|
|
Chocolate Chip Cookie Wedges
|
|
|
| Category |
|
Desserts - Breads
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 cup light spelt flour
|
| |
3 cups quick oats
|
| |
1/2 tsp baking soda
|
| |
1/2 tsp salt
|
| |
3/4 cup vegan margarine
|
| |
1 cup packed brown sugar
|
| |
1/2 cup organic cane sugar
|
| |
1 tsp egg replacer in 2 tbsp water
|
| |
1/4 cup soy milk
|
|
|
| |
1 tsp vanilla
|
| |
3/4 cup non-dairy chocolate chips
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat oven to 350 degrees fahrenheit.
In a medium bowl, combine flour, oats, baking soda
and salt.
|
|
|
|
Preheat oven to 350 degrees fahrenheit.
In a medium bowl, combine flour, oats, baking soda
and salt.
|
|
|
|
Press dough firmly into greased or sprayed 10 inch
springform pan.
Bake for 35 to 40 minutes until golden on top. Cool
before cutting into wedges.
|
|
|
|
|
|
Originally Submitted
8/15/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Chocolate Chip Cookie Wedges recipe to your own private DesktopCookbook.
|
