Whenever I'm going to a potluck where I need to bring a dessert or have guests coming over for dinner and I need to throw something quick together that will satisfy everyone, this is often the backup dessert I make.
It's simple for me because I always have all the ingredients on hand. Plus, the results are incredible, a delicious, ooey, gooey chocolate chip cookie bar that fixes the sweet tooth craving with just one luscious bar.
Also, because you are baking the cookies in bar form, the recipe comes together in a cinch. No time is spent pre-measuring individual cookies or rotating baking trays.
For those of you who would prefer an even healthier recipe, simply use your favorite dried fruit in place of the vegan chocolate chips. You might also like adding in a teaspoon or two of ground cinnamon as well. We've used raisins, dried cherries, unsweetened dried cranberries, and goji berries all with delightful results.
Oh, and no one will know that it's vegan, or even slightly healthy for that matter....Enjoy!
- 2 cups whole wheat pastry flour (for Gluten Free option substitute Gluten Free Flour + 1 tsp xanthan gum)
- 1 cup rolled oats (use certified Gluten Free for GF version)
- 3/4 cup raw agave or pure maple syrup
- 1/4 cup unrefined coconut oil
- 1/4 cup almond butter
- 1 tablespoon ground golden flax seed
- 1/2 cup almond milk
- 2 teaspoons vanilla
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon sea salt
- 1/2 to 1 full cup vegan chocolate chips (depending on your chocolate meter)
Method: Preheat oven to 350 degrees. Combine whole wheat pastry flour, oats, ground flax, baking powder and salt in a large bowl with a wire whisk. Cut the coconut oil and almond butter into the flour mixture. Add agave or pure maple syrup, almond milk, vanilla and chocolate chips. Stir til just combined. Press into an 8×8 pan. Bake for 25–30 minutes or until golden. Let cool for 10–15 minutes then cut into 16 squares.
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