Rich, decadent, and undetectably vegan + gluten-free (of course!), these Loaded Chocolate Chip Cookie Bars are so freaking good. These vegan cookie bars are everything you love about a chocolate chip cookie with all the extra mix-ins, just in bar form.
These are a huge hit around chocolate-centric holidays, like Halloween, Christmas, and Valentine’s Day — and the best part is, now that there are so many vegan-friendly candy bars and chocolates on the market, you can easily customize these cookie bars to your liking!
If you're looking for more chocolatey recipes, be sure to check out my Chocolate Chip Banana Bread! Or if you'd like to try another easy bar recipe, try my Vegan Apple Oatmeal Bars.
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Why You'll Love These Vegan Cookie Bars
A fun way to use leftover Halloween candy: Who says vegans can’t have leftover Halloween candy cookie bars? This simple recipe is the best way to use up your favorite leftover Halloween candy (or any holiday candy, for that matter!) and create the vegan cookie bars of your dreams.
Incredibly simple, absolutely delicious: It takes less than 40 minutes to mix up a batch of these one-bowl vegan cookie bars from start to finish, with no dough chilling, electric mixer, or food processor required — talk about an easy vegan dessert!
No complicated or weird egg substitutes needed: I’ve never been a big fan of flax eggs, so you’ll rarely find them included in my recipes. Similarly, my fiancé isn’t a big fan of powdered egg replacers, so I’ve cut them out of most of my recipes as well. Instead, ¼ cup of applesauce acts perfectly as our egg replacer here.
Totally customizable: This versatile cookie base is a great vessel for loads of mix-ins, or feel free to keep it simple with just chocolate chips. Either way, they’re a crowd-pleaser!
Ingredients
These vegan chocolate chip cookie bars rely on simple ingredients but pack big flavor.
- Melted vegan butter: I opted for melted dairy-free butter, as it creates a denser texture and crispier edges.
- Brown sugar: Brown sugar is essential here because it helps create that decadent richness and desired texture.
- Granulated sugar: We’re using a little granulated sugar here to help the cookie bars get nice crisp edges. Make sure to incorporate the sugar well while mixing to avoid any grittiness in the dough.
- Applesauce: No strange egg substitutes needed: I’ve never been a big flax egg fan, so you’ll rarely find them included in any of my recipes. Similarly, my fiancé isn’t crazy about the starchy taste of vegan powdered egg replacers, so I tend to lean on applesauce as an egg substitute in many of my recipes. It has a great neutral taste, adds moisture, and even acts as a binder.
- Vanilla extract: A little splash of high-quality vanilla elevates nearly any cookie.
- Gluten-free flour: When it comes to baking, some brands of gluten-free flour can be a little finicky. I like to stay consistent, so my go-to for most of my baking recipes is the King Arthur Measure for Measure gluten-free flour blend.
- Cornstarch: A little cornstarch helps keep these cookies in bar form.
- Baking soda: Baking soda gives these cookie bars a little lift and helps keep them soft.
- Salt: Just a sprinkle helps balance out the sweetness.
- Vegan chocolate chips: I prefer using vegan semisweet or dark chocolate chips here to cut back on the sweetness just a touch.
- Vegan-friendly chocolate variety: I love using a mix of dairy-free chocolates, like peanut butter cups, chopped chocolate bar pieces, and little vegan chocolate gems. I’ve included amounts and some vegan chocolate recommendations below.
Top Tip:
Avoid using gummy or hard candies, like Sour Patch Kids or Jolly Ranchers, because they’ll just melt into puddles. Stick to chocolate candy bars and other chocolate candies for this recipe!
Step-by-Step Instructions
Step 1: Preheat oven to 350° F. Line an 8” square baking pan with parchment paper. Leave the parchment long enough on two sides to pull the cookie bars out of the pan once baked.
Step 2: Melt butter and pour into a large bowl. Add granulated sugar and brown sugar and whisk to mix sugars thoroughly until no chunks remain.
