Two great tastes that taste great together…
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- 1/4 C buttery spread
- 3/4 C brown sugar (packed)
- 1 egg replacer
- 1 tsp vanilla
- 1/4 C peanut butter (creamy)
- 1/2 C flour (unbleached all purpose)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 C peanuts (unsalted roasted and chopped)
- 6 oz chocolate chips (semi-sweet)
Melt the buttery spread in a pan; remove from the heat. Stir in the sugar, egg replacer, vanilla and peanut butter; mix well.
In a separate small bowl, mix the flour, baking powder and baking soda.
Add the dry ingredients to the buttery spread mixture; add the peanuts and chocolate cihps and stir until well blended.
Turn the dough into an 8 x 8-inch baking pan (greased); bake at 350 degrees for 25 minutes or until lightly browned on the bottom. Cool and cut into squares.
Cover and store for up to two weeks in the refrigerator or in a cool location.
© Mainly Vegan LLC