VeganCookie1
Baked, Cookies, Food, Vegan

Vegan Chocolate Chip Cookie Bars

I started this website about two and half years ago with the goal of baking 40 Cakes in 40 days.  That did not happen.  But, I did start to cook, read about food, learn about blogging, develop two new websites, worked on numerous campaigns with brands, went to a few blogger conferences and made some bloggy friends.  That seems pretty good for just focusing on the site for a few hours a week.

Sometimes I look at my site stats and wonder, how can I get more page views?  Or, why don’t I get more comments–but then I realize I am happy with where I am.  The site is growing everyday.  I am reaching out to people on an individual basis rather than en masse.   Honestly, I have considered buying Twitter friends, but that just doesn’t feel right, you know?

Anyway, this post is supposed to be about vegan chocolate chip cookies bars.  How did I get so sidetracked?  Oh well!

I made vegan cookies for my students this week.  We are talking about food diversity and the fact that a vegan diet is considered one of the best things a person can do for the health of the planet as well as their own bodies.   I am not vegan (although I am while doing the Crazy Sexy Cleanse) but always like to experiment with vegan recipes.   I was vegan for four years in college so I know that vegan food is can be just as good as non-vegan food.

These cookies are not good for you…but they are good.  Throw a handful of chia seed or flax seeds in for an extra boost of protein and omega-3’s.

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookie Bars
Ingredients
  • 2¼ cup all purpose flour
  • 2 stick vegan butter
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 teaspoon Ener-G Egg Replacer
  • 4 tablespoon Water
  • 1 teaspoon baking soda
  • 2 teaspoon vanilla
  • 2 cup vegan chocolate chips
  • 3 tablespoon chia seeds
Instructions
  1. Preheat oven to 325 degrees.
  2. Line an 9x 13 baking dish with parchment paper. Leave some hanging over the sides for easy removal.
  3. In a medium sized bowl (or a large measuring cup), mix together all of the dry ingredients.
  4. Using a mixer, whisk the butter until nice and smooth. Add sugars and continue to blend together on a medium-high speed. You want this nice and fluffy.
  5. While the vegan butter is blending away, mix up the egg replacer in a small bowl. 2 tsp of Ener-G and 4 Tablespoons of water. Stir very well.
  6. Add the egg replacer mixture to the butter/sugar mix.
  7. Turn the mixer down and slowly add the dry ingredients to the wet.
  8. Once well incorporated, add the vanilla.
  9. Finally, add the chocolate chips and chia seeds (if using).
  10. Plop the mixture onto the parchment paper and spread it out evenly.
  11. Sprinkle with kosher salt.
  12. Bake for 30-35 minutes. I like to pull it out around 30 minutes so they are nice and chewy.