I adapted this recipe from a cookbook promising the perfect cookie. This simple bar cookie is so easy and so delicious, you’ll find yourself making it over and over.
Makes 32 bars
10 tablespoons vegan butter substitute
½ cup coconut sugar
1 teaspoon pure vanilla extract
Pinch sea salt
1 ½ cups whole wheat pastry or sprouted whole wheat flour
½ cup almond flour (meal)
1 tablespoon arrowroot powder
1 cup dark, non-dairy chocolate chips
Preheat oven to 350oF and lightly oil a 9 x 13-inch baking dish.
Whip together vegan butter, coconut sugar, vanilla and sea salt until creamy, about 2 minutes. mix in flour, almond flour and arrowroot to form a soft dough. Press evenly into oiled baking dish and bake for 20 minutes, until firm to the touch.
Sprinkle the chocolate chips over the hot crust. Allow to melt for 3 minutes and then spread the chocolate evenly over the crust. Press the nuts into the chocolate and set aside. It will take 2-3 hours for the chocolate to set firmly. Slice into squares.