These Eggless Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate chips in every bite! Made with simple pantry ingredients and no dough chilling required, they come together fast and bake up golden with perfectly crisp edges. Whether you’re baking for allergies or just craving something sweet, these easy bars are a guaranteed crowd-pleaser!
Oriana’s Thoughts On The Recipe
Oh my goodness—these Eggless Chocolate Chip Cookie Bars are something special! They’re packed with melty chocolate chips and have that perfect texture: soft and chewy on the inside, with those irresistible golden crispy edges. My family can’t get enough of them, and honestly, neither can I. They remind me of those bakery-style cookie bars, but way easier and made with love in your own kitchen. And yes—they’re completely egg-free! Whether you’re baking for someone with allergies or just out of eggs (been there!), this recipe has got you covered.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The structure of your bars. Be sure to spoon and level it for accurate measuring, or even better, use a kitchen scale!
- Baking soda: Helps the bars rise and gives a nice chewy texture.
- Cornstarch: Makes the cookie bars soft and tender by reducing gluten formation.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Butter: Adds richness and flavor. Use unsalted so you can control the salt level.
- Granulated sugar: Sweetens and helps the edges crisp up.
- Brown sugar: Adds moisture and a lovely caramel-like depth to the flavor.
- Yogurt: The egg substitute! It keeps the bars moist and helps bind the ingredients.
- Pure vanilla extract: For that warm, classic cookie flavor.
- Semisweet chocolate chips: The star of the show! You can use milk or dark chocolate if you prefer.
- Sea salt flakes (optional): A little sprinkle on top can really elevate the flavor and give you that bakery-style finish.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Chocolate Chips: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: This recipe doesn’t include nuts, but always double-check your chocolate chips if you’re avoiding cross-contamination.
Potential Recipe Challenges & Pro Tips
- Bars Turning Out Too Dry: Sometimes, overbaking can dry out the bars. Pro Tip: Keep a close eye during the last few minutes of baking. The bars should be lightly golden and a toothpick inserted near the center should come out with a few moist crumbs—not completely clean.
- Uneven Baking: Cookie bars that are too thick in one area might bake unevenly. Pro Tip: Spread the dough evenly in the pan using an offset spatula or the back of a spoon. Give the pan a little shake to level it out before baking.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Pan & Oven
Go ahead and preheat your oven to 350º F (180º C). Then, grab a 9×9-inch baking pan and line it with parchment paper—make sure it hangs over the sides a bit so you can easily lift the bars out later. Give the paper a light spray with baking spray so nothing sticks.
Step 2 – Mix the Dry Ingredients
In a mixing bowl, stir together the flour, cornstarch, baking soda, and salt. Just a quick mix to blend everything, then set that bowl aside for a bit.
Step 3 – Cream the Butter & Sugars
In a large bowl, using a hand mixer (or your stand mixer), beat the butter with both sugars on medium speed. You want it smooth and creamy—this takes about 3 to 4 minutes. Don’t forget to scrape down the sides of the bowl so everything gets mixed evenly. Add the yogurt and vanilla and mix again until it’s all blended in.
Step 4 – Add the Dry Mix & Chocolate Chips
Turn the mixer to low and slowly add the dry ingredients. Once that’s all mixed in, stir in the chocolate chips. Make sure they’re evenly spread throughout the dough—you want chocolate in every bite!
Step 5 – Spread the Dough in the Pan
Scoop that yummy dough into your prepared pan and press it down into an even layer. You can sprinkle a few extra chocolate chips on top for good looks and extra gooeyness (totally optional, but totally recommended!).
Step 6 – Bake the Bars
Pop the pan into your oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick poked into the center comes out mostly clean (a little gooey is okay—it’s chocolate, after all!).
Step 7 – Cool, Slice & Enjoy
Let the bars cool completely in the pan. Once they’re cool, use those parchment paper flaps to lift them right out. Cut them into squares, sprinkle some flaky sea salt on top if you’re feeling fancy, and enjoy every chocolatey bite!
