These rich and ultra gooey chocolate chip cookie bars are the perfect quick and easy dessert for spending a night in.
The simple recipe calls for just six basic ingredients.
In other words, you should definitely try these homemade chocolate chip cookie bars tonight…
Or better yet, make up a batch right now!
It’s a great kid and family-friendly dessert or snack, with no eggs or dairy required, and the bars can be vegan, gluten free, and oil free.
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Netflix and chill will never be the same.
These gooey cookie bars are just as addictive as that new tv show, where you intend to watch just one episode…
Suddenly it’s well past midnight, and you look down at the empty plate in front of you and wonder:
How on earth is it so late… and who ate all of my chocolate chip cookie bars?????
Also be sure to try these 5 Ingredient Brownies
The bars are also great for lunchboxes.
Or for using as a form of procrastination because you’re working from home and the kitchen is so close to your computer.
Not that I’m speaking from personal experience or anything…
Above, watch the video of how to make the chocolate chip cookie bars
Chocolate Chip Cookie Bars
Ingredients
- 1 cup nut butter of choice, or allergy friendly sub
- 2/3 cup pure maple syrup, honey, or agave (Here's a sugar free version: Chocolate Chip Peanut Butter Bars)
- 1 tsp pure vanilla extract
- 1/2 cup flour (spelt, white, oat, sorghum, or almond all work)
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup regular or mini chocolate chips, optional
Instructions
- Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well, and set aside. If not yet easily stir-able, gently heat almond butter until softened. Stir all ingredients together until smooth, making sure to stir well so you won’t get a clump of baking soda in the finished results. Transfer the batter to the prepared pan and smooth out with a spatula or another sheet of parchment. If desired, press some chocolate chips into the top. Bake 13 minutes on the center rack (or 15 minutes if using almond flour) – they will look underdone when you take them out, but this is okay. Let them sit at least a 1/2 hour if you want them extra gooey, or let them sit overnight for the perfect firm-yet-soft bars.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Snack Recipes:
Chocolate Oatmeal No Bake Bars
(Or these Healthy Chocolate Chip Cookies)
Jennie says
How do these compare to the Chocolate Chip Peanut Butter Bars? (Love those! Wondering if I should stick with them or try these instead.)
Shanasy says
Thanks so much! I featured this on my FB site ‘Super Quick Plant-Based Recipes.’ My gang will LOVE this AND your site Katie! Thank you soooo much! Can’t wait to make it!
Lauren says
The nutrition information here can’t be right. The recipe calls for 1 cup of peanut butter, which is about 1600 calories. Divided by 12 bars, that’s 133 calories per bar just from the peanut butter. Before you add the sweetener or flour.
CCK Media Team says
Peanut butter has around 180 calories for two tbsp, which is only 1,440, not 1600 calories per cup.
Srikanth Dudaka says
Anything with chocolate is always amazing. Thank you for sharing.
Srikanth from India
Chocolate Mantra
Katie says
Oh my, these are sooooo good! I replaced half of the nut butter with oat pulp (left over from making oat milk) and I used golden syrup as it’s cheaper and more readily available than maple syrup over here in England. They tastes just like the cookies from Domino’s! I waited the half hour before trying them but the family and I got through the whole pan in about 10 minutes after that! YUM.
Dee Gee says
Whoo Hoo! Thanks so much. I used this as a base for Kitchen Sink cookie bars. Spread 1/2 the batter. Then layered with chocolate chunks, chopped pretzels, peanut butter baking chips. Rest of the batter. Then topped with toasted walnuts and sea salt. YUM!
Jennifer Selover says
These are so good and so easy and vegan! The whole family loved them!
Tori says
I’m confused why I can’t make these work. I’ve tried them 3 or 4 times now and they keep ending up super dry and crumbly. I tried different peanut butters (most recently Justin’s plain) and flours (almond and regular). I also tried the Chocolate Chip Peanut Butter bars referenced above and they were a little better but still pretty dry. I was definitely hoping for gooey bars based on the descriptions. Any tips about what to try?
Lacey says
I couldn’t believe how lovely these bars turned out! I was skeptical because the ingredients were so simple… but wow! Highly recommend.
ty thomas says
i love chocolate
E says
These are great with almond butter and all-purpose flour. I cooked them for about five extra minutes.