Magic Bar Cookies

      • 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
      • Directions:
        1. Heat your oven to 350°F.
        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 aats 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 un-greased cookie sheet.  Bake for 10 – 12 minutes until golden brown.
        9. Remove from oven and cool on a wire rack.