Vegan Peanut Butter Caramel Cookie Bars

Breakfast, Dessert, Gluten-Free, Vegan

I baked these delicious Vegan Peanut Butter Caramel Cookie Bars.  They were very moist, and they just melt in your mouth.  The peanut butter and chocolate caramel combination was a perfect match.  This is a great treat that your entire family will enjoy.

I love to buy my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.

Vegan Peanut Butter Carmel Cookie Bars

1 Flax egg, Bob’s Red Mill Gluten free Egg Replacer, @bobsredmill
1 Cup of blanched almond flour
2 Tablespoons of coconut flour
1 Cup of organic granulated sweetener or coconut sugar sweetener
1/2 Cup of peanut butter
1/4 Cup of coconut milk
1/8 Teaspoon of vanilla extract
1/2 Cup of nondairy caramel chocolate chips or chocolate chips. (Lilly’s)

-Preheat the oven to 350F/180C. Line a 8 x 8 inch pan with parchment paper then set aside.
-Prepare your flax egg according to directions on packaging, Bob’s Red Mill.
-In a large mixing bowl, combine your dry ingredients and mix well. In a separate medium bowl, mix in the flax egg, peanut butter, coconut milk and vanilla extract. Combine well.
-Mix your wet ingredients into the dry and combine well, then fold in the caramel chips until combined. You can add some of the caramel chips to the top of the cookie bars also if desired.
-Pour the cookie bar batter into the lined baking pan with parchment paper and spread out evenly. Top with extra nondairy caramel chips and bake for 20-25 minutes, or until the edges are golden brown and a toothpick is inserted in the middle comes out clean. Then remove cookies from the oven and allow them to cool in the pan completely then slice bars and enjoy!

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