This recipe is...delicious! If you love cookie bars but don't eat gluten or animal products, these are PERFECT. They have only a few ingredients that most of us have on hand when you eat the way I do. And they're also full of protein because the main ingredient in these is beans! But you'd never know. I haven't quite found the right baking length for these, but I enjoy eating cookie bars when they're still a little gooey anyway. You can thank Sharon at The Honour System for this original recipe, but here's how I make them.
- 1 can garbanzo beans/chickpeas, rinsed
- 1/2 cup natural peanut butter
- 1/2 cup maple syrup
- 1/4 cup Honee (or another 1/4 cup maple syrup)
- 2 tsp vanilla
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch of sea salt (if PB isn't salted)
- 3/4 cup non-dairy chocolate chips
- Preheat oven to 300 degrees and line a loaf pan with parchment paper.
- Add beans through salt to a food processor or high-speed blender. Blend until a smooth batter.
- Stir in 1/2 cup chocolate chips, pour batter into loaf pan, and smooth it out.
- Press other 1/4 cup chocolate chips into the top.
- Bake for 1 hour 30 minutes or desired level of gooey/done. :)
- Let cool for at least 30 minutes. This will help it solidify, but you can eat it as soon as you want if you want it less solid.
If you up the temp to 350 and bake for an hour, it'll brown up and make the edges crispy. I don't like that effect as much, so I lowered the temp and let it bake for a little longer. They're still pretty gooey when they come out, but they're delicious. Honestly, I should just leave out the baking powder and soda, add less maple syrup, and eat the batter next time. YUM! :)
Eat your fruits and veggies, kids.