I adapted this recipe from Deborah Madison’s vegetarian cookbook replacing butter with the vegan option Smart balance as well as a few other tweaks. It’s softer and richer in my opinion than with real butter (I have nothing against real butter here, I just find myself avoiding dairy more and more these days) It’s a super simple recipe and a totally delicious treat.
Ingredients: 3/4 C rolled oats, 1/2 pound Smart balance butter replacement (1 Cup), 1 C light brown sugar, packed
1/4 tsp salt, 1 Tbs ground ginger, 11/2 C flour, 1/2 C dark chocolate chips (dairy free kind).
1//Preheat the oven to 350. Beat your Smart balance ‘butter’ and sugar together until creamy and light.
2//Add in the salt, ginger and rolled oats.
3//Add in flour and choc chips.
4//Spread the batter into a 9×12 pan and bake for 30-35 minutes.
5//Let cool on a rack, cut into squares and enjoy!
This is great for a dessert treat with almond milk:)