These Vegan Peanut Butter Cookie Bars are chewy and delicious. I used a smooth and creamy peanut butter, some non-dairy white chocolate chips, and a few other key ingredients. They are so good and they practically melt in your mouth. This is a dessert that your family will thank you for.
If you’d like to see some great kitchen essentials check out the ones I use by accessing my Shop Page at https://adriennesclassicdesserts.com/shop. You will see an excellent skillet that you can use for this recipe!
Vegan Peanut Butter Cookie Bars
1 Flax egg,
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 white chocolate Chips or dark chocolate chips.
-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, Bobsredmill.
-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 white chocolate chips until combined. You can add some of the white chocolate 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 white chocolate 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!