These vegan chocolate chunk oatmeal cookie bars are love at first bite! Made with wholesome ingredients like coconut oil, nut or seed butter, oats, dark chocolate, and light spelt flour, they have a crisp exterior that gives way to a soft, chewy interior, just like the perfect chocolate chip cookie.
Sharing something sweet and simple on this Wednesday! I mean, why not make yourself a mid-week treat? You deserve it!
I come from quite the dessert-loving family. We affectionately call my mom the Cookie Monster; she would be quite content to only eat cookies, and plenty of them, for dessert. My dad, on the other hand, is more of a brownie, square, and cake lover. My brother takes after my mom in his love of cookies, and my dessert preferences land somewhere in the middle of the spectrum. In fact, as long as you give me something with chocolate and don’t dare to present me with baked fruit or pastry (yuck), I love pretty much all desserts.
I really wanted to create something that we would all love in this recipe, and wow, did these vegan chocolate chunk cookie bars ever hit the mark! They are incredibly easy to make and virtually foolproof as long as you follow the recipe to a ‘T’. (As in, don’t try any ingredient swaps; the cane sugar and brown sugar really are essential in creating the irresistible crisp exterior and soft interior, and for providing moisture. Coconut sugar just isn’t going to cut it here!)
vegan chocolate chunk cookie bars: the details
As I mentioned, these cookie bars are very easy to make, relatively healthy, and tasty. Here is a breakdown of the equipment that you’ll need:
- Two bowls (one large and one medium), a whisk, a mixing spoon, parchment paper, and an 8×8-inch baking dish.
ingredients you’ll need
- Ground flax, coconut oil, nut or seed butter (I used sunflower seed butter), cane sugar, brown sugar, maple syrup, vanilla, light spelt flour, baking soda, baking powder, sea salt, rolled oats, shredded coconut, and dark chocolate.
the method
Preheat the oven to 350 degrees Fahrenheit and line a baking dish with parchment paper, leaving enough overhang to allow you to lift the bar out of the pan once it cools.
In a large bowl, whisk together the flax and water. Set aside for a couple of minutes to thicken. Next, add the coconut oil, nut or seed butter, cane sugar, brown sugar, maple syrup, and vanilla. Whisk together until smooth and uniform.
In the medium bowl, stir together the light spelt, baking soda, baking powder, salt, oats, and coconut.
Add the dry ingredients to the wet ingredients and stir well. Mix in the chopped dark chocolate. At this point, I like to use my hands to mix the dough one last time to make sure that everything is well distributed and combined.
Transfer the cookie dough into the prepared pan. Lightly wet your hands and press the dough into an even layer.
Bake for 18-20 minutes, depending on how gooey you like your cookie bars.
Cool completely in the pan, then transfer the bar, pan and all, into the fridge for 30 minutes. Remove from the fridge and slice into 9-16 squares.
Enjoy one immediately with an ice cold glass of your favourite milk, and store the rest in an airtight container at room temperature for a few days or in the fridge for a week.
Ooo la la! The sunflower seed butter gives them a slight green tinge once baked, FYI!
more cookie recipes
- Vegan Cashew Cookie Dough Bars
- Oil-Free Oatmeal Raisin Cookies (Maple Sweetened)
- Vegan Peanut Butter S’mores Cookies
Lastly, I hope that you love these vegan chocolate chunk cookie bars. If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you post a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
I’ll be sharing a breakfast recipe tomorrow (since I’ve realized the blog is really lacking in that department); I can’t wait!
Enjoy!
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Vegan Chocolate Chunk Oatmeal Cookie Bars
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
These vegan chocolate chunk oatmeal cookie bars are love at first bite! Made with wholesome ingredients like coconut oil, nut or seed butter, oats, dark chocolate, and light spelt flour, they have a crisp exterior that gives way to a soft, chewy interior, just like the perfect chocolate chip cookie.
Ingredients
- 1 tablespoon ground flax + 2.5 tablespoons water (1 flax egg)
- 1/4 cup virgin coconut oil, softened
- 1/4 cup sunflower seed butter or almond butter
- 1/4 cup cane sugar
- 1/4 cup brown sugar, lightly packed
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup light spelt flour (may sub all purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup large flake rolled oats
- 1/4 cup unsweetened shredded coconut
- 100 grams dark chocolate, chopped (I used a 70% cacao content dark chocolate bar) or 2/3 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking dish with parchment paper, leaving enough overhang to allow you to lift the bar out of the pan once it cools.
- In a large bowl, whisk together the flax and water. Set aside for a couple of minutes to thicken. Next, add the coconut oil, nut or seed butter, cane sugar, brown sugar, maple syrup, and vanilla. Whisk together until smooth and uniform.
- In the medium bowl, stir together the light spelt, baking soda, baking powder, salt, oats, and coconut.
- Add the dry ingredients to the wet ingredients and stir well. Mix in the chopped dark chocolate. At this point, I like to use my hands to mix the dough one last time to make sure that everything is well distributed and combined.
- Transfer the cookie dough into the prepared pan. Lightly wet your hands and press the dough into an even layer.
- Bake for 18-20 minutes, depending on how gooey you like your cookie bars.
- Cool completely in the pan, then transfer the bar, pan and all, into the fridge for 30 minutes. Remove from the fridge and slice into 9-16 squares.
- Enjoy one immediately with an ice cold glass of your favourite milk, and store the rest in an airtight container at room temperature for a few days or in the fridge for a week.
- Category: Dessert
Keywords: vegan chocolate chunk cookie bars
Mahira
This is very good: Chewy, tasty, and the right amount of chocolate and texture. It was easy to prepare as well. I felt good about serving it to my family and they loved it.
★★★★★
Allison
Thank you so much!