These dairy free cookie bars came into my life quite frankly because I was being lazy! I couldn’t be bothered to get my ice cream scoop out and turn my mixture into proper cookies, so alas, these were born.
The best thing about these dairy free cookie bars is the fact that they come out of the oven half baked. You’ve got half of that delicious cookie texture, and half of that insane gooey cookie dough right in there too. I can see you drooling!
These cookie bars are also a great cheats way of making cookies. Once upon a time I was god awful at making cookies, and I would have killed to have a recipe like this! It gets your head around the chilling, the quantities and the general making of a cookie, without the intense stress of waiting to see if they’re ok or not.
The top of the bars is super smooth yet crunchy (in the best way!). Then underneath there is the biggest, densest cookie dough, pure heaven. I loaded (and I mean loaded) the chocolate into these too, there is never enough chocolate in a recipe! Make sure you always save some chips for decorative purposes before they go in the oven. That way, you get them looking like you’ve made them professionally when you’ve really made them after a 10 hour day at school…
To get your hands on the super simple recipe, just scroll down and join me on Instagram too!
Equipment Needed for Dairy Free Cookie Bars:
- Microwave safe bowl
- Metal Spoon
- Sieve
- Greaseproof paper
- Brownie tin
- 115 g Butter, melted
- 100 g Granulated sugar
- 165 g Light brown soft sugar
- 1 Egg
- 1 tsp Vanilla
- 1/2 tsp Fine salt
- 200 g Plain flour
- 200 g Chocolate chips
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In a bowl, melt your butter. Add in the sugars and stir until dissolved.
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Stir in the egg, salt and vanilla until just combined.
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Sieve in the flour, again stirring until just combined.
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Stir in 190g of the chocolate chips.
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Pour the batter into your lined tin and flatten until smooth. Drop your remaining chips on top. Chill in the fridge for 20=30 minutes.
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Bake at 170C for 30 minutes. The texture of these bars should be semi cooked. Best eaten warm.