TGIF!! I just watched the Nashville on the Record concert – love that show! I’m usually not a country music fan, but I love the music and the actors on the show. After I get this post up, I’m heading to the grill to cook up a huge salmon fillet for a relaxing dinner at home. I hope you have a fabulous weekend filled with some good food – like these delicious cookie bars!
A friend of mine eliminated dairy while breastfeeding and sent this recipe to me. She found it at the blog Milk Free Mom, which has a ton of great recipes if you’re forgoing dairy. We love almond milk at this house, but I don’t do a ton of vegan baking. This recipe was so easy, and so delicious, I will definitely look into more vegan sweets.
My husband could tell there was a distinct flavor from the sunflower butter, but would have never guessed they were vegan. They are incredibly sweet and moist with a crumbly exterior. The center seems to stay a bit more dense and the outer shell crumbles a bit, but they are delicious from top to bottom. Fresh out of the oven – oh my! I can eat half the pan.
- 3/4 cup Sunbutter (you can sub peanut butter or any other nut butter)
- 1/3 cup vegetable oil
- 1 cup brown sugar
- 1/4 cup non-dairy milk (I used almond milk)
- 2 tsp. vanilla extract
- 1 cup all purpose unbleached flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 cup Enjoy Life Foods chips or chunks (or reg. chocolate chips for nonvegan option)
- Preheat oven to 350 degrees. Lightly grease an 8×8 baking dish.
- In a large bowl, mix together the Sunbutter, oil and sugar, then add the milk and vanilla. Stir in the flour, salt, and baking powder.
- Gently fold in the chocolate chips. Spread the dough evenly in the baking pan and press it into place.
- Bake for 22 to 25 minutes. The edges should start to lightly brown, and the center should feel semi-firm. Let cool completely before slicing.