Easy Wholesome Chocolate Chip Cookie Bars

If you love cookies but don’t want to spend time shaping each one, cookie bars are the perfect solution! Just spread the dough in a pan, bake, and slice—it’s that simple. These chocolate chip cookie bars have a crispy crust with a soft inside and are loaded with rich, melty chocolate in every bite. Made with wholewheat flour, oat flour, and jaggery, they offer a healthier twist without compromising on taste. You can also use this recipe to make classic cookies if you prefer.

Why These Ingredients Are Healthier

Wholewheat Flour

Wholewheat flour retains the bran and germ, making it fiber-rich. It helps with digestion and keeps you full longer. Unlike refined flour, it doesn’t cause a sudden spike in blood sugar.

Oat Flour

Oats are packed with fiber and protein. They also add a slightly nutty flavor to the cookie bars. If you don’t have oat flour, simply grind rolled oats into a fine powder.

Jaggery

Jaggery is a natural sweetener that contains minerals like iron and magnesium. It is less processed than white sugar and has a deeper, caramel-like sweetness.

Flaxseeds + Water (Flax Egg)

Flaxseeds are rich in omega-3 fatty acids and fiber. When mixed with water, they form a gel-like texture that works as a great egg substitute, binding the ingredients together.

Butter

Butter adds richness and enhances flavor. In moderation, it provides essential fats that support brain and heart health.

Baking Soda & Baking Powder

These leavening agents help the cookie bars rise and become light while keeping the texture soft.

Vanilla Extract & Cinnamon

Vanilla extract enhances the sweetness naturally, while cinnamon adds warmth and depth of flavor. Cinnamon also helps regulate blood sugar levels.

Dark Chocolate Chips or Chunks

Dark chocolate is the star of this recipe! It not only adds deep, intense chocolate flavour but also contains antioxidants and less sugar than milk chocolate. Every bite of these cookie bars is rich, gooey, and satisfying.

If you love all things Chocolate Chip, you may like these recipes:

Eggless Wholewheat Levain Bakery Style Chocolate Chip Walnut Cookies

Eggless Gluten-free Oat Chocolate Chip Cookies

Eggless Gluten-free Jowar Chocolate Chip Muffins

A Wholesome Treat for Everyone

These eggless chocolate chip cookie bars are crispy on the outside, soft inside, and bursting with chocolatey goodness. They are perfect for tea-time, kids’ lunchboxes, or as a quick dessert. Plus, they are made with everyday pantry ingredients and come together easily. Whether you bake them as bars or cookies, this recipe is a must-try!

Would you like to add storage tips or serving suggestions? Let me know! 😊

Eggless Wholewheat & Oat Chocolate Chip Cookie Bars

Serves: 16 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 tbsp - Flaxseed Powder

1.5 tbsp - Water

1 cup (130 g) - Wholewheat Flour

1/2 cup (55 g) - Oat Flour/Rolled Oats

1/2 cup (100 g )- Butter

1/2 cup (80 g) - Jaggery

1/4 tsp - Salt

1/2 tsp - Baking Powder

1/2 tsp - Baking Soda

1 tsp (5 ml)- Vanilla Extract

1/2 tsp - Cassia Cinnamon or 1 tsp - Cylon Cinnamon

1/4 cup (60 ml) to 1/3 cup (80 ml) - Milk

100g - Chopped Dark Chocolate Chunks/Dark Chocolate Chips

Instructions

 

1. In a small bowl, take ground flaxseeds and add water. Give it a mix and set it aside to thicken. 
2. In a large mixing bowl take soft butter and add the powdered jaggery. Whisk this until the mixture turns pale and fluffy.
3. Add the salt, vanilla extract, cinnamon powder, baking powder, baking soda and give these all a good mix.
4. Add the flaxseed and water mixture that would have turned into a gel by now. Mix it well.
5. Now add the wholewheat flour and oat flour. Mix it and add milk gradually. Mix it to form a tight cookie dough.
6. Now add chopped dark chocolate or chocolate chips. Mix it all in evenly. Now cover the dough and place it in the refrigerator for around 30 mins to 1 hr.
7. Line a 8x8 or 9x9 square baking pan with parchment paper and transfer all the chilled cookie dough. Press down with your fingers to spread the dough all around evenly. Flatten the surface with a spatula if needed.
8. Bake this in a preheated oven at 180 C for around 15-20 minutes until it has risen slightly and the top has turned golden brown in colour.
9. Take the tray out and let it cool slightly before taking it out of the pan. Transfer it to a wire rack to cool completely.
10. Now you can cut them into 16 equal squares or rectangles.
11. Store any leftover cookie bars in an air tight container at room temperature for upto 2 weeks.

Notes

1. This cookie dough makes perfect crispy Chocolate chip cookies. You can scoop out 1.5 tbsp portions of the dough, roll them and flatten them slightly. Bake them at 180C for around 15-20 minutes.
2. Cinnamon provides a beautiful flavour to these cookies. Use 1/2 tsp of Cassia Cinnamon powder or 1 tsp of Cylon cinnamon powder. I have included a picture of both above.
3. I have used 55% dark chocolate bar here that I like to chop into small pieces. You can use chocolate chips too or use a different percentage of chocolate based on your preference.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.