Vegan Red Velvet Cookie Bars
Superfueled vegan cookie bars are the perfect sweet treat! Not to mention, with Valentine's right around the corner these beet-u-tiful bars are the perfect Valentine's treat!
Created by the wonderful Rachel. Check out her Instagram @sugaredandstirred for more amazing recipes!
Makes 16 bars
½ cup coconut oil, solid
¾ cup coconut sugar
1 chia egg: 1 tbsp Suncore Foods® White Chia Seeds + 3 Tbsp water
1 tsp lemon juice (or apple cider vinegar)
½ tsp vanilla extract
¾ cup all-purpose flour
2 tbsp regular, non-dutched cocoa powder
2 tbsp Suncore Foods® Red Beet Supercolor Powder
¾ tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
¼ cup Suncore Foods® Snow Quinoa Flakes
¾ cup dairy-free chocolate chips + extra for topping
1. Preheat your oven to 350°F and line an 8x8” baking dish with parchment paper - leave some overhanging as tabs to help you pull the cookie bar out later. Prepare your chia egg by combining the Suncore Foods® White Chia Seeds and 3 Tbsp of water in a small bowl; set aside to thicken.
2. In a medium bowl, use a large wooden spoon or hand mixer to combine the solid coconut oil and coconut sugar, making sure all lumps of coconut oil have been incorporated. Add the chia egg, lemon juice, and vanilla extract and mix until combined. Sift in the flour, cocoa powder, Suncore Foods® Red Beet Supercolor Powder, baking powder, baking soda, and salt. Use a spoon to mix until nearly combined. Add the Suncore Foods Snow Quinoa Flakes and chocolate chips and mix until combined.
3. Dump the cookie dough into your prepared baking dish and use your fingers or a flat kitchen object (like a measuring cup) to firmly press the dough into the dish. Top with extra chocolate chips, slightly pressing the chips into the cookie dough. Bake at 350°F for 15 minutes.
4. Allow your cookie bar to cool completely before removing from the baking dish. Carefully slice into 16 squares, wiping your knife between each cut for a cleaner look. Enjoy!