Vegan 7-Layer Cookies

11 Aug

I have not baked much. I have been busy running and doing all sorts of other shenanigans in June and July.

When I decided to start my second installment CHALLENGE in August it was time to bake something ASAP. One of my favorite bars to make is a 7 layer bar. I like lots of stuff in my cookies and bars. It is like when I go get fro-yo I like just a little bit of yogurt and the rest of the bowl is toppings. Imagine that right?!
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I saw this soft and chewy 7 layer magic bar cookie recipe and I knew that would be it!! It just so happened that I needed to bake something for my Cascade Lakes team. I made some amazing carmelita cookies last year for our pre-HTC team meeting. I needed to one up those! July 31st I made these amazing 7 layer cookies.

It was an accident really that they were vegan but you can easily make them regular (with butter and 1 egg).

WHAT YOU NEED:
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3/4 cup Earth Balance spread, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tbsp. egg substitute + 3 tbsp. of water (mixed together)
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup coarsely chopped graham crackers and crumbs, about 4 full-size cracker sheets
1 cup mini dark chocolate chips
3/4 cup BIG milk chocolate chips (for REAL vegan–use vegan chocolate chips)
3/4 cup peanut butter chips
3/4 cup sweetened shredded coconut

WHAT TO DO:
1.Combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.

2.Add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

3.Add the graham crackers (include the fine crumbs too, they act as flour here and are important), chocolate chips, peanut butter chips, coconut and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
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4.Refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

5.Preheat oven to 350F and spray with cooking spray. Place 2 inch balls on baking sheet, spaced at least 2 inches apart. For soft and chewy: bake for 11-12 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. For crunchy: bake 14-15 and browner on top.

6.Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. HA! If they last that long!

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They were delicious! I ate way too many on the eve of August 1st and I let my teammates eat the rest! They went over very well! I made a mix of soft & chewy and crunchy. I never got an answer if one or the other was better. 🙂

Anyone bake anything good lately??

11 Responses to “Vegan 7-Layer Cookies”

  1. MoM August 11, 2013 at 11:29 PM #

    NO, unfortunately!

  2. Change of Pace August 12, 2013 at 4:46 AM #

    Oh my goodness- those sound and look amazing! Thank you for sharing the recipe!
    I haven’t baked very often lately. However, last weekend we had some peaches that were getting too soft, so I made the most delicious vegan peach crisp. We ate it in two sittings!

  3. olivetorun August 12, 2013 at 5:16 AM #

    Those look delicious… I had to share it on twitter 🙂

  4. Kara August 12, 2013 at 8:52 AM #

    I need those in my life immediately. YUM!!!!

    • Leslie @ TriathleteTreats August 12, 2013 at 1:56 PM #

      You definitely need them in your life!! They were delicious!!! You are in recovery so you should totally make them!! 🙂

  5. Mallory August 12, 2013 at 1:58 PM #

    I want to eat one thousand of these!

  6. hylaridenour August 12, 2013 at 8:14 PM #

    Those are INSANE!!!

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