By Bixer on January 22, 2008
Photo by Xanthia
Photo by Xanthia
"Delicious vegan blondies! YUM!"
Serving Size: 1 (50 g)
Servings Per Recipe: 24
"I put in a cup of oats for one cup of the flour, and they were delicious! A keeper!"
"Oh yum! I wanted to make the chocolate chip cookies from Vegan with a Vengeance to round out my holiday cookie trays. I have found, however, that my cookie trays are too large for the oven in my new apartment, so I decided on bar cookies instead. I made these tonight and they are tasty! The oil makes for a lighter and flakier bar than ones that are made with margarine (or butter). They rose up really high, like a cross between a cake and a brownie. Great recipe!"
"So very very good. I used 1/2 cup of brown sugar out of the sugar total and half soy creamer for the soymilk total. Really tasty."
"I'm pretty new to all this, but my son has food allergies so I am exploring my options. He needs to eat primarily vegan, and finding store bought cookies that have the home made taste is hard to find. These cookies turned out great. They were easy and my kids (and husband) love them. Because my son has an allergy to soy, I replaced the soymilk with ricemilk. Also because we need to avoid wheat, I replaced the flour for Spelt. FANTASTIC results! Just a small note though, for it to be true vegan, you'll need to use a vegan chocolate chip."
"I made these on a sudden whim because I was going to fall down without a good dose of something sugary and baked. I'm munching on one right now, still warm from the oven, as I write this. Nom nom nom!!! They're light and soft and cakey. They could totally sustain the extra weight of added oats, or nuts, or seeds/grains, or some whole wheat flour, etc. I can't wait to start trying variables! The recipe "as written" is superbly easy and quick to make, turns out lovely and soft and sugary and just exactly what I needed this evening. Thanks!"