Barefoot Vegan Mag Jan_Feb 2017

Chocolate Chip
Cookie Bars
These bars are FREAKY good. Packed with protein from the peanut butter, they’re basically a
workout food . . . that’s how that works, right? They’re sweet, chewy, ooey-gooey and very worthy
of your next girls’ night Netflix marathon.
INGREDIENTS:
1 cup (192 g) sugar
1 cup (180 g) peanut butter
¾ cup (180 ml) unsweetened almond milk
1 tsp vanilla extract
1 ½ cups (188 g) all-purpose flour
2 tsp (7 g) baking powder
¼ tsp salt
½ cup (100 g) vegan chocolate chips or chunks
MAKES 12
Tip For denser,
fudgier bars be sure
to refrigerate the
bars for at least 2
hours before eating.
Preheat the oven to 350ºF (175ºC). Line or grease an 8 x 8-inch (20 x 20-cm) baking dish and set aside.
In a stand mixer or large mixing bowl, beat together the sugar, peanut butter, milk and vanilla. Pour in the flour,
baking powder and salt and beat until a stiff batter forms. Fold in the chocolate chips, then add the batter to the
prepared baking dish, using a wooden spoon to press the batter evenly into the pan.
Bake for 20 to 25 minutes, then move to a wire rack to cool. Once completely cooled, cut into 12 equal bars and serve!
Recipe credit: All recipes in this article reprinted from Homestyle Vegan by Amber St. Peter with the
permission of Page Street Publishing Co.
Photo credits: Amber St. Peter
BAREFOOTVegan | 22