The Easiest One-Bowl Vegan Chocolate Chip Cookie Bars (Perfectly Chewy Every Time)

Let’s be honest, sometimes you crave a warm, gooey chocolate chip cookie, but you just don’t have the patience for chilling dough and scooping individual cookies. What if you could have that perfect soft, chewy texture and rich flavor with half the effort?

That’s where these incredible vegan chocolate chip cookie bars come in. This is your favorite classic cookie, reimagined in a simpler, faster, and arguably even more delicious form.

Using just one bowl and no mixer, you can whip up these thick, decadent bars whenever the craving strikes. They’re the perfect treat for sharing, potlucks, or just keeping on the counter for a week of happy snacking.

Why This Recipe Is a Game-Changer

This recipe isn’t just easy; it’s practically foolproof, and the results are consistently amazing. The magic lies in a few key food science principles that work together to create the perfect texture.

Melted Butter for Chewiness: Unlike recipes that use the “creaming method” with softened butter to incorporate air for a cakey texture, this recipe uses melted butter. As food science experts at King Arthur Baking explain, melted butter coats the flour proteins more effectively, which limits gluten development. This results in a denser, fudgier, and supremely chewy cookie bar.

Brown Sugar for Moisture and Flavor: Brown sugar is hygroscopic, meaning it attracts and holds onto water. This is thanks to the molasses content, which is also slightly acidic. This moisture-trapping ability keeps the bars soft and moist for days. Furthermore, the acid in the brown sugar reacts with the alkaline baking soda, creating carbon dioxide gas that gives the bars just the right amount of lift without making them puffy.

Cornstarch for Tenderness: The small amount of cornstarch is a secret weapon for softness. It works by interfering with gluten formation, resulting in a more tender, delicate crumb. Think of it as a texture insurance policy that keeps your bars from becoming tough.

Baking Soda for Browning and Spread: Beyond its reaction with brown sugar for leavening, baking soda (an alkali) raises the pH of the dough. This increase in alkalinity accelerates the Maillard reaction, which is responsible for that beautiful golden-brown color and deeply toasted flavor that we all love in a good cookie.

The Secret to Perfect Cookie Bars: Key Ingredients

The beauty of this recipe is its simplicity, but using the right ingredients makes all the difference. Here’s a quick look at what you’ll need and why each component is important.

• Ground Flaxseed: When mixed with water, this creates a “flax egg,” which acts as a binder, holding the bars together just like a traditional egg would.
• Vegan Butter: Go for a high-quality stick-form vegan butter. Tests have shown that brands like Miyoko’s Kitchen or Country Crock perform exceptionally well in baking, providing a rich flavor and texture similar to dairy butter.
• Brown & Granulated Sugar: A combination is key! The brown sugar provides moisture and that classic caramel flavor, while the white granulated sugar helps the edges get slightly crisp.
• All-Purpose Flour: The foundation of our bars. The most common baking mistake is adding too much flour. Instead of scooping the measuring cup directly into the bag (which compacts it), use a spoon to fluff the flour and then lightly scoop it into your measuring cup before leveling it off with a knife. This technique, often called the “spoon and level” method, prevents a dry, tough result.
• Cornstarch: As mentioned, this is the secret to a soft, tender texture. Arrowroot powder is a good substitute if needed.
• Baking Soda: Our primary leavening agent that reacts with the brown sugar.
• Salt & Vanilla Extract: These are non-negotiable flavor enhancers. Salt balances the sweetness, and vanilla adds aromatic depth.
• Non-Dairy Chocolate Chips: Many semi-sweet and dark chocolate chips are “accidentally vegan.” Always check the ingredients for milk fat or dairy derivatives. Brands like Guittard, Enjoy Life, or Trader Joe’s semi-sweet chips are excellent choices.

How to Make One-Bowl Vegan Cookie Bars Step by Step

Ready for the easiest baking session ever? Grab your largest bowl and let’s get started.

1. Prepare Your Pan and Flax Egg: First things first, preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving some overhang on the sides. This “sling” will make it incredibly easy to lift the bars out later. In a small bowl, stir together the ground flaxseed and water. Set it aside for 5-10 minutes to thicken into a gel-like consistency. This is your flax egg.
2. Mix the Wet Ingredients: In a large bowl, whisk the melted vegan butter with the brown and granulated sugars until the mixture is smooth and well combined. There’s no need for a mixer; a simple whisk or spoon will do. Stir in the thickened flax egg and the vanilla extract until fully incorporated.
3. Add the Dry Ingredients: Add the all-purpose flour, cornstarch, baking soda, and salt directly to the wet ingredients in the large bowl. Stir everything together with a wooden spoon or spatula until just combined. Be careful not to overmix; stop as soon as you no longer see dry streaks of flour. The dough will be thick and soft.
4. Fold in Chocolate and Press into Pan: Gently fold in about three-quarters of your chocolate chips, saving the rest for the top. Transfer the dough into your prepared baking pan. The dough will be thick, so use your hands or the back of a spatula to press it down into an even layer.
5. Top and Bake: Sprinkle the remaining chocolate chips evenly over the surface of the dough. Bake for 30-32 minutes, or until the edges are lightly golden brown and the center is just set. It’s crucial not to overbake! The center might look slightly underdone, but it will continue to cook and set as it cools, ensuring a perfectly gooey texture.
6. Cool Completely: This is the hardest part—patience! Let the bars cool in the pan for at least 20-30 minutes before using the parchment paper sling to lift them onto a wire rack. For the cleanest cuts, allow them to cool completely (about 2 hours) before slicing into squares.