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your baking pan with parchment paper for easy removal and clean-up.
- Don’t overmix the dough—just until combined is perfect.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the bars cool before slicing for the neatest edges (but sneaking a warm one is totally acceptable!).
Variations & Additions
- Add Nuts: Walnuts or pecans would be delicious mixed in.
- Switch Up the Chips: Try white chocolate, butterscotch, or peanut butter chips.
- Add a Swirl: Swirl in a few spoonfuls of peanut butter or Nutella before baking.
Storage and Freezing Instructions
Storage: Keep in an airtight container at room temperature for up to 4 days.
Freezing: Slice and freeze in a single layer, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temp or pop in the microwave for a warm treat!
Frequently Asked Questions
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Recipe Card
Eggless Chocolate Chip Cookie Bars
Equipment
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 1 1/2 teaspoons (6 g) cornstarch
- 1 teaspoon (4 g) salt
- 1 cup (230 g) unsalted butter, slightly softened
- 1/2 cup (100 g) granulated sugar
- 1 cup (200 g) brown sugar
- 4 tablespoons (60 g) plain regular yogurt
- 2 teaspoon (10 g) pure vanilla extract
- 1 cup (200 g) semisweet chocolate chips (or more or less to taste)
- Sea salt flakes (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 350º F (180º C). Line a 9-x-9-inch (23-x-23-cm) baking pan with parchment paper and lightly spray with baking spray. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end.
- Combine the flour, cornstarch, baking soda, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter and sugars on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the yogurt and vanilla; mix until incorporated.
- Reduce the speed to low, then gradually beat in the flour mixture until combined. Stir in the chocolate chips and mix until evenly distributed.
- Scrape the mixture into the prepared pan and spread it into an even layer. Top with more chocolate chips, if desired.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out relatively clean. Remove from oven.
- Allow the bars to cool in the pan. Once cool, lift the parchment paper out of the pan using the overhang on the sides, then cut it into small bars. Sprinkle with sea salt flakes, if desired.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Chocolate Chips: Use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: This recipe doesn’t include nuts, but always double-check your chocolate chips if you’re avoiding cross-contamination.
- Bars Turning Out Too Dry: Sometimes, overbaking can dry out the bars. Pro Tip: Keep a close eye during the last few minutes of baking. The bars should be lightly golden and a toothpick inserted near the center should come out with a few moist crumbs—not completely clean.
- Uneven Baking: Cookie bars that are too thick in one area might bake unevenly. Pro Tip: Spread the dough evenly in the pan using an offset spatula or the back of a spoon. Give the pan a little shake to level it out before baking.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your baking pan with parchment paper for easy removal and clean-up.
- Don’t overmix the dough—just until combined is perfect.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the bars cool before slicing for the neatest edges (but sneaking a warm one is totally acceptable!).
- Add Nuts: Walnuts or pecans would be delicious mixed in.
- Switch Up the Chips: Try white chocolate, butterscotch, or peanut butter chips.
- Add a Swirl: Swirl in a few spoonfuls of peanut butter or Nutella before baking.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Amazing, finally found an eggless dessert that tastes great! Thanks!
Hello Carole! Yay! I’m so happy you loved it! 💕 It makes me so glad to know you finally found an eggless dessert that hits the spot. Thanks for trying my recipe!
I needed something quick and easy for a family celebration. For a “from-scratch” recipe, this was very easy and absolutely delicious. Certainly not as easy as a box of brownie/cookie/cake mix, but totally worth the extra effort. My husband was raving about it and told me to save the recipe for when we need to bring dessert somewhere.
Hello Samantha! Yay!! I’m so happy it worked out for your celebration—and even better that your husband gave it a rave review! 😊 I totally get what you mean — it’s not quite as quick as a box mix, but I agree, the extra little effort is so worth it. Thank you for trying the recipe and for sharing such sweet feedback! 💛