Lemon-Glazed Chocolate Chip Cookie Bars

[Guest guest]

I usually substitute dried cherries in most recipes calling for dried

cranberries. They're easily available in Michigan.

 

 

* Exported from MasterCook *

 

Lemon-Glazed Chocolate Chip Cookie Bars

 

Recipe By :More Soy Cooking - Marie Oser

Serving Size : 27 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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olive oil spray

Bars

1 cup rolled oats

2 cups whole wheat pastry flour

1/4 cup soy flour

1 cup wholesome crisped rice cereal

1 teaspoon baking soda

1 teaspoon nonaluminum baking powder

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/2 cup dairy-free chocolate chips

3/4 cup dried cranberries

1/3 cup unsweetened applesauce

1/4 cup liquid Fruitsource

1 1/2 cups evaporated cane juice

1 tablespoon pure vanilla extract

1/2 teaspoon lemon extract

2 tablespoons egg replacer powder

1/2 cup water

1/2 cup enriched 1% fat soymilk

Glaze

1/4 cup enriched 1% fat soymilk

1/2 tablespoon rice butter spread

1 cup evaporated cane juice

1 teaspoon lemon extract

1 tablespoon cornstarch

1 tablespoon cold water

1/4 cup sliced almonds

 

Preheat oven to 350F. Spray an 11 x 17-inch jelly roll pan with oil.

 

Place the oats in food processor and process to flour. Place in a large bowl

and combine with pastry flour, soy flour, cereal, baking soda, baking powder,

cinnamon, and salt. Stir in the chocolate chips and cranberries and set aside.

 

Combine applesauce and Fruitsource in a medium bowl, and cream with the

evaporated cane juice, vanilla, and lemon extract.

 

In a small bowl, whisk the egg replacer powder with the water until foamy and

add to the liquid ingredients. Fold the liquid ingredients into the dry

alternately with the soymilk. Do not overbeat. Pour batter into the prepared

pan and bake for 30 minutes, or until tester comes out clean. Cool.

 

For the glaze: Heat soymilk in a small saucepan over medium-low flame with the

rice butter. Stir in evaporated cabe juice and lemon extract.

 

In a small bowl, blend cornstarch and water; add to pan, lower heat, and simmer

3 minutes. Remove from heat and place in refrigerator to cool for about 20

minutes. Drizzle glaze over cooled bars in pan and sprinkle with sliced

almonds. Place in refrigerator to set for 30 minutes before cutting into bars.

 

Description:

" Tart cranberries and chocolate chips fill these lovely cookie bars,

drizzled with a sweet lemon glaze and sprinkled with sliced almonds. "

 

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Per serving: 26 Calories (kcal); 1g Total Fat; (35% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 82mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0