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vegan chocolate chip cookie bars

Vegan Chocolate Chip Cookie Bars

Crazy Vegan
Sweet meets salty in these Vegan Miso Chocolate Chip Cookie Bars. Don't knock it till you try it! Ready in under an hour and 100% Gluten Free.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 Bars
Calories 274 kcal


  • 1 Tbsp ground flaxseed
  • 3 Tbsp Non-Dairy Milk 45g
  • 1 1/2 Tbsp White Miso 40g
  • 3/4 Cup Brown Sugar packed (160g)
  • 1/2 Cup Coconut Oil melted (115g)
  • 2 tsp Vanilla Extract
  • 2 Cups almond flour 170g
  • 1/2 Cup brown rice flour 55g
  • 4 tsp Cornstarch
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Cup Vegan chocolate chips


  • Preheat your oven to 180C/350F. Line an 8 inch square baking tin with parchment and set aside.
  • In a bowl, combine Flax Seed and Non-Dairy milk. Whisk and leave for 10 minutes to thicken.
  • Into the same bowl add your Miso, Brown Sugar, Coconut Oil and Vanilla Extract. Whisk till smooth, it may take a while to get rid of all the Miso lumps.
  • Sieve in your Almond Flour, Brown Rice Flour, Cornstarch, Baking Powder and Baking Soda into the wet mixture.
  • Using a spatula, mix until well combined. Since this recipe is Gluten Free, you don't have to worry about over-mixing.
  • Fold in your Vegan Chocolate Chunks.
  • Spread your dough into your prepared 8 inch pan and bake for 30 minutes.
  • Leave to cool for at least 1-2 hours before slicing.
  • Bars will store at room temperature in an air-tight box for up to 1 week, or in the freezer till the end of time.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1servingCalories: 274kcalCarbohydrates: 24gProtein: 5gFat: 19gSaturated Fat: 9gSodium: 167mgPotassium: 53mgFiber: 3gSugar: 14gVitamin A: 17IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Keyword cookie bars, vegan cookie bars
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