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Limitless Cookie Bars

Limitless Chocolate Chip Cookie Bars

Posted on March 28, 2021March 6, 2022 by Jen

One-Bowl Vegan Chocolate Chip Cookie Bars with a little bit of everything and limitless possibilities!

A Bit of History:


There is something about the smell of freshly baked chocolate chip cookies that is so comforting. Whenever I would drive home from college, my mom would always have a batch waiting. It was a good thing she waited until I was almost home to bake them. With my dad and brother around, they didn’t last more than an hour or two.  These One-Bowl Vegan Chocolate Chip Cookie Bars won’t last long in your home either!

Historically, quite the opposite is true. Cookies have been in existence since the 7th century AD! (I guess the grapes still win for oldest food origin on my blog thus far). The delectable little wonders first appeared in Persia as the cultivation of sugar developed. Cookies made their way to Europe during the Muslim conquest of modern Spain and by the 1300s were common throughout Europe!

About the Recipe: One-Bowl Vegan Chocolate Chip Cookie Bars

My whole family loves cookies, but often times I find the pantry lacking enough chocolate chips to make a batch. This recipe is perfect for such occasions. You can mix the batter in one bowl and add whatever mix-ins you have on hand. We use 3 1/2 to 4 cups of mix-ins. It is fun to let the kids get creative and see what they choose to  add.

This is the version we made this past weekend, as my husband requested salty pretzels as one of the mix-ins. I love making these bars with tahini or sesame butter. The wonderful flavor of toasted sesame seeds really elevates the taste.


Limitless Cookie Bars

Limitless Chocolate Chip Cookie Bars

A one bowl, 5 minute preparation, for a fun, kid-friendly dessert with limitless possibilities.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1 1/2 cups flour
  • 1 1/2 cups rolled oats (depending on texture preferences either leave whole or blend into flour)
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 2 tbsp tahini
  • 1/3 cup almond butter or nut butter of choice
  • 1/3 cup unsweetened non-dairy milk (you may need an additional tablespoon at the end)
  • 1 cup chocolate chips (use non-dairy if vegan)
  • 1/2 cup chocolate candies (such as M&Ms or non-dairy candies of choice)
  • 1/2 cup crushed pretzels, other mix in, or additional chocolate candies

Instructions
 

  • Mix all ingredients together in a bowl except for chocolate candies. I always start with 1/3 cup of non-dairy milk and add an extra 1-2 tbsp if needed.
  • Place batter in an oiled baking pan.
  • Press chocolate candies evenly across the top of the batter.
  • Bake at 350 degrees F for approximately 30 minutes until cake tester comes out clean and tops are golden brown. Since ovens vary, I like to start checking the bars at 20 minutes. Let cool completely before cutting. We like to store any leftovers in the freezer.

Notes

Note: have fun with the mix in options. You need about 4 cups total. Other mix in options are dried fruit, puffed rice cereal, coconut flakes, or nuts.
Keyword chocolate chip m&M pretzel cookie bars, easy blondie blasts, easy kid friendly dessert, easy one bowl kid approved dessert, everything cookie bars, limitless cookie bars ultratruffle, one bowl easy chocolate chip cookie bars, one bowl plant based chocolate chip cookie bars, one bowl vegan chocolate chip cookie bars

Looking for other great cookie recipes? Try these Ultratruffle favorites:

One Bowl Chocolate Chip Biscotti Cookies

Apple Pie Biscotti with Ginger Orange Glaze

Healthier Chocolate Caramel Brownies with Zucchini, Dates, and Banana

Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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