I love making cookies for the holidays. My specialities are my chocolate chip and oatmeal raisin cookies. Both recipes will be in my upcoming cookbook, which is coming out on February 4th, 2020. Click here for details on how to preorder it and get a free ebook! So anyway, I made so many batches this month that my wrist started to hurt and I just couldn’t scoop any more cookies. But, I still have parties to go to and people to gift cookies to. What to do? Turn my chocolate chip cookie recipe into cookie bars. Genius, right?
I am putting these out there just in time for Christmas! I bet Santa would love these special, square cookies. They will be a little different than the ones at every other house! Am I right?!
Anyway, I played with the recipe for the chocolate chip cookies from my book and adapted it for these little beauties. They are dense and chewy with perfectly crunchy edges. Now, I have the option for a one shot cookie deal and so do you. Enjoy!
Note: I call for aquafaba in this recipe. It’s the viscous liquid from cooked chickpeas. beans. You can use the cooking liquid from beans you made from scratch, or from a can, which yields around ½ cup. If you are using canned chickpeas, be sure to buy beans with little or no salt added. Any extra aquafaba can be frozen, for up to three months.
Chocolate Chip Cookie Bars
Dense, chewy and crispy cookie bars!
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan semi-sweet chocolate mini chips
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons aquafaba, room temperature
- 1 cup vegan cane sugar
- 1/4 packed cup vegan brown sugar
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
Preheat oven to 350F. Line an 8x8 brownie pan with parchment paper.
Mix the flour, chips, baking soda, baking powder, and salt into a big bowl.
In a separate bowl, whisk the aquafaba until it is foamy. Add the sugar, oil, and vanilla. Whisk to combine.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until it fully comes together into a dough.
Turn out the dough into the brownie pan and press it down evenly, being sure you press it all the way into the corners.
Bake for 40 minutes.
Remove from the oven and let sit in the brownie pan for 10 minutes.
Lift the cookie bars out of the pan by the parchment paper, place it on the cooling rack, and cool completely before cutting into squares.