1. Preheat oven to 350 and line a 13×9 inch baking dish with aluminum foil and spray top of foil with cooking spray. In a small bowl, create your flax eggs by combining the ground flaxseed with the water and letting sit for a few minutes to thicken. Set aside.
2. In the bowl of a stand mixer (or hand mixer with large bowl) beat plant butter until light and fluffy, then add sugar and beat for an additional 2-3 minutes or until whole mixture is well combined and pale/fluffy. Add the flax egg mixture, beating until well incorporated, followed by vanilla extract and salt. With the mixer on the lowest speed, gently add the flour, followed by the white chocolate chips and half of the crushed candy canes.
3. Spread batter (it will be thick!) into the bottom of the prepared baking dish and smooth out the top as needed with a spatula. Bake at 350 for about 20 minutes, or until top is set and a toothpick inserted in comes out mostly clean.
4. Let cool completely before icing, topping with leftover crushed candy canes, and cutting into squares.
5. For the frosting: beat the plant based butter until pale and fluffy, then add extracts and then slowly add the powdered sugar and beat until a thick frosting comes together. Use coconut milk to loosen the frosting if it’s too thick. If its too thin, add a little more powdered sugar.
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Directions
1. Preheat oven to 350 and line a 13×9 inch baking dish with aluminum foil and spray top of foil with cooking spray. In a small bowl, create your flax eggs by combining the ground flaxseed with the water and letting sit for a few minutes to thicken. Set aside.
2. In the bowl of a stand mixer (or hand mixer with large bowl) beat plant butter until light and fluffy, then add sugar and beat for an additional 2-3 minutes or until whole mixture is well combined and pale/fluffy. Add the flax egg mixture, beating until well incorporated, followed by vanilla extract and salt. With the mixer on the lowest speed, gently add the flour, followed by the white chocolate chips and half of the crushed candy canes.
3. Spread batter (it will be thick!) into the bottom of the prepared baking dish and smooth out the top as needed with a spatula. Bake at 350 for about 20 minutes, or until top is set and a toothpick inserted in comes out mostly clean.
4. Let cool completely before icing, topping with leftover crushed candy canes, and cutting into squares.
5. For the frosting: beat the plant based butter until pale and fluffy, then add extracts and then slowly add the powdered sugar and beat until a thick frosting comes together. Use coconut milk to loosen the frosting if it’s too thick. If its too thin, add a little more powdered sugar.