Vegan Browned Butter Walnut Cookie Bars

These are the best cookie bars ever. The brown sugar gives the bars a nice chewy texture, while still remaining soft. You can’t go wrong with these!

Why you’ll love these cookie bars

• 100% vegan
• Comes together in less than 40 minutes
• One bowl recipe
• Perfect sweetness level
• A crowd pleaser for vegans and non vegans alike
• Chewy, soft, and moist

Recipe ingredients and substitutions

All purpose flour: You can substitute whole wheat pastry flour, I have not tried GF flour alternatives.

Vegan butter: I use country crock vegan stick butter, it has never failed me. Alternatively, you can another brand like Miyokos or Earth Balance.

Brown and white sugar: Brown sugar gives the chewy texture, so I do not recommend replacing it with 100% white sugar.

Chocolate: I recommend using a 70% or higher chocolate bar and chopping it up with a knife. I have been loving Theo and Endangered Species chocolate bars. You can also use vegan chocolate chips.

Walnuts: If you do not have walnuts, substitute pecans or do half of each. If you are wanting to omit nuts use this vegan chocolate chip cookie bar recipe.

Baking soda and baking powder: No subs here!

Flax egg: This binds the batter together and ensures it doesn’t fall apart. You can substitute using a vegan egg replacer such as Bob’s Red Mill.

Storing the cookie bars

I store them at room temperature on the counter top in a Tupperware container once they cool. Don’t leave them uncovered as they will dry out.