• 1.    In a medium bowl, add vegan butter (it should be at room temperature), sugar, vanilla extract and non-dairy milk. Stir to combine.
• 2.    Add both flours and stir again.
• 3.    Finally, fold in the chocolate chips.
• 4.    Line a baking pan (6’’x 6’’) with baking paper. Pour the batter in the pan and press with fingers until all the surface is well covered.

5.    For the chocolate ganache, melt the chocolate chips:

• Microwave option: Place the chocolate chips in a microwave-safe bowl. Put the bowl of chocolate chips into the microwave for 30 seconds on high power. Remove the bowl from the microwave and stir the chocolate. Place the bowl back for another 30 seconds on high power. After this, keep microwaving the chocolate chips on high power for 10-second increments, stirring in between every time until the chocolate is smooth and fully melted.
• Stove option (the one I’ve used): To melt chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over barely simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating.
• 6.    Add the melted coconut oil and whisk until combined.
• 7.    Pour the chocolate ganache over the cookie dough and refrigerate for a few hours (2-4), or until the ganache is hard enough to be sliced.
• 8.    Cut it in bars of the size you enjoy the most.
• 9.    Serve immediately.