- ¼ c vegan butter, softened
- ¾ c smooth or crunchy natural almond butter
- Egg replacer equal to 2 eggs
- ¾ c packed light brown sugar
- 1 tsp vanilla extract
- ¾ c quinoa flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 c semisweet dairy-free chocolate chips
Preheat oven to 350°F. Line an 8" square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.
Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in egg replacer eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25-35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.