored oil Vegan butter or neutral oil can be used.
- 150 grams light brown organic sugar
- 50 grams cane sugar
- 60 grams cold water
- 2 teaspoons vanilla extract
- ¾ teaspoon fine sea salt
Dry Ingredients
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 190 grams all-purpose flour
- 170 grams dairy-free chocolate chips Ensure they are dairy-free.
- 55 grams toasted walnuts, roughly chopped (optional) Can be omitted for nut-free version.
- 45 grams finely shredded toasted coconut, unsweetened (optional) Optional for added texture.
Instructions
Preparation
- Heat the oven to 175°C (350°F). Prepare an 8×8-inch baking pan by greasing it lightly and lining it with parchment paper, so the edges overhang for easy removal.
- In a large mixing bowl, combine melted vegan butter (or oil), both sugars, cold water, vanilla extract, and salt. Whisk until the mixture becomes uniform.
- Stir in baking powder and baking soda until fully blended.
- Add the flour, dairy-free chocolate chips, walnuts, and coconut (if using). Mix gently until no dry flour remains.
- Spread the thick dough evenly into the prepared pan.
Baking
- Bake for about 30–40 minutes, until the surface is golden. Allow to cool completely before lifting out and slicing into bars.
Notes
These bars can be enjoyed warm or at room temperature. For an elegant touch, serve alongside a scoop of vegan ice cream. Store the bars in an airtight container; they can last 3 days at room temperature, up to a week in the refrigerator, or 2-3 months in the freezer.