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If you’re craving something sweet, chewy, and a little nostalgic — these Vegan Chocolate Chip Peanut Butter Bars are exactly what you need. They’re packed with rich peanut butter flavor, studded with melty chocolate chips, and made with simple pantry-friendly ingredients.

This recipe comes together in under an hour and makes the perfect treat for snacking, sharing, or sneaking a second (or third) square.

Why You’ll Love These Vegan Chocolate Chip Peanut Butter Bars

• Completely dairy-free and egg-free
• Minimal ingredients
• Gooey, soft, and packed with peanut butter + chocolate in every bite
• Comes together in one bowl — no fancy tools needed!

Ingredients

• Flaxseed Meal
• Vegan Butter
• Brown Sugar
• Vanilla Extract
• Creamy Peanut Butter
• All Purpose Flour
• Baking Powder
• Salt
• Vegan Chocolate Chips

Highlight Ingredients:

Peanut Butter:

For the best texture and flavor, I recommend using ultra-creamy peanut butter. It helps bind the dough and gives these bars that signature smooth, rich bite.

If you're using a natural nut butter that’s a bit too thick or stiff, try this:

• Microwave method: Scoop the nut butter into a microwave-safe bowl and heat for about 20 seconds. Stir, then repeat in short bursts until it reaches a runny, pourable consistency.
• Blender method: Add the nut butter to a high-speed blender and blend until smooth and silky.

No peanut butter? No problem — you can swap in other nut or seed butters like almond, cashew, or sunflower butter. Just make sure it's smooth for easy mixing.

Flax Egg

To keep this recipe fully vegan, I used a flax egg — a simple and reliable substitute for a traditional egg that helps bind the ingredients together.

Here’s how to make one flax egg:

• Mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water in a small bowl or mug.
• Stir well and place it in the fridge for at least 15 minutes to thicken.

Once set, it will have a gel-like texture that works beautifully in baked goods like these bars.

Chocolate Chips

I opted for mini chocolate chips instead of regular-sized ones to keep the chocolate from overpowering the peanut butter. The smaller chips distribute more evenly throughout the dough, so you get the perfect balance of rich chocolate and creamy peanut butter in every bite.

This way, neither flavor steals the show — they complement each other beautifully.

Step-by-Step Instructions

1. Make the Flax Egg

In a small bowl, combine 1 tablespoon flaxseed meal with 2.5 tablespoons of water. Stir and place in the fridge for at least 15 minutes to thicken.

2. Preheat the Oven

Set your oven to 350°F and line an 8x8 baking pan with parchment paper, making sure there's a bit of overhang to help lift the bars out later.

3. Mix the Wet Ingredients

In a large mixing bowl, beat together the melted vegan butter and brown sugar until smooth and slightly glossy.
Add in the vanilla, then stir in the peanut butter and thickened flax egg until well combined.

4. Add the Dry Ingredients

To the same bowl, add the flour, baking powder, and salt. Stir until there’s no visible flour left. The dough will look crumbly, with small and large bits — this is exactly what you want.

5. Fold in the Chocolate Chips

Gently fold in your vegan chocolate chips. You can use mini or regular chips, or even chopped dark chocolate if you want pockets of gooey richness.

6. Press and Bake

Transfer the crumbly dough to your prepared pan. Using your fingers or a spatula, press it evenly into the pan, making sure to get all the corners.
Bake at 350°F for 13–15 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay!).

7. Cool Before Cutting

This step is key: Let the bars cool in the pan for 10 minutes before removing them. They’ll finish setting as they cool, which helps prevent them from falling apart.
Then transfer to a wire rack to cool completely before slicing into squares.

Storage Tips

• Room temperature: Store in an airtight container for up to 3 days.
• Fridge: They’ll last about 5–6 days if you prefer a firmer bar.
• Freezer: Wrap individually and freeze for up to 2 months. Just thaw at room temp when you’re ready to snack.

Optional Add-Ins

Want to customize your bars? Try adding:

• Chopped nuts (like walnuts or pecans)
• A swirl of raspberry jam before baking
• A sprinkle of flaky sea salt on top just after baking