These Coconut Oil Chocolate Chunk Cookie Bars are everything you want—soft, gooey, and chocolatey! A dairy-free dessert that’s as easy as it is satisfying.
These Coconut Oil Chocolate Chunk Cookie Bars are a soft, chewy twist on classic cookies, baked in a single pan for easy prep and slicing. Made with melted coconut oil, these bars have a tender, slightly dense texture with crisp, golden edges and a rich, buttery flavor complemented by a subtle hint of coconut. Studded with generous chunks of melty chocolate, each bite is gooey and delicious!
For more coconut oil treats you have to check out my Coconut Oil Chocolate Chip Cookies, Coconut Oil Oatmeal Raisin Cookies, and Double Chocolate Cookies with Coconut Oil.
Table of Contents
Why We Love Chocolate Cookie Bars
- They’re made with simple ingredients that you likely already have in your kitchen.
- Makes a batch perfect for family gatherings or gifting.
- They’re dairy free so they’re a great option for a lactose-free treat!
Recipe Ingredients
Chopped Chocolate – Adds melty, chocolatey pockets. Use a little extra for intense flavor.
Coconut Oil – Adds moisture and a hint of coconut flavor.
Vanilla Extract – Provides warmth and enhances the chocolate flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Chopped Nuts – Mix in chopped walnuts, pecans, or almonds for added crunch and texture. They pair well with the chocolate and coconut flavors.
Sprinkle Flaky Sea Salt on Top – For a flavor contrast, sprinkle a little flaky sea salt on top before baking.
How to Make Coconut Oil Chocolate Chunk Cookie Bars
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8-inch baking pan with parchment paper and set aside.
Step 2: In a large microwave-safe mixing bowl, add the coconut oil and microwave until melted. Add sugars and vanilla extract, and whisk to combine. Add eggs, mixing well after each addition.
Step 3: In a medium mixing bowl, whisk together the flour, baking soda, and salt. Using a rubber spatula or wooden spoon, fold in dry ingredients along with the chopped chocolate.
Step 4: Transfer the cookie dough to the baking pan and spread it into an even layer. Place in the oven and bake for 20-25 minutes. Remove from oven and allow to cool in the pan for 30 minutes before slicing.
Expert Tips
Chill the Dough for a Thicker Texture – For thick, chewy bars, refrigerate the dough for 30 minutes before placing it in the pan. This helps the bars retain their shape as they bake.
Press Chocolate Chunks on Top Before Baking – Once the dough is spread, press a few chocolate chunks on top. This creates a visually appealing finish with extra chocolate in every bite.
FAQs
Semisweet or bittersweet chocolate provides a perfect balance. You can also use chocolate chips, which hold shape well during baking.
Yes, though coconut oil gives a unique texture and taste. You can substitute with melted butter for a richer flavor or vegetable oil for a neutral taste.
Storage Information
STORE the Cookie Bars in an airtight container at room temperature for up to 3 days. They stay fresh without refrigeration, but for extended storage, FREEZE the cut bars in a freezer-safe bag for up to a month.
REHEAT in the microwave for 10-15 seconds for a warm, gooey texture.
Coconut Oil Chocolate Chunk Cookie Bars Recipe
Ingredients
- 1/4 c. unrefined coconut oil
- 1/2 c. refined coconut oil
- 3/4 c. brown sugar - packed
- 3/4 c. granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs
- 2 1/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. coarse sea salt
- 1 c. semisweet or bittersweet chocolate - chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8-inch baking pan with parchment paper and set aside.
- In a large microwave-safe mixing bowl, add the coconut oil and microwave until melted. Add sugars and vanilla extract, and whisk to combine. Add eggs, mixing well after each addition.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Using a rubber spatula or wooden spoon, fold in dry ingredients along with the chopped chocolate.
- Transfer the cookie dough to the baking pan and spread it into an even layer. Place in the oven and bake for 20-25 minutes. Remove from oven and allow to cool in the pan for 30 minutes before slicing.
NOTES
- If you have an allergy, please read all labels carefully when choosing chocolate.
- Makes an 8×8-inch pan.
I loved how thick and chewy these were. The chocolate chunks melted perfectly and tasted amazing.
These are excellent, even with 2 substitutions- for the eggs (used coconut yogurt, 8T.) and gluten-free flour. My son has very high sensitivity to eggs, dairy, and gluten…Actually, a third substitute, dairy free chocolate chips (Enjoy Life brand). Still awesome with changes.
We make all kinds of bars every week! They are our favorite dessert & super easy to make. These have great flavor & are so chocolate-y!
Thanks a lot for sharing this coconut oil chocolate chunk cookie bars! It’s very exciting to make and fam really enjoyed it! it taste amazing! Will have this again for sure!
I love to make these cookie bars. So much easier than cookies and they feed a crowd too! I also love that these are soy and dairy free!