Ingredients

for egg replacer

• 4 Tbsp Mung bean (soaked in ¼ cup of warm water, and blended to make vegan egg replacer)

• 1 ripe banana

• Pinch of black salt

• Pinch of turmeric

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Ingredients

for dough

• 2 ¼ cups all-purpose flour

• 1 tsp. baking soda

• 1 tsp salt

• 1 cup vegan butter (2 sticks)

• ¼ granulated sugar

• ¼ packed brown sugar

• Egg replacer (equaling two eggs, approximately ¼ cup, give or that that banana can add bulk)

• 2 tsp of vanilla extract

• 2 cups vegan non-dairy chocolate chips

• 1 ½ cups unsweetened coconut flakes

 

Instructions

1. Make the egg replacer. Soak the Mung beans until they have absorbed all the liquid, some liquid may remain, use that in the replacer mixture, it has a lot of protein. In a blender add the soaked Mung beans, its liquid and blend until smooth. Add in the ripe bandanna, black salt, and turmeric, blitz until smooth and frothy (if you need to add a small about of water do so, the consistency should be that off beaten eggs).

2. Pre-heat oven to 375F

3. Line a 9”X13” pan with parchment paper

4. In the bottom of the pan add the coconut flakes

5. In a bowl, sift  the flour, salt, and baking powder

6. In a large mixing bowl beat the vegan butter, sugar, brown sugar, vanilla until creamy.

7. To the butter mixture add in the egg replacer, and beat.

8. Beat in flour mixture gradually

9. Mix in chocolate chips

10. Add the mixture to the pan on top of the coconut

11. Bake for about 30 min or using a toothpick in the middle of the dough, insert and the toothpick should come out clean with no crumbs or sticky dough. Dough should be firm to the touch.

12. Remove from oven and let cool.

13. Before cutting place in the refrigerator for 30 minutes, letting the chocolate chips firm up.

14. Remove from pan

15. Using a serrated knife cut into roughly 2”x2” squares

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NOTE: If you would like to add 1/4  cup chopped nut such as pecans, walnuts or peanuts you can. Just toss them in a Tablespoon of flour before mixing into the batter.

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