Vegan Cookie Bars
These cookie bars are the kind of treat that disappears fast — golden-edged, chewy in the center, and loaded with melty chocolate chips in every bite. The secret to getting that classic cookie texture without eggs is a simple flax egg: just ground flaxseed and water stirred together until it thickens into a gel, which binds the dough beautifully. Vegan butter creamed with both brown sugar and organic cane sugar gives the bars that rich, caramel-y depth you'd expect from a bakery-style cookie. The dough comes together in one bowl, presses easily into an 8x8 pan, and bakes up with perfectly set edges and a soft, fudgy middle — the key is pulling them while the center still looks slightly underdone and letting them firm up as they cool. A finish of flaky sea salt on top is optional but honestly non-negotiable if you love that sweet-salty contrast. Each batch makes 16 bars, so there's plenty to share — or not.
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Learn more →Ingredients
16 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bars
- ½ cup vegan butter, softened
- ¾ cup packed light brown sugar
- ¼ cup organic cane sugar
- 2 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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