Cookie Dough Bars
Ooey-Gooey, fudgy and decadent, you'll never guess that chickpeas give these tasty morsels both their chewiness and a bonus dose of fiber and protein! Whether you're trying to mind your macros or just want something tasty on a Tuesday night, we love these Cookie Dough Bars.
- 2 (15 oz) cans chickpeas/garbanzo beans
- 1 3/4 cups quick or rolled oats
- 1/2 cup plain Greek yogurt
- 1/2 cup peanut butter
- 2 TBSP vanilla extract
- 4 tsp. baking powder
- 1 tsp baking soda
- 1 tsp. salt
- 1 1/2 cup brown sugar
- 3/4 cup honey
- 2 cups chocolate chips
- optional: 1/2 cup Roasted Cacao Nibs (if you like a little crunch)
Drain and rinse the chickpeas. Add everything except the chocolate chips to a blender or food processor and blend until smooth. Fold in half the chocolate chips.
Preheat oven to 350°F. Spray a 13x9 baking dish, or line with parchment paper. If you have a Chunky Candy Pan, this recipe works great in that; just line it with parchment paper first. Add the batter to the pan and top with remaining chocolate chips. Bake for 40-50 minutes, until a toothpick inserted near the center comes out clean. They will have a fudgy texture, but there shouldn't be raw batter in the middle any more. Let cool before cutting into squares and enjoying!
Note: this is not a low-calorie recipe.
Wondering about allergen substitutes? You can swap applesauce for the Greek yogurt, almond flour for the rolled oats, white beans for the chickpeas, or cooking oil or almond butter for the peanut butter. An additional 1 1/2 cup brown sugar can be swapped for the honey, or you can add 3/4 cup maple syrup instead of the honey, but you will need to increase the oats or almond flour by 1/4 cup.