Cookie Bars

If you’re skeptical about vegan baking, and are a cookie lover, then please try this recipe. One bite and you will be convinced that vegan cookie bars are every bit as tasty as the dairy-filled variety.

Here’s what you need:

• 4 1/2 teaspoons Ener-G Egg Replacer (equivalent to 3 eggs)
  

  Little stinker!

• 6 Tablespoons water
• 1 cup non-hydrogenated non-dairy butter, softened (Earthbalance)
• 1 cup Sucanat
• 2 teaspoons vanilla extract
• 2 cups whole wheat pastry flour
• 1/4 cup oat flour
• 1 teaspoon salt
• 2 cups non-dairy chocolate chips
• 1 cup pecans, chopped

1. Preheat the oven to 375 degrees. Grease a 9×13 inch glass baking pan.
2. In a food processor, whip the egg replacer and water together. In a large bowl, cream the butter, sucanat and vanilla. Add the egg replacer and mix until fully combined.
3. In a separate bowl, combine the flour, baking soda and salt. Slowly add the flour mixture to the creamed mixture. Stir in the chocolate chips and nuts. Press into the baking sheet, and smooth out.
4. Bake for 15-20 minutes, or until golden brown.

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