Chocolate Chip Cookie Bars without Eggs
These chocolate chip cookie bars without eggs are soft, sweet and filled with melted chocolate. Eggless cookie bars are cooked all in one pan and sliced into beautiful golden squares. A flax egg is used in replacement of the egg. Each bite is filled with hints of butter, vanilla, brown sugar, and chocolate chips.
Eggless chocolate chip cookie bars
There is nothing better than a sweet, buttery chocolate chip cookie. If you have never tried making cookie bars, I HIGHLY recommend them! I personally prefer this method to scooping and forming individual cookies. There is also no need for a stand mixer in this recipe! All of the ingredients are mixed in a large bowl for easy clean up.
These cookie bars without eggs were first discovered for my daughters birthday. She was very young and very indecisive on what she wanted. But, she did request chocolate chip cookies and icing. I baked a pan of these cookie bars and topped them with icing, sprinkles and a birthday candle. They were a fun birthday treat and so delicious!
My kids have an egg allergy so cooking egg free chocolate chip cookie bars was needed. I tried this recipe first with replacing the egg with oil and the structure did not hold well. They were tasty, but they fell apart too easily. I then tried this recipe a few times with a flax egg. It was perfect! The flax egg provides the right amount of structure. The butter and oil add just the right amount of creaminess.
Ingredients
- All purpose flour: this recipe calls for a flax egg so I highly recommend flour and not an alternative such as almond flour
- 1 flax egg: A flax egg is 1 tbsp. ground flax seeds and 3 tbsp. of water mixed. It is the perfect binding agent in this recipe and makes this recipe egg free. Learn more here about flax eggs
- Light brown sugar: to sweeten
- White granulated sugar
- Oil: such as avocado or vegetable oil
- Unsalted butter: I always prefer to bake with unsalted butter and place additional salt when needed
- Baking soda: to help get the perfect rise
- Chocolate chips: for obvious reasons. Yum!
- Vanilla: the hint of vanilla adds the perfect flavor in this recipe
- Salt
What is a flax egg?
A flax egg is a gelatinous binding agent. It can be used as an egg replacement any time a recipe calls for a chicken egg. Flax eggs are commonly used if someone is avoiding eggs due to an egg allergy and also for vegan recipes.
A flax egg is beyond simple to make! Follow these steps:
- In a small container combine 1 tbsp. ground flaxseeds + 3 tbsp. of warm water.
- Stir together and let it sit for about 5 minutes.
How to make chocolate chip cookie bars without eggs
- Preheat your oven to 325 and generously grease or line with parchment paper a 9×13 metal baking pan.
- Make your flax egg: In a small container combine 1 tbsp. ground flaxseeds + 3 tbsp. of warm water. Stir together and let it sit for about 5 minutes. By the time the recipe has you add it, the flax egg should be ready to go!
- In a medium sized bowl, mix together flour, baking soda, and salt.
- In a large mixing bowl, mix the brown sugar, white granulated sugar, oil, vanilla, and butter.
- Mix in the flax egg.
- Slowing add in the dry ingredients. Mix the ingredients until just combined.
- Fold in chocolate chips.
- Spread evenly in the 9×13 baking dish.
- You can add more additional chips on top, pressing them gently into the batter.
- Bake for 25-30 minutes. They are finished baking when the edges start to harden and brown a bit. The center will still be soft.
Equipment needed
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Why I love this recipe
Soft and buttery: need I say more? The perfect bite each time!
Easier to prepare: No need to scoop equally sized individually cookies. Just spread and bake.
Fun toppings: you can jazz these cookie bars up with adding icing and sprinkles. Serve them in a bowl with ice cream as well
Tips for success
- GREASE or cover the baking dish in parchment paper. This is essential so they don’t stick!
- Don’t overbake! Bake until the edges begin to brown. The center will still be soft when you pull them out of the oven. As the bars cool they will harden up a bit.
- Spread the batter in an even layer. I like to use the buttery side of the empty butter wrapper and press down the dough into the pan.
FAQ
Can I prepare these cookie bars ahead of time?
Yes! You can prepare them ahead of time and store on the counter in an airtight container for up to 4 days. Store in the fridge for up to a week. These cookies also freeze well if in a well sealed freezer container.
Can I use a glass 9 x 13 baking/casserole dish?
Yes, I have made this recipe in a glass casserole dish. Glass takes longer to warm up so I would increase the cook time to 30-35 minutes.
More egg free desserts
Cookie Butter Puppy Chow (without Peanut Butter)
Join the egg free recipe group on Facebook!
This Facebook group is filled with delicious egg free recipes. Everyone is so helpful in sharing recipes and answering questions. There are new posts everyday as we navigate egg free cooking. Don’t miss out for another second – join in on the fun!
Chocolate Chip Cookie Bars without Eggs
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 9×13 metal baking pan
Ingredients
- 2 cups all purpose flour
- 1 flax egg: A flax egg is 1 tbsp. ground flax seeds and 3 tbsp. of water mixed.
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 2 tbsp. oil such as avocado or vegetable
- 2 tsp. vanilla
- 12 tbsp. unsalted butter softened
- ½ tsp. baking soda
- ½ cup chocolate chips
- ½ tsp. salt
Instructions
- Preheat your oven to 325 and generously grease or line with parchment paper a 9×13 metal baking pan.
- Make your flax egg: In a small container combine 1 tbsp. ground flaxseeds + 3 tbsp. of warm water. Stir together and let it sit for about 5 minutes. By the time the recipe has you add it, the flax egg should be ready to go!
- In a medium sized bowl, mix together flour, baking soda, and salt.
- In a large mixing bowl, mix the brown sugar, white granulated sugar, oil, vanilla, and softened butter.
- Mix in the flax egg.
- Slowing add in the dry ingredients. Mix the ingredients until just combined.
- Fold in chocolate chips.
- Spread evenly in the 9×13 metal baking pan*
- You can add more additional chips on top, pressing them gently into the batter.
- Bake for 25-30 minutes. You are watching for the edges to start to brown. The center will still be soft to the touch.
