SunButter Chocolate Chip Cookie Bars
These SunButter Chocolate Chip Cookie Bars are soft, chewy bars made with simple, wholesome ingredients and creamy sunflower seed butter. They're rich, thick, and studded with melty plant-based chocolate chips for an easy treat you can slice and share—Vegan, gluten-free, refined-sugar-free, nut-free, oil-free, made only with plant-based ingredients, and perfect for peanut-free lunchboxes.
Equipment
Ingredients
Wet Ingredients
- ½ cup SunButter No Sugar Added Sunflower Seed Butter
- 2 teaspoons vanilla extract or vanilla bean paste
- 8 tablespoons water
- ½ cup unsweetened applesauce
Dry Ingredients
- 2 tablespoons ground flaxseed
- 1 cup coconut sugar
- 11/4 cups gluten-free 1:1 flour or all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ cup plant-based chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper.
- Add the SunButter, vanilla extract, ground flaxseed, and water to the bowl of a stand mixer. Mix until smooth and well combined.
- Add the coconut sugar, flour, baking soda, and cornstarch. Mix again until the dry ingredients are evenly incorporated.
- Add the applesauce last and mix until a thick, smooth cookie dough forms.
- Fold in the plant-based chocolate chips, reserving a few to sprinkle over the top.
- Transfer the wet dough to the prepared baking dish and spread it into an even layer. Top with the remaining chocolate chips.
- Bake at 350°F for about 25–30 minutes, or until the edges are set and the center is just baked through.
- Allow the SunButter chocolate chip cookie bars to cool completely before slicing for the best soft and chewy texture.
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