1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup applesauce
2 tsp. pure vanilla extract
1 (10 oz.) bag vegan semi-sweet chocolate chips
1 cup chopped toasted pecans or walnuts
1 cup dried cranberries or raisins
Amount per serving
Preheat oven to 375°. Line 13 x 9-in. baking pan with foil; coat with no-stick cooking spray. Whisk flour, baking soda and salt in bowl; set aside.
Beat sugars, Hellmann's® or Best Foods® Real Mayonnaise, applesauce and vanilla extract in large bowl with electric mixer 2 minutes. Beat in flour mixture on low speed in 3 additions just until combined. Beat in chocolate chips, pecans and cranberries. (Dough will be firm).
Evenly pat cookie dough into prepared pan. Bake 20 to 25 minutes until pick inserted in center comes out with moist crumbs attached. Let cool on wire rack. Lift out of pan and cut into bars.