Chewy, gooey, chocolatey cookies bars with a sprinkling of sea salt. You don’t have to ask me twice.
I made these gluten free vegan salted chocolate chip cookie bars the other night when we had some friends over for dinner. Their family has multiple foodies allergies as well and I just had to make them a treat they could all enjoy! I so know what it’s like to have to opt out of dessert because it isn’t gluten or dairy free. Always a bummer. I also know how amazing it is to be able to dive right in to a safe-to-eat treat!
These bars are a rendition of my {seriously} perfect chocolate chip cookies. The ones I make over and over and over again because they are that good. With these, I pressed the cookie dough into a 9×13-inch pan and sprinkled on a little sea salt. It’s a little known fact that salt enhances the flavor of chocolate. That’s why they are so good together.
Don’t you want to just sink your teeth into one of these salted chocolate chip cookie bars? Top them with a scoop of So Delicious Dairy Free vanilla ice cream and they are even more delicious. Warm cookies + ice cream = amazingness.
- 2 1/4 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup brown sugar or coconut sugar
- 1/2 cup cane sugar
- 1/2 cup refined coconut oil, soft
- 3 tablespoons pure maple syrup
- 3 tablespoons So Delicious unsweetened coconut or almond milk
- 1 teaspoon pure vanilla extract
- 3/4 cup dairy free dark chocolate chips, plus 2 tablespoons {such as Enjoy Life Foods}
- course sea salt, for topping
- Preheat oven to 350 degrees. Spray 9x13 shallow baking dish with nonstick cooking spray or line with parchment paper.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl of stand mixer, cream together brown sugar, canes sugar and coconut oil, 2-3 minutes.
- Add maple syrup, coconut milk and pure vanilla extract. Mix until blended. Add flour mixture and stir until combined. Stir in 3/4 cup chocolate chips.
- Press dough into even layer in prepared baking dish. Top with additional 2 tablespoons chocolate chips. Sprinkle sea salt over top of cookie dough.
- Bake cookies 22-24 minutes, until golden brown. Allow to cool in pan on cooling rack to cool completely.
- Slice into squares and store in airtight container.
These look yummy! I need to make these for the GF, DF person that I made your maple walnut blondies for. So far that is the best GF thing I have ever made. A peach upside down cake would be a close second. HA!!
Yay! I’m so glad you enjoyed the blondies! Hope you enjoy these too 🙂
What would a good subsitute for the coconut oil be?
I would recommend an organic palm shortening. That will help the cookies keep their shape.
These turned out soooo good! I missed the part when you added in the flour mixer, but figured it must be after the wet ingredients were combined. 😉 Love your recipes!
Thank you! Just fixed the recipe 🙂
do you think these could be made into cookies, not bars?
Have you tried making these using applesauce in place of the oil?