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Ultra soft and fudgy chocolate chip cookie bars that are vegan, gluten-free, oil-free and insanely delicious! Easily made with 9 simple ingredients!
Soft and chewy chocolate chip cookie meets peanut butter meets ultra fudgy brownie. What a genius combo.
Seriously, you have to try these, like, right now.
I actually almost gave up on this recipe because my first two attempts were total flops. I was feeling discouraged thinking I wouldn’t be able to make vegan chocolate chip cookie bars oil-free but thank goodness I didn’t give up because these are one of my favorite desserts I have ever made!
All it took was a simple swap of flours and a little tweaking of the dry/wet ratio. I was using almond flour before and it just wasn’t stable enough, so, for anyone wondering, do not sub almond flour 🙂
The taste of these vegan chocolate chip cookie bars is ridiculously good. Think- fresh out of the oven chewy chocolate chip cookie with a hint of peanut butter and that thick, fudgy brownie texture. Amazing.
These taste so delicious fresh out of the oven, but I actually prefer the taste of them the next day! They seriously taste even better!
9 simple ingredients and 1 bowl is all you’ll need. No fancy ingredients or techniques- these couldn’t be easier!
How to Make Vegan Fudgy Chocolate Chip Cookie Bars
Preheat your oven to 350 and line an 8×8 baking dish with parchment paper. Grab a large bowl and add your wet ingredients: peanut butter, plant-based milk, coconut sugar and vanilla extract. Whisk well so no clumps from the peanut butter remain. Note: your peanut butter has to be creamy and soft. It is imperative for the texture of the cookie bars. Hard, dry peanut butter will not work.
Once your wet ingredients are mixed well, add your oat flour and mix with a wooden spoon. Then, add the baking powder, baking soda and salt. Mix again and then fold in your dark chocolate chips.
Add your cookie bar batter to your baking dish. Spread evenly and top with extra chocolate chips. Bake for about 22-23 minutes and devour. Do not overbake! Let these cool before you slice and eat as they tend to fall apart if handled when too hot.
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Fudgy Chocolate Chip Cookie Bars [GF, Oil-Free]
Ingredients
Wet Ingredients
- 1/2 cup natural creamy peanut butter (or any nut butter) hard and dry nut butter will NOT work. It is imperative to have soft and creamy nut butter
- 1/2 cup coconut palm sugar make sure it's organic and unrefined
- 1/2 cup + 2 tbsp unsweetened plant-based milk I use oat milk
- 2 & 1/2 tsp vanilla extract
Dry Ingredients
- 1 & 1/4 cup oat flour I use gluten-free old fashioned rolled oats and make the flour in my blender
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp mineral salt plus an extra couple of pinches
- 1/2 cup vegan chocolate chips plus more for topping I use dark chocolate chip
Instructions
- Preheat your oven to 350 degrees and line an 8×8 baking dish with parchment paper.
- In a large bowl, add your wet ingredients and whisk very well so no clumps remain.
- Next, add your oat flour and mix with a wooden spoon. Then, add your baking powder, baking soda and salt. Mix again.
- Now fold in your chocolate chips and mix again.
- Pour the batter into your prepared baking dish and spread into an even layer.
- Top with a handful more chocolate chips and bake for about 22-24 minutes, removing from the oven when a knife or toothpick inserted comes out clean. Do not over bake! NOTE: do not slice or handle these while they are still hot as they won't stay together- wait until they are cooled before handling!
Notes
- Creamy soft peanut butter is a must for this recipe!
- Do not slice or handle these while they are still hot as they won’t stay together- wait until they are cooled before handling!
Ali @ Wholesome Crumbs
Owner
All of the recipes you find on Wholesome Crumbs are vegan and free of processed flours and sugars. Most are oil-free and gluten-free, too!
I have never left a review on a recipe which should say something about how DELISH these are. OH MY. I made these with really low expectations because I am not a fan of all natural PB & hadn’t had it in months, but I had to use up what I had somehow, so I thought “why not?” Needless to say, my whole pan was gone within 2 days! Such an easy recipe with ingredients anyone has. If you’re wondering, YES, they do stay fudgy even after cooking off. Don’t think, just go ahead & grab your bowl & get to it! I am so so excited to make more of Ali’s dishes! She has earned my support & following forever!
THANK YOU for this thorough and sincere review! This is SO nice to hear and made me smile and I am so so happy you liked the cookie bars!!! 🙂
Yummy! The whole family loves these delicious bars! They turn out perfect every time!
I wonder if date sugar works the same way as coconut sugar in this recipe, 1:1.