Vegan Red White and Blue Chocolate Chip Cookie Bars
These vegan red white and blue chocolate chip cookie bars are soft, thick, and packed with gooey chocolate in every bite. They have that classic chewy cookie texture with slightly crisp edges, baked into easy-to-slice bars and finished with festive sprinkles on top.
They’re made in one pan with simple ingredients, making them perfect for summer holidays, parties, or when you want a quick dessert that still feels homemade.
Ingredients for vegan red white and blue chocolate chip cookie bars
Melted salted vegan butter: Adds richness and helps create a soft, chewy texture.
Brown sugar: Keeps the bars moist and adds a deeper, caramel-like flavor.
Granulated sugar: Balances sweetness and helps create slightly crisp edges.
Unsweetened applesauce: Works as an egg replacement while adding moisture.
Vanilla extract: Enhances flavor and gives that classic cookie taste.
All-purpose flour: Provides structure and creates a thick dough.
Cornstarch: Helps make the bars extra soft and tender.
Baking soda: Gives a slight rise while keeping the texture chewy.
Non-dairy chocolate chips: Add melty chocolate throughout the bars.
Red, white, and blue sprinkles: Add a festive finish on top.
How to make vegan red white and blue chocolate chip cookie bars
Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
In a large bowl, use a hand mixer or stand mixer to beat together the melted vegan butter, brown sugar, and granulated sugar for 2–3 minutes until smooth and slightly thickened.
Add the applesauce and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, cornstarch, and baking soda.
Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms. Do not overmix.
Fold in the chocolate chips evenly throughout the dough.
Press the dough into the prepared pan, spreading it out evenly.
Top with red, white, and blue sprinkles and gently press them into the dough.
Bake for 18–20 minutes, or until the edges are set and lightly golden while the center remains soft.
Let cool completely in the pan before slicing into bars.
Tips for making cookie bars
Do not overbake, the center should still be slightly soft for the best texture.
Line your pan with parchment paper for easy removal.
Let the bars cool fully before cutting to get clean slices.
Press extra chocolate chips on top before baking for a bakery-style look.
How to store cookie bars
Store in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
Let them come to room temperature before serving for the best texture.
Vegan Red White and Blue Chocolate Chip Cookie Bars
Ingredients
- ¾ cup melted salted vegan butter
- 1 cup lightly packed brown sugar
- ¼ cup granulated sugar
- 4 tablespoons unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 cup non-dairy chocolate chips
- Red white, and blue sprinkles (for topping)
Instructions
- Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a large mixing bowl, use a hand mixer or stand mixer to beat together the melted butter, brown sugar, and granulated sugar for 2–3 minutes until smooth and slightly thickened. This step helps create a soft, chewy texture.
- Add the applesauce and vanilla extract, mixing until fully combined.
- In a separate mixing bowl, whisk together the flour, cornstarch, and baking soda.
- Gradually add the dry ingredients into the wet ingredients, mixing until a thick dough forms. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Press the dough evenly into the prepared pan, smoothing out the top.
- Sprinkle red, white, and blue sprinkles over the top and gently press them into the dough.
- Bake for 18–20 minutes, until the edges are set and lightly golden while the center remains soft.
- Allow the bars to cool completely in the pan before slicing into squares.
