{"id":31929,"date":"2025-01-19T08:00:03","date_gmt":"2025-01-19T08:00:03","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31929"},"modified":"2025-01-17T12:25:36","modified_gmt":"2025-01-17T12:25:36","slug":"vegan-cookie-bars","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2025\/01\/19\/vegan-cookie-bars\/","title":{"rendered":"Vegan Cookie Bars!"},"content":{"rendered":"

Deliciously easy vegan cookie bars with a chocolate base, chocolate chunks and a sprinkle of sea salt – perfection<\/h2>\n

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As it is January, I thought it was high time I posted another vegan recipe, and these beauties are a 10\/10. They\u2019re super simple to make, and based on my super popular vegan cookie recipe. I adore them anyway, but they\u2019re chocolatey, with an extra (optional\u2026) sprinkle of sea salt on top.<\/p>\n

Vegan bakes<\/h3>\n

I will admit that I haven’t posted too many vegan recipes in my time, but that is purely for the fact that I myself am not vegan. I just forget, and then it gets delayed and I know that is not fair, because vegan bakes are delicious.<\/p>\n

I have posted a delicious vegan biscoff cake<\/a>, vegan vanilla cupcakes<\/a>, vegan brownies<\/a> and even a vegan vanilla cheesecake<\/a> and they are always popular for those of you who need or want to make something vegan. Alot of the time with most bakes it can be simple swaps to make a recipe vegan, especially with a cookie based bake.   <\/p>\n

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Vegan cookies<\/h3>\n

My vegan cookie recipe has been super popular since I posted it, and thats because I tried to make the recipe and end result as similar to my other cookie recipes as I could. I wanted to simplify the recipe, as I do think sometimes alternatives for free-from can be over complicated with the ingredients you need to buy. <\/p>\n

My vegan chocolate chip cookies<\/a> are similar in their nature to the recipes for my nyc chocolate chip cookies<\/a>, and even my white chocolate and raspberry cookies<\/a> because as I always say, once you find a method that works, why change it?! <\/p>\n

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Ingredient swaps<\/h3>\n

The main swaps for me when it comes to a basic cookie like this, is the butter, the egg, the cocoa powder, and the chocolate chips. The other ingredients should naturally be vegan (the flour, the sugar, the raising agents), but obviously it’s worth double checking. I tend to try and make sure my store cupboard ingredients can suit as many diets as possible for ease<\/p>\n

I use a vegan butter in place of a dairy butter (I like the flora plant block the most at the time of posting), the cocoa powder I buy is naturally vegan as I use a strong chocolatey one at 100%. The chocolate chips are easier to find these days, as vegan chocolate is becoming more and more popular, and I am not mad about it. I use the galaxy vegan chocolate, and the nomo chocolate. <\/p>\n

The egg is the part that I guess is the most crucial to swap out as you want the same texture and flavour for the cookie dough and baked cookie, that an egg would normally bring. I find swapping the egg for a vegan milk (I use almond, but oat is also good) works best for the baking process, and end result. <\/p>\n

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Cookie dough <\/h3>\n

Similar to most of my recipes, this cookie dough is delicious:<\/p>\n