These cookie bars are AMAZING. We eat them all the time, so I don't know why it's taken me so long to post the recipe...it's probably because I'm too busy eating them....
The BEST part about making these cookies is giving them to people who don't know about the secret ingredient (BEANS) and then springing it on them right as they're about to grab another one. NO ONE ever believes me at first. That's how good these are!
Also, there's only 2 tbsp of sugar for the whole batch. THE WHOLE THING. Witnessing nutrition magic right now, guys.
I will say that the first time I tried crafting something out of chickpeas I didn't own a good blender or food processor so they turned out a little...chunky. It took a good year before Scott & I were willing to venture down the bean dessert road again. Moral of the story - you need a food processor or high-quality blender to really get the best product. And not be scarred for life.
If you like gooey cookie goodness, I 100% guarantee that you will not be disappointed by these cookie bars. Try them out and then tell me how good they are.
Chickpea Cookie Bars
1 can chickpeas (garbanzo beans), drained
1/4 cup peanut butter (or other nut butter)
1/4 cup oatmeal or oat bran
2 tbsp sugar (I like using turbinado)
3/4 tsp baking powder
1/4 tsp salt
1 tbsp vanilla
1/4 cup chocolate chips
Preheat oven to 350F.
Place all ingredients except chocolate chips in food processor and blend until smooth and consistent texture is reached.
Scoop "cookie dough" into bowl and fold in chocolate chips.
On parchment paper, spread dough into an even-ish square using a spatula. Place dough + parchment paper on cookie sheet or square pan.
Bake for 25-30 minutes.
Remove from pan and cool on wire rack; Cut into 16 squares.
Love this recipe? Think it needs some tweaks? Comment below & let us know!