Step 3: Add vanilla extract and applesauce. Stir to combine.
Step 4: Slowly pour in gluten-free flour, cornstarch, baking soda, and salt. Incorporate the dry ingredients into the wet ingredients with a silicone spatula until just combined.
Step 5: Next, fold in the chocolate chips and additional vegan chocolate of choice, saving some for the top.
Step 6: Add the mixture to your prepared baking pan and press into an even layer. Top with additional chocolate pieces.
Step 7: Bake for 25-27 minutes, until the dough begins to turn golden brown.
Step 8: Remove from oven and allow bars to cool in pan for a few minutes before removing and slicing.
Vegan Chocolate Recommendations
I love the many vegan chocolate options available nowadays — and even more brands are popping up all the time. While this list is by no means exhaustive, some of my favorite candy bars and chocolates include:
Chocolate Bars
- Hershey’s Plant-Based Almond Chocolate Bars: Though not my favorite, these are a good vegan substitute for the original. These dairy-free chocolate bars are also available in minis, which would be extra cute for these cookie bars.
- Lindt: I'm so glad these are finally available in the U.S. I enjoy the original flavor, but avoid the salted caramel flavor if you're gluten-free because it's unfortunately made with wheat.
- LOVO: Available in four dairy-free milk varieties (almond, coconut, hazelnut, and oat), this vegan Swiss milk chocolate is phenomenal. Of the four flavors, I'm HOOKED on the hazelnut.
- Simple Truth: Simple Truth bars are my favorite store-brand vegan chocolate on the market. They come in dark chocolate and two vegan milk-chocolate varieties — hazelnut and sea salt caramel. Again, I’m obsessed with the hazelnut flavor. Find them at Kroger or Kroger affiliate stores, including Kroger home delivery.
Chocolate Chips
- Enjoy Life: Enjoy Life chocolate is free from the top 14 common allergens. In addition to dark chocolate and rice milk morsels, they also make mini vegan white chocolate chips, mini semisweet chocolate chips, and semisweet chunks.
- Nestle Toll House Allergen Free: I loveee how easy it’s become to find these in stores. Available in semisweet and dark chocolate varieties, these chocolate chips are great for cookies.
- Pascha: I haven’t tried many of their products yet, but Pascha’s vegan white baking chips are a great swap for dairy-based white chocolate chips.
M&M Substitutes
- Justin’s: Justin’s dark chocolate peanut butter candy pieces are delicious, and they hit the spot as a vegan peanut butter M&M substitute.
- Trupo Treats Earth Gems: These satisfying little morsels are a spot-on substitute for mini M&Ms. They’re made with all-natural, plant-based colors and they’re honestly a little bit addictive. I like to always have them on hand for baking or snacking.
- Unreal: Also free of artificial colors, Unreal makes a variety of M&M substitutes. Try their dark chocolate peanut gems and dark chocolate crispy quinoa gems. Avoid all of their milk chocolate varieties, as they’re made with dairy.
Peanut Butter Cups (and other options!)
- Free2B: These dairy-free chocolate cups come in a handful of flavor options, including dark chocolate sea salt caramel, mint, and sunflower seed butter chocolate.
- Justin’s Dark Chocolate Peanut Butter Cups: The nice thing about Justin’s peanut butter cups is they’re readily available in many stores. If you’re a dark chocolate fan, give them a try!
- Reese’s Plant-Based Peanut Butter Cups: Hershey’s knew what they were doing when they launched their oat milk Reese’s peanut butter cups. Not only are these delicious and nostalgic, but they’re also available in individually wrapped miniature packs. Now if only they’d start making dairy-free versions of the holiday shapes!
- Unreal Dark Chocolate Peanut Butter or Almond Butter Cups: While not all of Unreal’s candy bars are vegan-friendly, their peanut butter and almond butter cups are! The peanut butter cups were the first dairy-free version I tried years ago and they hold a special place in my heart.
