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Gluten-Free + Vegan Chocolate Chip Cookie Bars | Julie's Kitchenette

The Best Gluten-Free Chocolate Chip Cookie Bars (vegan too!)

  • Author: Julie Hasson
  • Yield: 9 x 13-inch pan 1x


These are my favorite chocolate chip cookie bars. They taste like shortbread, but packed full of chocolate chip goodness! You can also customize them with chopped nuts of choice, cacao nibs or shredded coconut. A little sprinkle of coarse salt on the top is a nice touch too.



1 bag Julie’s Original White Cake Mix
1/3 cup melted virgin coconut oil
1/3 cup nondairy milk
1 tablespoon pure vanilla (I love Nielsen-Massey vanilla in these!)
1 tablespoon unsulphured molasses (like Grandma’s brand)
1 cup dairy-free (and gluten-free!) semisweet chocolate chips
About 1/3 cup cacao nibs, optional
Flaked sea salt for top, optional


Preheat the oven to 350°F. Line a metal 9 x 13-inch baking pan with parchment paper and grease well.

In a stand mixer, combine the cake mix, melted coconut oil, soy milk, vanilla and molasses, beating until the dough is completely mixed. This takes a minute or two to do, which is why I like the stand mixer. If it just doesn’t come together, you can add an additional 1 tablespoon of milk. Stir in the chocolate chips. I find that I have to stir in the chocolate chips by hand to get them mixed in well. If you’re using cacao nibs, stir them in now.

Press the dough into the bottom of the prepared pan. I find that a piece of plastic wrap placed on top makes it easier to press into the pan without it sticking to your hand. A plastic or rubber glove works well too. If using the flaked salt, lightly sprinkle some ontop the tops of the bars now before baking.

Bake the bars in the preheated oven for about 20 to 25 minutes (depending on your oven). The bars will be lightly golden and look slightly crisp on the edges. Remove the pan from the oven and let cool and cut into bars.


Gluten-Free + Vegan