Landscape photo of Chocolate Chip Cookie Brownie Bars

Chocolate Chip Brownie Cookie Bars (Vegan Gluten-Free)

These Chocolate Chip Cookie Brownie Bars are the best of both worlds: thick chocolatey fudge brownies and chocolate chip sweet cookies. The recipe is naturally vegan, gluten-free and made with wholesome ingredients.

I just love anything with chocolate inside, so when it comes to brownies and chocolate chip blondies, why choose when you can have both? These bars have two batters that come from one original batter making it easy and quick to make. One half is made rich and chocolatey packed with white chocolate while the second half is kept vanilla sweet with dark chocolate chips. These bars are the ultimate “bookie” brownie-cookie experience.

16 squares of Chocolate Chip Cookie Brownie Bars
Chocolate Chip Cookie Brownie Bars

Why will I love these Chocolate Chip Cookie Brownie Bars?

These bars are the dream to make and eat, they are:

  • Fudgy, tender, rich and moist
  • Chocolatey, naturally sweet and gooey
  • Made with one chocolate chip cookie and one brownie batter
  • Easy to make using one original cake batter
  • Naturally vegan, gluten-free and with nut-free options
  • Made with good-for-you wholesome ingredients
  • Great to make ahead for healthy snacks and desserts
  • Delicious warm or cold

If you already know you are going to love these Chocolate Chip Cookie Brownie Bars then scroll down for the recipe card below. Or, let’s discuss the recipe in more detail.

Chocolate Chip Cookie Brownie Bars cut up into 16 squares
Chocolate Chip Cookie Brownie Bars

What ingredients do I need?

The recipe is split into three parts: one main batter; the brownie add-ins; and the cookie dough add-ins.

Let’s start with the base recipe:

  • Applesauce: keeps this recipe light, moist and naturally sweet. Applesauce is also a great binder (like eggs) so it means these bars are tender and not crumbly. If you prefer you can use mashed banana, too.
  • Thick dairy-free yoghurt: my recommendation is coconut yoghurt either in natural or vanilla flavours and my favourite to use is from Cocos Organic. The ingredients are really simple and it’s so thick and creamy.
  • Runny hazelnut (or other nut) butter: hazelnut is my favourite to use as it works so well with the brownie half of this batter, adding a slight sweetness and nuttiness. It is best if the nut butter is quite runny and smooth and you can try other nut butters like cashew or almond or use seed butter like tahini or sunflower seed butter. I love the hazelnut butter from KoRo (look here and save with code Nourishing5)
  • Coconut sugar: this is naturally refined sugar free and I love the richness in colour and flavour it adds. You can swap this for regular caster sugar.
  • Maple syrup: for stickiness and an additional source of sweetness. You can use other syrups like agave or use vegan honey.
  • Ground chia or flaxseed: if starting with whole chia or flax, make sure to grind them up to a fine meal/powder so that the batter is smoother. You can do this in bulk then store them in an airtight container for 2 months. They help to bind the batter.
  • Vanilla essence and salt: for flavour.
  • Bicarbonate of soda: for the rise.
Close up of Chocolate Chip Cookie Brownie Bars
Chocolate Chip Cookie Brownie Bars

Onto the chocolate chip cookie batter:

  • Plain or GF plain flour: to keep these Chocolate Chip Cookie Brownie Bars light and tender. If using gluten-free flour, make sure it’s a recommended 1:1 baking blend with xanthan gum.
  • Oat flour: I love using oat flour as it adds fibre and wholegrain goodness. You can make your own by adding whole oats to a blender or food processor and blitzing to a fine flour. You can make this in bulk and store in a sealed container for 2 months.
  • White chocolate chips: use dairy-free chocolate chips to keep this recipe vegan-friendly. I like the coconut caramel-coloured chocolate chips from KoRo.

As for the brownie batter:

  • Plain or GF plain flour: as above.
  • Cocoa or cacao powder: this adds the rich chocolatey goodness to make this batter into a brownie batter.
  • Plant-based milk: the cocoa/cacao powder tends to thicken this batter much more than the oat flour for the cookie batter as above, so add a splash of milk to make it smoother and creamier. You can use any milk like oat, almond, soya or coconut (from the carton).
  • Dark chocolate chips: as above, I get these from KoRo as they are so good and hold their shape well as they bake. You can use a bar of chocolate chopped up, too.
Bitten Square of Chocolate Chip Cookie Brownie Bar
Chocolate Chip Cookie Brownie Bars
Stack of three Chocolate Chip Cookie Brownie Bars
Chocolate Chip Cookie Brownie Bars

How do I make these Chocolate Chip Cookie Brownie Bars?

