Vegan Chocolate Chip Cookie Bars
Sweet meets salty in these Vegan Miso Chocolate Chip Cookie Bars. Don't knock it till you try it! Ready in under an hour and 100% Gluten Free.
Ingredients
- 1 Tbsp ground flaxseed
- 3 Tbsp Non-Dairy Milk 45g
- 1 1/2 Tbsp White Miso 40g
- 3/4 Cup Brown Sugar packed (160g)
- 1/2 Cup Coconut Oil melted (115g)
- 2 tsp Vanilla Extract
- 2 Cups almond flour 170g
- 1/2 Cup brown rice flour 55g
- 4 tsp Cornstarch
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 Cup Vegan chocolate chips
Instructions
- Preheat your oven to 180C/350F. Line an 8 inch square baking tin with parchment and set aside.
- In a bowl, combine Flax Seed and Non-Dairy milk. Whisk and leave for 10 minutes to thicken.
- Into the same bowl add your Miso, Brown Sugar, Coconut Oil and Vanilla Extract. Whisk till smooth, it may take a while to get rid of all the Miso lumps.
- Sieve in your Almond Flour, Brown Rice Flour, Cornstarch, Baking Powder and Baking Soda into the wet mixture.
- Using a spatula, mix until well combined. Since this recipe is Gluten Free, you don't have to worry about over-mixing.
- Fold in your Vegan Chocolate Chunks.
- Spread your dough into your prepared 8 inch pan and bake for 30 minutes.
- Leave to cool for at least 1-2 hours before slicing.
- Bars will store at room temperature in an air-tight box for up to 1 week, or in the freezer till the end of time.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 274kcalCarbohydrates: 24gProtein: 5gFat: 19gSaturated Fat: 9gSodium: 167mgPotassium: 53mgFiber: 3gSugar: 14gVitamin A: 17IUVitamin C: 1mgCalcium: 79mgIron: 1mg
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