Buttermilk Chocolate Chip Cookie Bars (Egg-free)

Ingredients

Instructions

Preheat the oven to 320°F (160°C).
Grease and line a 9x9 inch (23cm) square cake pan with parchment/baking paper.
Melt the butter on the stovetop or in the microwave. Do not allow the butter to overheat and bubble. Just heat until melted.
Stir the sugar, buttermilk and vanilla extract into the melted butter.
Add in the flour, baking powder, baking soda (bicarbonate of soda) and salt. Stir until well combined.
Empty out the mixture into the prepared pan. Smooth and level out the mixture and sprinkle with chocolate chips.
Bake for 15 to 20 minutes until golden brown and until a skewer inserted comes out clean.
Once baked remove from the oven and allow to cool for a few minutes before cutting into slices.

Recipe Notes

If you do not have brown sugar, go ahead and use white sugar, it will still have great flavour.
If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to ¼ cup (60ml) milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.
If you do not have chocolate chips then you can go ahead and roughly chop up a bar of chocolate into little pieces and use that instead.
These chocolate chip bars are baked in a 9x9 inch (23cm) square cake pan. The recipe can easily be doubled if you prefer thicker bars or spread out the doubled mixture in a 9 x 13 inch / 23 x 33 cm cake pan.
These are best stored in an airtight container or cookie jar on the counter for up to 3 days.
Once baked, allow to cool and cut into bars. Then pop the bars into a freezer-safe bag or container and freeze for up to 2 months. Now you have a stash ready for when the cookie bar craving sets in. Simply thaw overnight or pop it into the microwave for a few seconds to defrost and warm up.

Nutrition