Grab a glass of milk and dive into these Chocolate Chip Cookie Dough Bars! This healthier version of your classic cookie is sure to be a family favorite in no time. Lightened up with applesauce, you won’t taste the difference in these cookie bars. Pinky promise!
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Why You Need to Make These Chocolate Chip Cookie Bars
Do you ever have those days you just crave a cookie?
Well, don’t worry, you’re not alone! I do too (see my Blueberry Almond Cookies and Chocolate Peanut Butter Cookies for starters!)
These Chocolate Chip Cookie Dough Bars are the perfect way to quickly satisfy that craving without having to make individual cookies! They’re also great for a large gathering or a simple bake and freeze treat for later.
What You Need to Make This Chocolate Chip Bar Cookies Recipe
Ingredient Tips
- Chocolate Chips: Choose any combination of chocolate chips you like. I’ve used dark and white chocolate chips here but milk, semisweet, or even peanut butter chips would work!
- Applesauce: Go for unsweetened in this recipe! If you’d like little spice, pick an unsweetened cinnamon variety!
- Butter: You can use regular butter, however, I like to bake with plant-based butter because it keeps the saturated fat down!
Ingredient Swaps
- Vegan: To make these Chocolate Chip Cookie Dough Bars vegan friendly, choose dairy-free chocolate chips, a plant based milk, organic sugar, vegan butter, and flax egg (1 Flax Egg = 1 tablespoon ground flaxseed meal + 3 tablespoons water).
- Flour: Regular flour can be used but I prefer white whole wheat for the nutrition boost! If only regular whole wheat is available, I suggest using a 60 – 40 blend with all-purpose.
- This recipe hasn’t been tested with gluten free flour but if you do try it, go for 1-to-1 all purpose GF flour.
How to make this Easy Cookie Bar Recipe
These bar cookies are pretty hard to mess up! Seriously, mix and bake! That’s about it!
(1) Preheat oven to 350 degrees F. Combine flour with baking soda, powder and salt.
(2) Using a hand-mixer, cream butter with cane and brown sugar, applesauce, and vanilla extract.
(3) Mix in the egg and milk.
(4 + 5 + 6) Add the dry into the wet ingredients, then fold in the chocolate! Pour batter into baking dish and bake!
Cool, then slice into 16 cookie bars and enjoy!
Recipe notes + Expert Tips
- I use a hand mixer to prepare these, but you can also stir by hand or use a stand mixer.
- For a fun twist, add in your favorite toppings! Chopped nuts are an excellent addition, like walnuts or pecans, as well as dried fruit or unsweetened shredded coconut. Anything goes!
- If you want less dense bars, bake in a 9 x 13-inch pan instead of an 8 x 8-inch pan.
- These are great with a cup of milk, warm cup of coffee or tea, or served a la mode with vanilla ice cream.
Be careful, you may not be able to resist just one!
FAQs for these Chocolate Chip Pan Cookies
Place cooled bars in an airtight container or resealable bag and store on the counter for 5 days, in the fridge for 10 days, or in the freezer for 3 months. When you’re ready to eat from the fridge or freezer, microwave for 20 seconds or one minute, respectively, and enjoy!
The applesauce in this recipe helps to keep these cookie bars moist, so don’t worry about the outer edges drying out! After 25 minutes of baking, check the center with a toothpick or knife and if done, it will come out clean. If you want to be super technical, and perhaps aiming for a “just underdone” texture, you can check the center with an instant read digital thermometer, aiming for it to reach 165 degrees Fahrenheit.
Other Cookie Recipes You May Enjoy
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Chocolate Chip Cookie Dough Bars
Ingredients
- 2 cups white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/4 cup milk
- 1/4 cup chocolate chips
- 1/4 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour with baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter, sugars, and vanilla together.
- Pour batter into an 8 x 8-inch nonstick pan lined with parchment paper and lightly sprayed with cooking spray for thick bars. For thinner bars, use a 9 x 13-inch pan.
- Bake for 25 to 30 minutes or until knife comes out clean.
- Enjoy warm!
- Bars will stay fresh in an airtight container on the counter for 5 days, in the fridge for 10, or in the freezer for 3 months.
Notes
- I use a hand mixer to prepare these, but you can also stir by hand or use a stand mixer.
- For a fun twist, add in your favorite toppings! Chopped nuts are an excellent addition, like walnuts or pecans, as well as dried fruit or unsweetened shredded coconut. Anything goes!
- If you want less dense bars, bake in a 9 x 13-inch pan over an 8 x 8-inch pan.
- These are great with a cup of milk, warm cup of coffee or tea, or served a la mode with vanilla ice cream.
Yum satisfying my chocolate cravings!
I want to eat ALL of these!!!
LOL thanks girl!
What’s this sugar free maple syrup you use?
I use a blend with sucralose, however I was lucky enough to find one once with stevia. I’m on the hunt for that one, I’ll let you know when I find it 🙂