The method is simple and you’ll need 2-3 bowls:

  • Whisk together the ingredients for the base: till smooth and thick.
  • Divide this mix into two equal parts: one for the chocolate chip cookie and one for the brownie.
  • Stir in the chocolate chip cookie add-ins: then fold in the chocolate chips to a thick batter.
  • Stir in the brownie add-in ingredients: and then fold in the chocolate chips to a thick batter.
  • Alternate between scoops of cookie dough and brownie batter: into a lined 8-inch square tin.
  • Swirl the batters together: to mix the two but keeping some spots un-mixed.
  • Sprinkle with extra chocolate chips: and bake for 20 minutes till springy, risen and slightly gooey in the centre.
  • Allow to cool for 10 minutes then lift out the tin: to cool for 30 minutes.
  • Slice while slightly warm or wait till cool: and enjoy these bars.

Are these bakes gluten-free and nut-free?

Yes these bars are easily gluten-free, please use your preferred baking blend of gluten-free flour that contains xanthan gum. Also check that your oats or oat flour are free from gluten. To make these nut-free, swap the hazelnut butter for a seed butter like runny tahini and check that your yoghurt and chocolate do not contain nuts.

How long will these last?

These bars are best kept in an airtight container for 3-5 days in the fridge and then allow them to sit at room temperature for 20 minutes before eating. You can also freeze the Chocolate Chip Cookie Brownie Bars for up to 1 month and allow to de-frost at room temperature also.

Drizzling hazelnut butter over Chocolate Chip Cookie Brownie Bars
Chocolate Chip Cookie Brownie Bars

I love these cookie brownie bars, what else can I make?

I hope you are going to love making these Chocolate Chip Cookie Brownie Bars and for more wholesome baking ideas, how about my:

Chocolate Chip Cookie Brownie Bars (Vegan Gluten-Free)

  • Servings: 16
  • Difficulty: easy
  • Print

These Chocolate Chip Cookie Brownie Bars are the best of both worlds: thick chocolatey fudge brownies and chocolate chip sweet cookies. The recipe is naturally vegan, gluten-free and made with wholesome ingredients.

Ingredients

    For the Base:
  • 120g applesauce (or mashed ripe banana)
  • 100g thick dairy-free yoghurt e.g. coconut
  • 60g runny hazelnut (or other nut) butter
  • 60g coconut sugar
  • 2 tbsp maple syrup
  • 2 tsp ground chia or flaxseed
  • 1 tsp vanilla essence
  • A pinch of salt
  • For the Chocolate Chip Cookie Batter:
  • 75g plain/GF plain flour, sifted
  • 50g oat flour
  • ¼ tsp bicarbonate of soda
  • 40g white chocolate chips
  • For the Brownie Batter:
  • 75g plain/GF plain flour, sifted
  • 50g cocoa/cacao powder
  • ¼ tsp bicarbonate of soda
  • 3 tbsp plant-based milk
  • 40g dark chocolate chips

Directions

  1. Preheat the oven to 160Fan/180*C and line an 8-inch square dish with parchment paper.
  2. In a large mixing bowl, whisk together the applesauce, yoghurt, hazelnut butter, coconut sugar, maple syrup, ground chia seeds, vanilla and salt until smooth.
  3. Divide the mixture equally between two bowls.
  4. For the chocolate chip batter: to one bowl add in the flour, oat flour and bicarbonate of soda and fold until almost no specks of flour. Now add in most of the chocolate chips and fold.
  5. For the Brownie Batter: to the second bowl, fold in the plain flour, cocoa powder, bicarbonate of soda and milk till smooth and almost no specks of flour remain. Fold in most of the chocolate chips.
  6. Use an ice cream scoop or large spoon to alternate between the two batters and spoon them into the dish. Then gently swirly the batters together (they are quite thick). Add on the remaining chocolate chips.
  7. Bake for 20 minutes, until crisp and golden at the edges but an inserted skewer will come out with specks on, this is perfect.
  8. Cool for 10 minutes then carefully lift out the tin and cool for 30 minutes on a wire rack before slicing into 16 squares with a sharp knife.
  9. Enjoy straight away or once cool, store in a sealed container for 3-5 days in the fridge although best eaten at room temperature. Once cool, store wrapped well in the freezer for up to 1 month and allow to thaw at room temperature before eating.
Landscape photo of Chocolate Chip Cookie Brownie Bars
Chocolate Chip Cookie Brownie Bars

I look forward to hearing what you think of these Chocolate Chip Cookie Brownie Bars so please let me know below. If you do make these bars, I’d love to see so please tag me – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With choc chip brownie bar love x

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