The almost-vegan M&M cookie pie

Okay so this was delicious. But also made me and my brother feel kind of sick every time we ate it. Not sure what that means.

Here’s the story behind these guys. My step-mom comes downstairs and says “I have all these M&Ms and no time. Make something.” I get out a bowl and start mixing. Oh no! No eggs. Enter flax seed and milk as substitutes. Vegan? Oh yeah. M&Ms. Not really vegan. Finish mixing, enter pan into oven. Impatience ensues. Results in slightly undercooked M&M Cookie Wedges. That are quite delicious, despite lack of eggs and solid consistency. Flax seeds contribute slightly nutty flavor. Delicious with ice cream. Slight belly aches due to over consumption. Worth it.

Almost-vegan M&M cookie pie
Adapted from Nestle Toll House

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (for flax seed and other egg substitutes, check this out)
  • 2 cups M&Ms
Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs (or flax seed mixture), one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in m&ms. Spread into greased pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

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One Comment to “The almost-vegan M&M cookie pie”

  1. Katie, That looks so god and I’m ready for a snack!!

    Love you
    G Snow

    Hey, I’m going to make a sassy pizza soup!!!

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