I’m still working on getting my cookie recipe just right, but these are close enough that I thought I would share. The first night, I made this dough into regular cookies, then popped the rest of it in the fridge. When I tried to make cookies again the next day, the dough wouldn’t form back up. I got cookie crumbles. Or, as my husband lovingly pointed out, “Are you in there making trail mix?” Exactly.
So, I decided to take what was left and just press it into a baking pan and make bars. Easily done, and they came out really great–even better than when they were shaped into “normal” cookies. Hooray!
Chocolate Chip Cookie Bars:
(makes easily a dozen bars, cut smaller or larger for more…or less)
- 1/2 cup canola oil
- 1 T ground flax seeds
- 3 T unmilk
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2 T maple syrup
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 T baking powder
- 1 and 1/3 cup flour
- 1/3 cup chocolate chips
Take the flax seeds and mix with the unmilk in a small cup. Set aside while you work on this next part. Vigorously blend together the sugars, maple syrup, and canola oil in a medium bowl. Mix it for as long as you can stand, the longer you mix the better your cookie texture. Now, add in the flax and unmilk mixture and the vanilla. Stir to incorporate. Add in the salt, baking powder, and flour. Continue to mix until most of the flour is absorbed. Now, add your chocolate chips and stir until they are pretty evenly distributed. Lots of them will attempt to hang out at the bottom of the bowl.
Now, preheat your oven to 350 degrees. For ease of removal, you may want to lightly grease your 8×8 (or smallish) baking pan, or line the bottom with parchment paper. Press the cookie dough firmly in, and bake for about 10 minutes. The dough should be slightly golden on the top, if it isn’t, put back in for another 2 minutes.
Note–great mix-ins for these cookies would be: 1/4 cup of coconut, and/or walnuts, and/or pecans.