Soft, chewy, thick coconut oil cookie bars studded with chocolate chips!
Who else loves using coconut oil in baking? It has definitely become one of my favourite ingredients for cookies, bars, and brownies. It gives them a delicious taste and sweetness, and makes them extra soft, chewy, and thick!
If you haven’t yet used coconut oil in baking, you certainly should! This recipe is a great place to start, because it’s such a quick and easy recipe, you’ll have these made and cooled in under an hour. That is, of course, if you let them cool before grabbing a slice 😉
These coconut oil chocolate chip cookie bars were a big hit with my family, they all want more making! I can’t blame them, these really are incredibly scrumptious. So soft, so chewy, and so thick – just the way I like my cookies, and bars!
Go and make these delicious cookie bars – you won’t be disappointed!
Coconut Oil Chocolate Chip Cookie Bars
- 2 cups plain flour 250g
- 1 teaspoon baking powder
- 1 teaspoon cornflour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil 115g
- 1/2 cup caster sugar 112g
- 1/4 cup light brown sugar 50g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips 175g, and some extra for topping
Preheat the oven to 180C/350F/Gas 4, line an 8x8" baking pan with aluminium foil, and set aside.
Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.
Microwave the coconut oil until mostly melted. Whisk in the sugars until combined. Add the egg, and vanilla extract, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Turn the mixture out into the prepared pan, and smooth out with a spatula. Sprinkle the extra chocolate chips on top. Bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack before slicing and serving.