You’ll never guess the secret ingredient in these vegan cookie bars…
I believe that healthy baking should never sacrifice flavor! And these sure don’t. They are healthy, vegan, gluten free, and (almost) guilt free. They rely on natural sugar (I chose honey (not vegan), but you can also maple syrup or agave syrup) instead of refined, white sugar. And let me tell you they are delicious. They are exactly what you need at the end of a stressful week, without completely blowing your new years resolutions!
Oh and I forgot to tell you the secret ingredient. It’s chickpeas! They create a great, neutral base for this cookie bar.
I used this recipe from Ambitious Kitchen and modified slightly. She described them as “blondies”, but I feel they are much more like cookie bars! Whatever you want to call them – they are still quite tasty.
- Cooking Spray
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup all natural almond butter
- 1/3 cup honey (maple syrup or agave to make vegan)
- 2 teaspoons vanilla
- 1/2 tsp salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Dash of Cinammon
- 1/3 cup mini chocolate chips plus 2 tablespoons
- Preheat oven to 350 degrees and spray 8×8 inch pan with nonstick cooking spray.
- In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips. I used these mini chocolate chips because I thought the proportion would be better, but use what you have.
- Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
- Cool pan for 20 minutes on wire rack and cut into squares.