Peanut Butter Cookie Bars (Vegan)
The traditional peanut butter cookie—chewy on the inside, crispy on the outside—made simple. A classic cookie made into a dairy-free bar.
Ingredients
- 8 tbsp / 113 grams plant based butter with salt (room temperature)
- ½ cup / 132 grams creamy peanut butter
- ½ cup / 100 grams cane sugar
- ½ cup / 100 grams coconut sugar
- 2 tsp vanilla extract
- 1½ cups / 180 grams all purpose flour
- Egg substitute - 2 tbsp water, 2 tsp baking powder and 1 tsp oil (olive oil)
- 1½ cups Unreal Dark Chocolate Peanut Gems + extra for the top (you will need 2 bags)
Instructions
- Pre heat the oven to 350F. Line an 8x8 square pan with parchment paper. Take 1 cup of the Unreal Dark Chocolate Peanut Gems and crush them and add 1/2 cup whole ones to the crush ones.
- In a medium bowl, add the cane sugar, coconut sugar, butter and peanut butter. With a hand mixer, blend the sugar, butter and peanut butter on medium speed for 2 to 3 minutes.
- In a small container, make the egg replacement by combining the water, oil and baking powder. Mix the ingredients to combine and immediately add to the peanut butter mixture along with the vanilla extract. Continue blending on medium speed for another minute.*the egg replacement should not be made ahead of time. Bring the mixture together when you are ready to add it to the batter
- Add the flour to the wet ingredients and blend until almost no flour can be seen. Add the 1 1/2 cup of Unreal Dark Chocolate Peanut Gems ( 1 cup of them crushed, 1/2 cup of them whole) to the batter and fold them in.
- Place the batter in the prepared pan, spread it out evenly and press it down. Place a handful of Unreal Dark Chocolate Peanut Gems to the the top of the batter.Bake the bars for 30 minutes. Once out of the oven, let the bars cool in the pan for 20 to 30 minutes before transferring them to a cooling rack. Store the peanut butter bars in an air tight container on the counter top. They will remain fresh for 3 to 5 days.