Vegan Chocolate Chip Cookie Bars
These vegan chocolate chip cookie bars will satisfy your cookie cravings on lazy days! They're perfect for dunking and packed with feel-good ingredients.
Servings 9
Calories 85kcal
Equipment
Ingredients
- 2 and ⅓ cups gluten-free rolled oats
- 1 large banana
- ½ cup unsweetened applesauce
- 2 flax eggs
- ½ tsp sea salt
- 1 tbsp vanilla extract
- ¼ cup date syrup
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F.
- Add all the ingredients except the chocolate chips and 1/3 cup of oats in a blender and blend until smooth.
- Stir in the chocolate chips and remaining oats.
- Pour and spread the batter evenly into a baking dish.
- Bake for 25 to 30 minutes. Cool for 5 to 10 minutes before slicing the vegan chocolate chip cookie bars.
Notes
- This recipe's cookie dough is similar to a very thick cake batter, but you can thin it out with a few tablespoons of almond milk if needed.
- Let the vegan chocolate chip cookie cool before slicing so the bars can hold their shape better.
- Store the leftover vegan chocolate chip cookie bars in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months. To serve, allow them to come to room temperature or reheat in the microwave for 1 to 2 minutes.
Nutrition
Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 130mg | Potassium: 84mg | Fiber: 2g | Sugar: 8g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg