Vegan Ginger shortbread bars

IMG_8225IMG_8214IMG_8215IMG_8217IMG_8219IMG_8224I 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:)

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