Anything Goes Cookie Dough Vegan Energy Bars – a delicious recipe with flour, baking soda, salt, hemp, peaches, rolled oats. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F (190u00b0C). Line a rimmed baking sheet with foil or parchment paper leaving two-inch overhang on each side.
2
Combine flour, baking soda and salt in a medium bowl.
3
Beat margarine with sugars in large bowl. Beat in pumpkin puree and vanilla until blended. Gradually add in flour mixture; beat just until blended.
4
Beat margarine with sugars in large bowl. Beat in pumpkin puree and vanilla until blended. Gradually add in flour mixture; beat just until blended.
5
Stir in cinnamon and 2 cups (500 mL) seed mixture. Spread into prepared baking pan. 6. Top with remaining 1 cup (250 mL) seed mixture and gently press into dough.
6
Bake for 20 minutes or until edges are golden.
7
Place pan on a wire rack and cool for 20 minutes. Using foil overhang, lift out of pan and cool completely.
8
Cut into 24 bars.
560
kcal
Calories
2
g
Fat
128
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 1/4 cups (550 mL) all-purpose flour, 1 tsp (5 mL) baking soda, 1/2 tsp (2 mL) salt, 1 1/2 cups (375 mL) assorted seeds (hemp, raw sunflower and/or chia seeds), and more.
Yes, Anything Goes Cookie Dough Vegan Energy Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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