Pro Tips for Foolproof Cookie Bars

Want to take your cookie bars from great to absolutely perfect? Keep these simple but effective tips in mind.

• Don’t Overbake: This is the number one rule for chewy cookie bars. Pull them from the oven when the edges are golden and the center looks just barely set. They will firm up significantly as they cool. Overbaking is the primary cause of hard, dry bars.
• The Parchment Paper Sling is Your Best Friend: Leaving an overhang of parchment paper on two sides of the pan allows you to lift the entire block of cookie bars out effortlessly once cooled. This makes for much cleaner cuts and zero sticking.
• Let Them Cool Completely for Clean Slices: While it’s tempting to dive in while they’re warm and gooey, letting the bars cool completely allows the butter to solidify and the structure to set. This is the secret to getting those perfectly clean, sharp squares. For an extra-firm set, you can even chill them in the fridge for 30 minutes before slicing.
• Bang the Pan (Optional): For an even denser, fudgier texture, you can try a popular cookie-baking trick. About halfway through baking, carefully take the pan out of the oven and let it drop onto the counter from a height of a few inches. This collapses the air bubbles and creates a richer texture. Do this once more right when they come out of the oven.

Fun Variations to Try Next

This recipe is a fantastic base for all sorts of delicious experiments. Once you’ve mastered the classic, why not try one of these fun twists?

• Nutty Chocolate Chunk: Add a cup of toasted and chopped walnuts or pecans along with the chocolate chips for a wonderful crunch and nutty flavor that perfectly complements the chocolate.
• Flaky Sea Salt Finish: For a sophisticated, bakery-style touch, sprinkle a bit of flaky sea salt (like Maldon) over the top of the bars right after they come out of the oven. The salt enhances the chocolate flavor and creates an irresistible sweet-and-salty combination.
• Cranberry White Chocolate: Swap the semi-sweet chips for vegan white chocolate chips and add a cup of dried cranberries. This creates a sweet, tart, and beautifully festive-looking bar.
• Kitchen Sink Bars: Get creative and clean out your pantry! Add in crushed pretzels, potato chips, peanut butter chips, or any other vegan-friendly mix-ins you have on hand for a truly unique treat.

If you’re in the mood for another classic cookie with a fun twist, be sure to try our no-spread vegan gingerbread cookie recipe.

How to Store and Freeze Your Cookie Bars

One of the best things about these cookie bars is how well they keep. They are a perfect make-ahead dessert for any occasion.

On the Counter: Store the cut bars in an airtight container at room temperature. They will stay soft and delicious for up to 5 days.

In the Refrigerator: If you prefer a firmer, fudgier texture, you can store them in an airtight container in the refrigerator for up to a week. They are fantastic straight from the fridge!

Freezing for Later: These bars freeze beautifully. Cut them into squares and place them in a single layer in a freezer-safe container or zip-top bag. To prevent them from sticking together, you can place a small piece of parchment paper between each layer. They will keep in the freezer for up to 3 months. To enjoy, simply pull one out and let it thaw at room temperature for about 30 minutes, or warm it for a few seconds in the microwave for that fresh-baked experience.

Frequently Asked Questions

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking blend. Look for a blend that contains xanthan gum. Do not use single-ingredient flours like almond or coconut flour, as they will not work in this recipe.

My bars came out dry. What went wrong?

The most likely culprit is either overbaking or incorrectly measured flour. Remember to pull the bars from the oven when the center still looks a little soft. For flour, use the “spoon and level” method: use a spoon to fill your measuring cup, then level it off with a knife. Scooping the cup directly into the flour bag can add up to 25% more flour than the recipe calls for, leading to a dry result.

What can I use instead of a flax egg?

A chia egg (1 tablespoon chia seeds + 2.5 tablespoons water) would be the best substitute. Other options like 1/4 cup of unsweetened applesauce or mashed banana could work, but they may slightly alter the final texture and flavor of the bars.

Can I double this recipe?

Absolutely! To double the recipe, use a 9×13 inch baking pan. The baking time will need to be increased, likely to around 40-45 minutes. Keep an eye on it and bake until the edges are golden and the center is just set.

Conclusion

There you have it—a simple, no-fuss recipe for the best vegan chocolate chip cookie bars you’ll ever make. By understanding a little of the science behind the bake, you’re not just following steps; you’re creating dessert magic.

These bars are endlessly adaptable, wonderfully forgiving, and dangerously delicious. They are proof that you don’t need dairy or complicated steps to create a truly crowd-pleasing treat, much like our simple 5-minute vegan fudge. So go ahead, bake a batch, and get ready for them to disappear in record time!