Magic Bar Cookies

      • Ingredients:
        • ½ cup margarine
        • ½ cup MaraNatha® Organic No-Stir Creamy Peanut Butter
        • ¾ cup sugar
        • ¾ cup brown sugar
        • ½ soy milk
        • 1 tablespoon ground flax seed
        • 1 tablespoon corn starch
        • 1 tablespoon apple cider vinegar
        • ¾ cup of Arrowhead Mills® Steel Cut Oats
        • ½ cup Arrowhead Mills® Organic Stoneground Whole Wheat Flour
        • 1 ½ cup Arrowhead Mills® Organic Unbleached White Flour
        • 1 teaspoon baking soda
        • 1½ teaspoons baking powder
        • 1 teaspoon salt
        • 1 cup shredded coconut
        • 4 squares semi-sweet bakers chocolate, grated
        • 1 cup Sunspire® Vegan Carob Chips
      • Directions:
        1. Heat your oven to 350F.
        2. Combine margarine, peanut butter, and sugars in a mixing bowl. Stir vigorously until combined and a little on the light and fluffy side.
        3. In a small bowl combine the soy milk, ground flax seeds, corn starch and apple cider vinegar. Stir and set aside for a minute to thicken. Pour this into the margarine mixture and stir to combine.
        4. Add the Steel Cut Oats into a blender and pulse for several seconds until a course flour develops.
        5. In a separate bowl combine the whole wheat flour, oat flour (developed in step #4), baking soda, baking powder, and salt.
        6. Stir until combined. Pour the flour mixture into the margarine mixture and stir well.
        7. Next, add the shredded coconut and chopped/shredded chocolate and 1 cup chocolate chips. Stir until combined.
        8. Drop cookie dough by rounded tablespoon on an ungreased cookie sheet.  Bake for 10 – 12 minutes until golden brown.
        9. Remove from oven and cool on a wire rack.