Daniel’s Everything Cookie
My husband came home from band practice saying he was craving something gooey, chocolately, with oats and peanut butter. And so I made these for him, adapted from Chef Chloe’s Beach Cookies.
Heat oven to 350. Melt a 1/2 cup of vegan margarine and pour into a 9 x 13 pan. Crumble up about 2 cups of graham crackers and pour into pan, lightly patting and evening it out with your hands.
In a bowl, whisk together 1 cup of canned coconut milk, 1/4 cup agave, 1 tsp vanilla, 1/8 tsp sea salt and 2 tbsp corn starch. Pour this mixture over the graham crackers. Then sprinkle some rolled oats on top, as well as vegan chocolate chips. Push the chips down into the mixture so they stick in there really well. Then spoon some peanut butter on top of the mixture, spacing evenly.
Bake for 10 minutes and then using a knife, gently swirl together the peanut butter and chocolate. Bake for another 15-20 minutes or until it starts to look brown and bubbly on top.
You can eat it hot out of the oven like Daniel did that night, or refrigerate it for a couple of hours and then slice it up into squares.