Recipes
Magic Bar Cookies
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- Ingredients:
- ½ Cup margarine
- ½ Cup organic no-stir creamy peanut butter
- ¾ Cup sugar
- ¾ Cup brown sugar
- ½ Cup 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
- 1½ 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 vegan carob chips
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- Directions:
- Heat your oven to 350°F.
- Combine margarine, peanut butter, and sugars in a mixing bowl. Stir vigorously until combined and a little on the light and fluffy side.
- 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.
- Add the steel cut aats into a blender and pulse for several seconds until a course flour develops.
- In a separate bowl combine the whole wheat flour, oat flour (developed in step #4), baking soda, baking powder, and salt.
- Stir until combined. Pour the flour mixture into the margarine mixture and stir well.
- Next, add the shredded coconut and chopped/shredded chocolate and 1 cup chocolate chips. Stir until combined.
- Drop cookie dough by rounded tablespoon on an un-greased cookie sheet. Bake for 10 – 12 minutes until golden brown.
- Remove from oven and cool on a wire rack.
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