Other Types of Chocolate
- Cocomels Toffee Bark: This vegan toffee bark is made with oat milk and it’s delicious. While I haven’t tried it in these cookie bars, I’m making a mental note to give it a try soon!
- Lindt Lindor Oat Milk Truffles: Available in oat-based milk chocolate and dark chocolate varieties, these dairy-free truffles are amazing. The texture and flavor are spot-on with what I remember the dairy version tasting like.
Storage
I recommend enjoying these cookie bars at room temperature. Store any leftovers in an airtight container in the refrigerator or at room temperature.
When properly stored, they’ll remain fresh for 4-5 days in the refrigerator or 2-3 days at room temperature.
You can also freeze individual squares in freezer-safe storage bags or an airtight container. Thaw before serving, or microwave or air fry until just warm.
FAQ
I’ve listed some of my favorites above, but feel free to get creative and use any of your favorite mix-ins. If you're looking for vegan versions of many classics, like Milky Way bars, Heath bars, or Snickers, I recently found a new vegan chocolate brand called Break Free Candy. I'm waiting until the weather cools down here in Florida before I place an online order, but everything they make looks AMAZING. I'll be sure to update my recommendations once I give them a try, so stay tuned!
I tested these cookie bars with King Arthur’s Gluten-Free Measure for Measure flour. It’s my go-to gluten-free flour blend and it’s a great alternative to traditional all-purpose flour. I do not recommend using almond flour, coconut flour, or oat flour for this recipe.
Sure! Give these cookie bars a try with any mix-ins of your choosing, but to ensure the texture comes out as intended, I’d recommend sticking about 1 ½ cups max, no matter what you choose to add.
I haven’t tried this personally, but I don’t recommend making an even swap for liquid sweetener in this recipe as it will alter the texture dramatically.
While you technically can use coconut sugar in place of brown sugar, keep in mind coconut sugar doesn’t contain the moisture these bars rely on from the brown sugar. I haven’t tried this swap personally, so I can’t provide specific recommendations regarding adjustments.
Loaded Chocolate Chip Cookie Bars (Gluten-Free + Vegan)
Equipment
- 1 8x8" square baking pan
Ingredients
Wet Ingredients
- ½ cup dairy-free butter melted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup applesauce
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups gluten-free flour* (see note below)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate Mix-Ins
- ½ cup vegan semisweet chocolate chips
- 1 cup additional vegan chocolate pieces** Earth Gems, peanut butter cups, chopped chocolate bars, etc (see note below)
Instructions
- Preheat oven to 350° F. Line an 8” square baking pan with parchment paper, leaving the parchment long enough on two sides to pull the cookie bars out of the pan once baked.
- Melt butter in a large microwave-safe mixing bowl. Add granulated sugar and brown sugar and whisk to combine thoroughly until no chunks remain.
- Add vanilla extract and applesauce. Stir to combine.
- Slowly pour in gluten-free flour, cornstarch, baking soda, and salt. Incorporate the dry ingredients into the wet ingredients with a silicone spatula until just combined.
- Chop any larger chocolate into bite-sized pieces and fold it in to the dough with the chocolate chips, saving some for the top.
- Add the mixture to your prepared baking pan and press into an even layer.
- Top with additional chocolate pieces.
- Bake for 25-27 minutes, until the dough begins to turn golden brown.
- Remove from oven and allow bars to cool in pan for a few minutes before removing and slicing.
- Slice into nine large square bars or smaller pieces for bite-sized servings, and enjoy!
Notes
- Fluff your container of flour with a fork or whisk to break up any clumps.
- Gently spoon the flour into your measuring cup until full, but don't pack it down.
- Use the back of a knife to level the flour with the top of the measuring cup. You can sweep excess flour back into the container.
Did you make this recipe?
Please leave a review and rating in the comments section below letting me know how you liked this recipe! And be sure to tag @danicadishes on Instagram so I can see how it turned out. 🙂
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