Toll House chocolate-chip cookie bars were a childhood favorite that I have not been able to veganize successfully until recently. The below recipe took a few attempts to get right, and I am really happy with the results.
In a bowl, mix together
2 2/3 cup whole-wheat pastry flour
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
and set aside.
In a second bowl, blend with a hand-held electric mixer
5 oz. okara
1/2 cup (one stick) Earth Balance (or other vegan butter substitute)
1/4 cup brown rice syrup
1/4 cup agave nectar
1 1/2 cups sugar
2 tsp. vanilla
and mix until well incorporated and creamy.
Variation: You can replace the margarine with an equal amount of canola oil. You can also use 1/2 cup brown rice syrup and omit the agave nectar.
Slowly incorporate the dry ingredients into the liquid ingredients, using the hand-held electric mixer. Once the dough is well incorporated, stir in
1 1/3 cup chocolate chips
1 cup chopped walnuts
Scrape the dough into a lightly oiled 9x13-inch pan.
Spread the dough so that it is evenly distributed across the surface of the pan.
Bake at 325 degrees Fahrenheit for 50-55 minutes. The cookie bars will be pretty gooey just out of the oven, but will solidify as they cool.