Ingredients
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tbsp ground flax combined with 6 tbsp water
- 1 tsp vanilla extract
- 1 1/2 cups Cake Flour
- 1/2 cup tahini
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Stevia Sweetened Chocolate Chips
- 1/2 cup vegan caramels, chopped
Instructions
- In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
- Add the flax egg mixture and vanilla, mix well (1 minute)
- Now add the tahini, mix to combine (Few seconds)
- In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing. Fold in chocolate chips, and chopped caramels.
- Press into an 8 inch pan
- Bake for 20 mins minutes or until golden brown on the top or a toothpick is inserted in the middle and comes out clean.
- Let them rest for at least 10 minutes to set. Garnish with Maldon salt.The bars will seem not done, but will continue to cook once removed. Slice and enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins