Coconut Oil Chocolate Chunk Cookie Bars Recipe

Close-up of chocolate chunk cookie bars with golden edges and gooey centers.

4.84 from 6 votes

Coconut Oil Chocolate Chunk Cookie Bars Recipe

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.

Prep Time10

Cook Time20

Additional Time30

Total Time1

Course: Brownies & Bars

Cuisine: American

Diet: Dairy Free, Vegetarian

Servings: squares

Calories: 532kcal

Author: Andrea

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 8x8-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 8x8-inch pan.

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.

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