Description
These vegan Tollhouse cookie bars are an easy, classic dessert made with chia and flax seeds, dark chocolate chips, and walnuts. Press into a pan, bake, and slice into delicious plant-based cookie bars—perfect for holidays, snacks, and lunch boxes.
Ingredients
Scale
- 2 tablespoons flax seeds, ground
- 2 tablespoons chia seeds
- ¼ cup plant-based milk, unsweetened, plain (i.e. soy, almond, oat)
- 1 teaspoon vanilla
- ½ cup packed brown sugar
- ½ cup cane sugar
- ¾ cup dairy-free margarine or butter, softened (i.e., Myoko’s, Earth Balance, Violife)
- 1 teaspoon baking soda
- 2 ¼ cups all purpose flour
- 1 ½ cups dairy-free dark chocolate chips
- ½ cup coarsely chopped walnuts
Instructions
- Preheat oven to 375 F.
- In a large bowl, mix together flax seed, chia seed, plant-based milk, and vanilla. For best results, use an electric mixer (I like to use my standing electric mixer). Allow to rest for 5 minutes.
- Mix in brown sugar, white sugar, and dairy-free margarine until mixture is creamy.
- Mix in baking soda and flour to create a smooth dough. Do not overmix.
- Stir in chocolate chips and walnuts by hand.
- Spray a baking sheet with nonstick cooking spray.
- Using your hands, press cookie dough into a sheet pan (13 x 18) to make a thin rectangular layer.
- Place in oven and bake for about 20 minutes, until golden brown and baked through.
- Remove and allow to cool slightly.
- Slice into squares or rectangles; may break into irregular pieces, if desired. When cooled, store in an air-tight container. Makes about 2 dozen cookie bars.
Notes
May store in airtight container in freezer for up to 2 months.
Serve as a hostess gift in 2-cup mason jars.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 214
- Sugar: 13 g
- Sodium: 93 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
