Vegan Chocolate-Almond Cookie Bars
Ooey gooey vegan cookie bars topped with dark chocolate, almonds and sea salt that are so easy to make!
Ingredients
- 110 g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 50 g neutral oil, (grapeseed, canola, vegetable...)
- 50 g brown sugar, I used dark brown
- 40 g white granulated sugar, make sure it’s vegan
- 1/2 tbsp cornstarch
- 10 g tahini
- 45 g plant based milk
- 1/2 tsp vanilla extract or paste
- 1/8 tsp salt
- 1/8 tsp cinnamon
- 10 g old fashioned rolled oats
- 15 g almonds, roughly chopped
- 25 g dark chocolate chunks or chocolate chips
- flaky salt or coarse sea salt
Instructions
- Preheat your oven to 180°C/350°F and line a 9x5 loaf pan with parchment paper, leaving some overhang for easy release.
- In a small bowl, whisk together the flour, baking soda and baking powder.
- In a medium bowl, whisk together the oil, sugars, cornstarch, tahini, milk, vanilla, salt and cinnamon.
- Add the flour mixture and stir until a smooth dough forms, then stir in the oats.
- Transfer the dough to your lined loaf pan and even it out with your spatula or hands. Sprinkle the chocolate and almonds on top and lightly press them in, then sprinkle with the flaky salt.
- Bake for 25-30 minutes then let cool a few minutes in the pan before pulling it out using the parchment paper overhang and placing on a wire rack to cool completely.
- It’s easier to cut if it has completely cooled, refrigerated is even better if you want clean cuts.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The tahini can be replaced with nut butter or nut-free butter.
- You can top it with whatever you like, doesn’t have to be chocolate and almonds.
- The oats are optional but they add a nice chewiness.
- They can be kept in a sealed container at room temperature for up to a week.