AuthorPooja SundariaCategoryBaking, VeganHello foodie fellows! I have completed my Monday vegan baking project and loved to see my daughter eating her food with these bars. Chocolate bars are one of my favourites. Yes, I love to have chocolate chip cookies as a sidekick with my morning tea or any time of day as sweet and my family as well. This simple and versatile chocolate recipe, you can make easily.
For the last two days, my munchkin was not eating anything so I came up with the idea to make these salty chocolate and cranberry cookie bars. These heavenly delicious cookies bar with dark chocolate and cranberry and she loved it. These cookies bar easy to make and incredibly delicious. Even you can freeze them for the future.
For these delicious cookies bars, you don’t need eggs or dairy products. But, still too yum. I have added 80% dark chocolate and dried cranberry. You can add any topping you like or sprinkles totally up to you, feel free to create your own style cookies bar.
I love dark chocolate and my munchkin too, so that’s why I prefer to add the finest dark Belgium chocolate and slightly tanginess of cranberry. These cookies bar easy to make, vegan dairy-free, chocolaty with crispy edges and perfectly delicious. At least, now she eating her food with this beautiful gooey chocolate cookies bar.
Well, you can freeze these bars and tastes delicious when thawed. Just wrap individual bars in foil properly, then put into the freezer-safe Ziploc bag. Whenever you want to eat, let them thaw unwrapped and enjoy.
Enjoy. Stay healthy, stay humble!
Serving: 8x8 pan
Ingredients
Instructions
Preheat the oven to 180 degrees.
Line an 8x8-inch baking pan with parchment paper Spray lightly with non-stick spray and set aside.
In a bowl add vegan butter and whisk until light and creamy. Now add in brown sugar and mix it really well. Add in coconut condensed milk and vanilla and flax egg and combine it.
Now sieve in all-purpose flour and baking soda until the mixture is well combined. You can add in the almond milk if you feel it's too doughy. We are not looking for a runny batter, it has to be thick and semi dough.
Now fold in half of the chocolate chunks and cranberry. Spread the batter in an 8 square baking tin, and top it with the remaining chocolate.
Bake in a pre-heated oven for about 20 to 22 mins at 180 degrees.
Once baked top it with some sea salt.
Ingredients
Directions
Preheat the oven to 180 degrees.
Line an 8x8-inch baking pan with parchment paper Spray lightly with non-stick spray and set aside.
In a bowl add vegan butter and whisk until light and creamy. Now add in brown sugar and mix it really well. Add in coconut condensed milk and vanilla and flax egg and combine it.
Now sieve in all-purpose flour and baking soda until the mixture is well combined. You can add in the almond milk if you feel it's too doughy. We are not looking for a runny batter, it has to be thick and semi dough.
Now fold in half of the chocolate chunks and cranberry. Spread the batter in an 8 square baking tin, and top it with the remaining chocolate.
Bake in a pre-heated oven for about 20 to 22 mins at 180 degrees.
Once baked top it with some sea salt.