Delicious — and 100% vegan depending on the chocolate chips used.
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- 1/2 C buttery spread
- 1/2 C brown sugar (packed)
- 1/2 egg replacer (yolk)
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1 C flour (unbleached all purpose)
- 5 oz chocolate chips (semi-sweet) (chopped)
- 2 Tbsp soy milk
- 1/2 C hazelnuts (toasted and chopped)
In a large bowl, cream together the buttery spread and sugar until smooth and creamy.
Add the egg yolk replacer, vanilla and salt; mix until well blended.
Add the flour; pat the dough into an 8 x 8-inch baking pan (greased). Bake at 350 degrees for 20 minutes or until the dough pulls away from the sides of the pan / retains an indentation when lightly pressed.
In a double boiler, melt the chocolate and milk, stirring as infrequently as possible.
Pour the chocolate over the still warm baked cookie crust; spread evenly and sprinkle with the hazelnuts. Allow to cool and set; cut into squares.
Cover and store for up to two weeks in the refrigerator or a cool location.
© Mainly Vegan LLC