Vegan Gluten Free Chocolate Chip Cookie Bars

My Goofy Flax Egg Discovery

I used to think flax eggs sounded strange. I was so wrong. My first try was a funny mess. I didn’t let the mixture sit. It was just watery seeds! I still laugh at that.

Letting it rest for five minutes is magic. It turns thick and gooey, just like an egg. This matters because it holds our bars together. It gives everyone a sweet treat they can enjoy. What baking swap seemed odd to you at first?

Why Two Sugars Make Magic

Do not skip the brown sugar. It is the secret to a chewy, rich bar. The white sugar helps them get a little crisp on top. Together, they create the perfect bite.

Creaming them with soft butter is key. Mix until it looks light and fluffy. This step puts tiny air bubbles in the dough. That makes the bars tender. *Fun fact*: Brown sugar gets its color and taste from molasses. Doesn’t that smell amazing when you open the bag?

The Secret to the Best Texture

That cornstarch might seem out of place. Trust me, it belongs. It makes our gluten-free bars soft and not gritty. It is a little kitchen trick I love.

And the salt! Please use the full amount. This matters because salt makes the chocolate taste richer. It balances all the sweetness perfectly. Do you prefer your cookie bars fudgy or more cake-like?

Baking With Patience

The hardest part is waiting. You must let the pan cool completely. I know it is tempting to cut them warm. But if you wait, you get clean slices.

The bars keep baking a bit as they cool. This sets them up just right. I set the pan on a rack and walk away. Sometimes I read a book to distract myself. What is your favorite trick for waiting on warm treats?

A Treat for Sharing

These bars are made for a crowd. They travel well in a lunchbox. They also freeze beautifully for a happy day later. I always keep some tucked away.

Food is about more than eating. It is about sharing joy. This matters. A simple bar can make a friend feel seen. It says, “I thought of you.” That is the best recipe of all.

Ingredients:

Ingredient	Amount	Notes
gluten-free 1:1 baking blend	2 cups (240g)
cornstarch	1/4 cup (40g)
baking soda	1 teaspoon
fine sea salt	1 1/2 teaspoons
vegan butter, softened	3/4 cup (170g)
brown sugar	1 cup (200g)
granulated sugar	1/2 cup (100g)
flax eggs	2	2 tbsp ground flax seed + 6 tbsp warm water
vanilla extract	1 teaspoon
vegan chocolate chips	1 1/2 cups (150g)
chocolate chips & coarse sea salt (for topping)	optional	for sprinkling on top

My Gooey Chocolate Chip Cookie Bars

Hello, my dear! Let’s bake something cozy today. These cookie bars are my new favorite. They remind me of my grandson, Leo. He can’t have dairy or gluten, you see. So we created these together. The kitchen was a wonderful, chocolatey mess. I still laugh at that.

They are soft, sweet, and full of melty chocolate. The secret is in the flax eggs. They bind everything together so nicely. Doesn’t that smell amazing already? Let me walk you through it. I’ll share my little secrets along the way.

Step 1

First, make your flax eggs. Mix the ground flax and warm water. Let it sit for five minutes. It will get thick and gooey. This magic mixture replaces regular eggs. (My hard-learned tip: Use warm water, not hot. Hot water can make it too sticky!).

Step 2

Now, preheat your oven to 350°F. Line your baking pan with parchment paper. This little step saves so much cleaning later. I like to let the butter soften on the counter. It should be soft like a cozy pillow. Quick quiz: What makes our “eggs” in this recipe? Share below!

Step 3

In a big bowl, mix the soft butter and both sugars. Stir in your flax eggs and vanilla. It will look a bit lumpy at first. That’s perfectly fine. Just keep mixing until it’s all friendly and combined.

Step 4

Add your flour, cornstarch, baking soda, and salt. Mix until a soft dough forms. Then, fold in those glorious chocolate chips. I always save a handful for the top. It makes the bars look so pretty.

Step 5

Press the dough into your prepared pan. Bake for 25 to 30 minutes. I check at 25 minutes for a fudgy center. Let them cool completely in the pan. This is the hardest part, waiting! But it’s worth it for clean slices.

Cook Time: 30 minutes
Total Time: 45 minutes (plus cooling)
Yield: 9 generous bars
Category: Dessert, Snack

Three Fun Twists to Try

Once you master the basic recipe, get playful! Here are three ideas my family loves. They make the kitchen feel like a science lab. A very tasty one.

Sea Salt & Pretzel Crunch

Sprinkle coarse salt on top before baking. Press in broken pretzel pieces too. Sweet and salty is the best combination.

Peanut Butter Swirl

Drop spoonfuls of peanut butter on the dough. Use a knife to swirl it all around. It creates beautiful, tasty ribbons.

Festive Berry Blast

Swap half the chocolate chips for dried cranberries. It feels like a holiday in every bite. So cheerful and bright.

Which one would you try first? Comment below!

Serving Them Up Right

These bars are wonderful all on their own. But sometimes, you want to make it special. For a real treat, serve one slightly warm. Top it with a scoop of vegan vanilla ice cream. The melt is just dreamy. You could also pack them in a lunchbox. They travel so well.

What to drink? A cold glass of almond milk is classic. It’s my favorite afternoon pairing. For the grown-ups, a little glass of coffee liqueur over ice is nice. It sips like a dessert itself. Which would you choose tonight?

Keeping Your Cookie Bars Fresh and Ready

These bars stay yummy for a week. Just keep them in a sealed container. I use my old cake tin with a tight lid.

You can freeze them for later, too. Wrap each bar tightly in plastic wrap. Then pop them all into a freezer bag. This stops them from getting freezer burn.

I once forgot a batch on the counter overnight. They were a bit dry the next day. A quick 10-second zap in the microwave fixed it. It made them warm and soft again.

Batch cooking saves so much time. Making a double batch means treats are always ready. This matters for busy school days or surprise guests. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cookie Bar Troubles

Is your dough too crumbly? It might need more moisture. Add one extra tablespoon of vegan butter. Mix it in gently with your hands.

Are the bars spreading too thin? Your butter was probably too soft. Next time, just let it sit out for 15 minutes. I remember when my first batch melted into one giant cookie!

Do they taste a bit bland? Do not skip the salt on top. That coarse salt makes the chocolate flavor pop. This small step makes a huge difference.

Fixing small problems builds your kitchen confidence. You learn what each ingredient does. Then you can make any recipe your own. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these ahead of time?
A: Yes! The dough balls freeze beautifully for up to 3 months. Bake from frozen, adding a few extra minutes.

Q: What if I don’t have flax for the egg?
A: You can use a chia egg instead. Just use the same measurements. It works just as well.

Q: Can I use regular flour?
A: Absolutely. Swap the gluten-free blend for all-purpose flour. You can leave out the cornstarch, too.

Q: How do I double the recipe?
A: Double all the ingredients. Use a 9×13 inch pan. Your baking time might be a little longer.

Q: Any secret tips?
A: Let the bars cool completely before cutting. This keeps them from falling apart. Fun fact: letting them cool makes the chocolate set! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these chocolate chip bars. They always make my kitchen smell wonderful. It reminds me of baking with my own grandma.

I would love to see your creations. Share a photo of your finished bars. It makes me so happy to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. Remember, the best ingredient is always a little joy.

Happy cooking!
—Chloe Hartwell.