Vegan Carrot Cake Cookie Bars

October 8, 2015

As many of you know or are learning, our Skratch Labs Cookie batter is pretty versatile stuff; you can make savory cookies, sweet cookies, berry cookies, chocolate chip cookies, s’mores bars….did you know that you can also make vegan cookies with our Cookie recipe? 

On our Cookie Mix recipe, you’ll see that there are no animal or dairy ingredients in the mix. However, we do call for one egg and a stick (1/2 cup) of butter to make cookies in the most straightforward way. Therefore, to make vegan cookies with the Cookie Mix, all you need to do is substitute the egg and butter.

This may sound rather straightforward, and it is, so long as you keep a few things in mind: the butter and egg called for in our basic cookie recipes serve several purposes – the butter provides fat and that fat contributes to the moist, frankly-addictive texture of the baked cookies. The egg provides moisture and binder to the baked cookies. If you don’t add in that moisture, fat and binding agent you’re likely to have baked cookies that are dry, and crumbly and they’ll fall apart in your pocket. In a nutshell, they’ll be less delicious, less functional on the go and then you won’t have cookies to share with your friends! Horror!

Vegan Carrot Cake Cookie Bars
1 batch Skratch Labs Cookie batter (minus the egg and butter)

1 cup coconut butter, warmed

3 tsp of egg replacer + 2 tablespoons water

¼ cup raisins

½ cup shredded carrots

¼ cup chopped pecans, lightly toasted

3 tablespoons maple syrup

Preheat the oven to 350°F degrees and line a pan with parchment paper. Mix the egg replacer with the water an allow to sit for 2-3 minutes. Follow the cookie directions – combining the warm coconut butter, bloomed egg replacer, maple syrup and cookie mix in a bowl. Sprinkle ½ of dough over the bottom of the prepared pan, then sprinkle the raisins, carrots and pecans, then sprinkle the remaining ½ of the dough. Press into the pan and bake until golden brown, cool completely, cut and enjoy!

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