These are my favorite chocolate chip cookie bars! They taste like shortbread, but packed with chocolate chip goodness! You can also customize them with chopped nuts of choice or cacao nibs. A little sprinkle of coarse salt on the top is a nice touch too.
1 bag Julie’s Original White Cake Mix
1/3 cup melted virgin coconut oil
1/3 cup plain soy or almond milk
1 tablespoon pure vanilla (I love Nielsen-Massey vanilla in these!)
1 cup dairy-free (and gluten-free!) semisweet chocolate chips
Preheat the oven to 350°F. Line a metal 9 x 13-inch baking pan with parchment paper and grease well.
In a stand mixer, combine the cake mix, melted coconut oil, soy milk, and vanilla, Beat until the dough is completely mixed. This takes a minute or two to do, which is why I like the stand mixer. If it just doesn’t come together, you can add an additional 1 tablespoon of milk. Stir in the chocolate chips. I find that I have to stir in the chocolate chips by hand to get them mixed in well.
Press the dough into the bottom of the prepared pan. I find that a piece of plastic wrap placed on top makes it easier to press into the pan without it sticking to your hand. A plastic or rubber glove works well too.
Bake the bars in the preheated oven for about 27 minutes (depending on your oven). The bars will be lightly golden and look slightly crisp on the edges. Remove the pan from the oven and let cool completely before cutting into bars.
These cookie bars freeze really well. They will also keep well in the refrigerator for at least 5 days.
Gluten-Free + Vegan