Vegetable oil for greasing 4 packages
Nature’s Path® FlaxPlus Instant Oatmeal 1/4 cup dark brown sugar 1/2 tsp baking powder 1/2 tsp salt 2/3 cup semi-sweet chocolate chips 1/3 cup vegetable oil 2 large eggs, lightly beaten or egg replacer 1/4 cup vanilla soymilk or plain dairy milk (see note) 1 tsp vanilla
Place racks in top third and middle of oven and preheat to 350°F. Lightly oil an 8-inch square baking pan.
In a medium bowl, combine instant oats, brown sugar, baking powder, and salt. Stir in chocolate chips. In a small bowl, combine oil, egg or egg replacer, soymilk, and vanilla. Stir liquid into oats mixture just until oats are moistened.
Transfer dough to baking pan and spread off top. Bake for 14 minutes. Rotate pan and bake until middle feels firm and a clean toothpick inserted in center comes out clean, 12 to 16 minutes longer. Set pan on cooling rack. When cool, slice down the middle, then slice each side into 5 bars. Carefully remove with a spatula. Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.
NOTE: If using dairy milk, add 1 tsp vanilla and an additional TBS brown sugar. Makes 10 soft, chewy bar cookies At Nature’s Path we recommend you use organic ingredients whenever possible.
