Looking for a quick and easy dessert that’ll serve a crowd? Then you HAVE to try my fudgy triple chocolate cookie bars! They’re rich and chewy, with a delicious dose of dairy-free milk and white chocolate chunks in every bite!
It has been a LONG time since I last posted, and I’ve really missed this space to share my vegan bakes! I was craving something super indulgent and chocolatey the other day, so I dreamed up these vegan triple chocolate cookie bars, and let’s just say that my taste testers were very impressed with the final result!
Just like my other cookie bars, these are soft on the inside and crispy on the outside, and they become deliciously chewy once chilled. And of course, they’re super easy to make. I hope that you enjoy them as much as I did!
Ingredients
Here’s everything you’ll need to grab to make these cookie bars…
- Ground flax seeds: These will act as our egg subsitute, helping the rest of the ingredients stick together without crumbling. We’ll mix them with water to make what’s known as a ‘flax egg’.
- Vegan butter: I prefer to use a spreadable vegan margarine for baking but any type of plant-based butter or spread will work here.
- Sugar: I used a mixture of caster sugar and soft light brown sugar to make my cookie bars. This combo gives the perfect blend of soft, chewy and crunchy.
- Vanilla extract: For extra flavour.
- Self-raising flour: This gives the cookie bars a slight lift without needing to add extra leavening. If you only have plain flour, you can make your own self-raising flour by adding 2+1/2 teaspoons of baking powder (not to be confused with baking soda) at the same time.
- Cocoa powder: This is what gives the main (dark) chocolate flavour. Use unsweetened cocoa powder for the best results.
- Vegan chocolate chunks: I used the white and milk versions of Tesco’s free-from chocolate bars and cut them into chunks.
Kitchen equipment
- 8×10-inch baking tin: Use this size of tin if you can, as it’ll ensure the baking time and cookie thickness are the same as when I tested my recipe. A 9×9-inch tin can work in a pinch but I’d recommend lowering the heat to 160°C and keeping an eye on baking time.
- Baking paper: To stop the dough from sticking to the tin. Try to leave a bit hanging over the edges as this will make it super easy to lift the cookie slab out after it’s baked.
- Bowls: A large mixing bowl to make the dough in and a smaller bowl or mug to make your flax ‘egg’.
- Utensils: A wooden spoon for mixing, a teaspoon and a tablespoon for measuring, and a sharp knife to cut the chocolate.
- Kitchen scales: For accurate measurements (especially for the flour and cocoa powder), I really recommend weighing your ingredients in grams. This way, you can get repeatable results without fail.
How to make vegan triple chocolate cookie bars
Step 1: Preheat your oven to 180°C (160°C for fan ovens) and line an 8×10-inch tin with baking paper.
Step 2: In a small bowl, mix together 1 tablespoon of ground flax seeds and 1 tablespoon of cold water. Let it sit for around 5 minutes until it becomes thick. This will act as your egg replacement.
Step 3: Add 200g of vegan margarine, 150g of caster sugar and 100g of soft light brown sugar to a large bowl. Mix well until soft and fluffy, then stir in your flax ‘egg’ and vanilla extract.
Step 4: Now add 290g of self-raising flour and 40g of cocoa powder to the bowl. Mix it in with your wooden spoon then use your hands to press it together into a ball.
Step 5: Chop 85g of vegan milk chocolate and 85g of vegan white chocolate into chunks. Press them into your ball of cookie dough.
Step 6: Press the cookie dough into your lined tin, trying to make it as even as possible. You can add a few more chocolate chunks on top if you like.
Step 7: Bake for 25 minutes, until the cookie is fully cooked and pulling away from the edges slightly.
Step 8: Let the cookie cool in the tin then cut it into slices and enjoy! I usually cut mine into 12 bars.
Cookie bar tips
- If you don’t have flax seeds or don’t want to use them, you can use a small splash of soy milk to help the dough come together. The bars will be a lot more fragile without the flax seeds so make sure to let the slab cool completely before cutting.
- Use baking paper to smooth out your cookie dough after pressing it into the tin. This will help get rid of finger marks.
- For extra chewy bars, pop them in the fridge for 2 hours, which will allow the fats to resolidify.
- To get clean-cut bars, warm your knife slightly by running it under boiling water in between slices.
FAQs
These will keep well for up to 4 days if you store them in an airtight container. I like to keep mine in the fridge for extra chewiness but room temperature is fine too.
Yes, you can either wrap the whole slab up with tinfoil or clingfilm, or you can put slices into freezer bags or airtight containers. Freeze for up to 3 months and defrost at room temperature for an hour or so.
You can try substituting the self-raising flour with a gluten-free self-raising flour blend (one with xanthan gum will work best). Start with a 1:1 ratio and add some soy milk as needed if the dough seems too dry.
More vegan cookie recipes:
- Double chocolate chip cookies
- Vegan chocolate orange cookie bars
- Vegan Mini Egg cookie bars
- Vegan hot chocolate cookies
- Vegan Subway chocolate cookies
- Vegan white chocolate cookies
I hope you like my vegan triple chocolate cookie bars! If you make them at home, leave a comment and rating below to let me know what you think. Enjoy!
Triple Chocolate Cookie Bars (Vegan)
Dairy-free, eggless cookie bars with three types of chocolate!
Ingredients
- 1 Tablespoon Ground flax seeds + 1tbsp water
- 200 g Vegan margarine (¾ cup)
- 150 g Caster sugar (¾ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Teaspoon Vanilla extract
- 290 g Self-raising flour (2 cups + 2 tablespoons)
- 40 g Cocoa powder (5 tablespoons)
- 85 g Vegan milk chocolate chunks (3oz)
- 85 g Vegan white chocolate chunks (3oz)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens) and line an 8×10-inch tin with baking paper.
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Mix the ground flax seeds with 1 tablespoon cold water and set aside for 5 minutes to thicken.
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In a large bowl, mix together the margarine, caster sugar, brown sugar and vanilla extract. Then stir in the thickened flax seed mixture.
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Add the flour and cocoa powder and mix until it starts to stick together. Then use your hands to press it together into a ball.
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Add the chocolate chunks and press them into the dough.
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Press the dough into your lined tin, making sure it goes all the way to the edges (try to make it as even as possible). Top with extra chocolate chunks if desired.
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Bake for 25 minutes. Leave it in the tin to cool before cutting into slices. For an extra fudgy, chewy texture, pop the cookie bars in the fridge for 2-3 hours.
Recipe Notes
- Store in an airtight container for up to 4 days.
Lauren
Wednesday 3rd of June 2026
So yummy my housemates ate them all straight away!! Swapped the white chocolate for cut up biscoff biscuits, worked perfectly still :D
Chloe
Saturday 6th of June 2026
Amazing, thanks so much for commenting! The Biscoff sounds delicious, I'll have to try that :)