These vegan cookie bars are sweet, chewy, and studded with rich dark chocolate chips and crunchy pecans. So easy to make and so good with a big glass of almond milk!
- ⅓ cup water
- 2 tablespoons ground flaxseed
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon salt
- ¾ cup vegan butter, at room temperature
- ¾ cup organic granulated sugar
- ¾ cup organic brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon apple cider vinegar
- 1 (9 ounce/255 gram) package vegan chocolate chips
- 1 cup chopped pecans (optional)
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Preheat the oven to 350°F and grease the bottom and sides of a 9 x 13 inch baking pan.
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Stir the water and ground flaxseeds together in a large mixing bowl. Set the mixture aside and let it rest for at least 5 minutes, to gel. You can proceed with the next step of the recipe in the meantime.
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In another large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
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Once the flax mixture has sat for at least 5 minutes, add the vegan butter, sugar, brown sugar, vanilla, and apple cider vinegar to the bowl. Use an electric mixer at high speed to beat the mixture until pale and fluffy, about 1 minute.
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Begin adding the flour mixture to the butter mixture, adding it in about 3 increments and beating each one in at low speed until fully incorporated.
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Stir the chocolate chips and pecans into the dough.
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Spread the dough evenly in the prepared baking pan, smoothing out the top with a spatula.
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Place the baking pan into the oven. Bake until the top of the bars is golden brown and the edges begin to pull away from the pan.
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Transfer the pan to a cooling rack and let the bars cool completely.
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Slice and serve.