Vegan and Gluten Free Chocolate Chip Cookie Bars

Who doesn’t love a gooey, chewy chocolate chip cookie? It’s the classic that no one can resist. Warm out of the oven, melty chocolate, crispy edges, but soft in the middle. I could go for one right now. With my cup of iced coffee, sounds about right.

Sometimes we’re looking for the lazy method of making a batch of chocolate chip cookies. The solution…chocolate chip cookie bars! Simply press the cookie dough into a baking pan, bake, cool and cut into squares. My recipe for this easy treat happens to be gluten, egg and dairy free. These chocolate chip bars are amazingly awesome. Great to bring to your next backyard barbecue, graduation party or girls night! 

Vegan and Gluten Free Chocolate Chip Cookie Bars
makes 24 bars

• 2 1/3 cups Sarah’s gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup organic brown sugar
• 1/2 cup organic cane sugar
• 1/2 cup coconut oil, softened
• 1/4 cup So Delicious unsweetened coconut milk, room temperature
• 2 tablespoons pure maple syrup, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup, plus 1/4  cup dairy free chocolate chips

Preheat oven to 325 degrees. Prepare 9×13-inch baking pan by lining with parchment paper, letting excess overhang for easy removal. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large bowl of standing mixer, cream together brown sugar, sugar and coconut oil, 1-2 minutes. Add coconut milk, maple syrup and vanilla. Mix until blended. Add flour mixture and continue to beat until combined. Stir in 1 cup chocolate chips.

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Press dough into prepared baking pan. Sprinkle with remaining 1/4 cup chocolate chips. Bake for 25-27 minutes or until edges are golden brown and center is set. Cool in pan. Remove bars by lifting edges of parchment paper. Place onto cutting board and cut into bars. Store in air-tight container. 

4.5 from 2 reviews

Gluten Free Vegan Chocolate Chip Cookie Bars

 

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Author: Sarah Bakes Gluten Free Treats

Recipe type: Dessert

Serves: 24

Ingredients

• 2⅓ cups Sarah's gluten free flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup organic brown sugar
• ½ cup organic cane sugar
• ½ cup coconut oil, softened
• ¼ cup So Delicious unsweetened coconut milk, room temperature
• 2 tablespoons pure maple syrup, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup, plus ¼ cup dairy free chocolate chips

Instructions

1. Preheat oven to 325 degrees. Prepare 9x13-inch baking pan by lining with parchment paper, letting excess overhang for easy removal. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
2. In large bowl of standing mixer, cream together brown sugar, sugar and coconut oil, 1-2 minutes. Add coconut milk, maple syrup and vanilla. Mix until blended. Add flour mixture and continue to beat until combined. Stir in 1 cup chocolate chips.
3. Press dough into prepared baking pan. Sprinkle with remaining ¼ cup chocolate chips. Bake for 25-27 minutes or until edges are golden brown and center is set. Cool in pan.
4. Remove bars by lifting edges of parchment paper. Place onto cutting board and cut into bars. Store in air-tight container.

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