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Tollhouse Pan Cookies – Sharon Palmer, The Plant Powered Dietitian

These easy Tollhouse Pan Cookies are completely plant-based. Just pat the dough into a baking sheet and slice them into irregular squares for a simple, delicious treat. They’re super served warm fresh out of the oven!

Pat cookie dough evenly over a baking sheet, bake, cool slightly, and slice diagonally into uneven bars.


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Tollhouse Pan Cookies

  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    28 minutes

  • Yield:
    2 dozen bars/cookies 1x


These vegan Tollhouse Pan Cookies are as easy as can be; just mix up the dough, pat it out on a baking sheet, pop it in the oven, and slice them into bars.


  1. Preheat oven to 375 F.
  2. Whip (with an electric mixer for best results) together flax seed, chia seed, plant-based milk, and vanilla for 2 minutes.
  3. Whip in brown sugar, white sugar, and dairy-free margarine.
  4. Stir in baking soda and flour until smooth.
  5. Stir in chocolate chips and walnuts.
  6. Spray a baking sheet with nonstick cooking spray.
  7. Press cookie dough into pan to make a thin rectangular layer (will not cover entire surface of pan).
  8. Bake for about 20 minutes until golden brown and cooked through.
  9. Remove and allow to cool slightly.
  10. Slice into irregular squares. When cooled, store in an air-tight container.

  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 214
  • Sugar: 13 g
  • Sodium: 93 mg
  • Fat: 13 g
  • Saturated Fat: 8 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: vegan cookies, cookie bars, vegan dessert

For other cookie recipes, check out some of my favorites:

Lavender Almond Cookies
Peter’s Pepparkakor
Soft Molasses Cookies

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