Tollhouse Pan Cookies

29 November 2021 4 years ago113 Views

These easy Tollhouse Pan Cookies are completely plant-based. Just pat the dough into a baking sheet and slice them into irregular squares for a simple, delicious treat. They’re super served warm fresh out of the oven!

Pat cookie dough evenly over a baking sheet, bake, cool slightly, and slice diagonally into uneven bars.

Tollhouse Pan Cookies

(4 votes, average: 5.00 out of 5)
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5 from 4 reviews

Author: The Plant-Powered Dietitian
Total Time: 28 minutes
Yield: 2 dozen bars/cookies

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Description

These vegan Tollhouse Pan Cookies are as easy as can be; just mix up the dough, pat it out on a baking sheet, pop it in the oven, and slice them into bars.

Ingredients

2 tablespoons flax seed, ground
2 tablespoons chia seed
¼ cup plant-based milk (i.e. soy, almond)
1 teaspoon vanilla
½ cup brown sugar
½ cup white sugar
¾ cup dairy-free margarine
1 tsp baking soda
2 ¼ cups all purpose flour
1 ½ cups dairy-free chocolate chips
½ cup chopped walnuts

Instructions

Preheat oven to 375 F.
Whip (with an electric mixer for best results) together flax seed, chia seed, plant-based milk, and vanilla for 2 minutes.
Whip in brown sugar, white sugar, and dairy-free margarine.
Stir in baking soda and flour until smooth.
Stir in chocolate chips and walnuts.
Spray a baking sheet with nonstick cooking spray.
Press cookie dough into pan to make a thin rectangular layer (will not cover entire surface of pan).
Bake for about 20 minutes until golden brown and cooked through.
Remove and allow to cool slightly.
Slice into irregular squares. When cooled, store in an air-tight container.

Prep Time: 8 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American