Sweet and chewy with that classic cookie dough flavor, these chickpea protein bars taste just like your favorite dessert! Even better, they rely on a short list of pantry staples, so you can throw them together anytime. And with 12 grams of protein in each bar, they’re the perfect way to fill up on the go! {Vegan, dairy-free}
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Chickpea Protein Bars
Chickpeas are a must in our pantry for so many reasons. Sure, they’re great in soups, salads, and hummus, but they’re also the perfect base for homemade protein bars!
And don’t worry, these chickpea protein bars don’t taste like beans. Once mixed with the maple syrup and protein powder, they add a creamy texture and slightly nutty flavor that really brings everything together. It’s the perfect snack!
For more homemade protein bars recipes, try this Peanut Butter Protein Bar Recipe or Key Lime Protein Bars!
Why We Love This Chickpea Protein Bar Recipe
- Packed with plant-based protein, healthy fats, and fiber
- Formulated by a Registered Dietitian to be a better-for-you post-workout snack
- Can be made vegan or dairy free
- Contains 12 grams of protein and 5 filling grams of fiber per serving
- More budget-friendly than store-bought and easy to make
- Made with simple ingredients already in your pantry
Ingredient Notes
- Chickpeas: You can use either canned chickpeas or dried beans you cook yourself. These are also often called garbanzo beans.
- Vanilla protein powder: Feel free to use any brand you like! I’m a big fan of Good Protein and their delicious plant-based protein powder. Use code ELYSIA30 to save 30% on your first order!
- Natural peanut butter: For a nutty flavor and to keep the bars nice and chewy. Feel free to use almond butter or sunflower seed butter instead.
- Maple syrup: For just enough sweetness.
- Cinnamon: I love how the cinnamon adds a warm, cozy flavor. You can reduce the amount or leave it out if preferred.
- Vanilla extract: For a little extra vanilla flavor.
- Salt
- Mini chocolate chips: These are key for that cookie dough flavor! Feel free to use dairy-free chocolate chips if you’re fully plant-based.
Step-by-Step Instructions
- Place the chickpeas into the food processor and process until broken down.
- Add the remaining ingredients other than the chocolate chips and blend until a smoothie cookie dough-like consistency is formed.
- Mix in the mini chocolate chips using your hands, a large spoon or quickly pulse in the food processor until evenly distributed throughout the cookie dough mixture.
- Line an 8×8 square baking pan with parchment paper. Press the cookie dough mixture into the pan using a spatula or the back of a spoon until evenly distributed. Place in the freezer for 1-2 hours or until firm enough to cut into bars.
- Remove from freezer and cut into 8 bars. Store in the fridge or freezer.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- This recipe calls for a can of chickpeas, which is the fastest way to make these chickpea cookie dough bars. If you have time, it’s recommended that you remove the chickpea skins before blending the chickpeas as it results in a smoother cookie dough consistency.
- If the cookie dough mixture feels warm after blending it, place in the fridge for about 10 minutes before adding the chocolate chips to prevent the chocolate from melting into the cookie dough.
Recipe FAQs
I haven’t tested these bars with a different type of bean, but if you can’t have chickpeas for some reason, they may work with white beans. You will likely need to adjust the amount of protein powder to get the right texture.
No, these homemade vegan protein bars should be stored in the fridge. Although some of the ingredients are shelf-stable, the maple syrup and chickpeas must be refrigerated to stay fresh.
I recommend using small, mini chocolate chips since they fit into the chickpea chocolate chip bars nicely and have just enough crunch. This also reduces the amount of sugar you’re using while still offering that chocolate flavor. Feel free to use any type of mini chocolate chips that fit your nutritional goals (or budget).
Storage Guidelines
To refrigerate: Store the bars in an airtight container in the fridge for up to 1 week.
To freeze: For longer storage, transfer them to the freezer and store for up to 3 months. It can help to wrap each bar with parchment paper or saran wrap to make them easier to grab and go. Let them thaw before serving (or pop them in your lunch bag and they’ll be perfectly thawed by lunch time).
Serving Suggestions
We enjoy these chickpea cookie dough bars as a healthy snack after school, working out, or anytime we need something to tide us over between meals. Since they’re high in protein and fiber, they’re naturally satiating on their own.
But if you want a heartier snack, try pairing them with a protein shake, fresh fruit, or some raw veggies.
Recipe Variations
- Make cookie dough balls: Instead of bars, feel free to form the mixture into bite-sized balls like these Cookie Dough Bliss Balls. They’re the perfect size for an after school snack!
- Drizzle with chocolate: For extra chocolate crunch, drizzle the bars with a little melted chocolate. So good!
- Play with mix-ins: In addition to the chocolate chips, you can try adding chopped nuts, coconut flakes, and more.
More Bars & Bites You’ll Love
- Healthy Granola Bar Recipe
- Homemade Larabar Recipe
- Chickpea Cookie Dough Bites
- Healthy Oatmeal Breakfast Bars
- Lemon Larabar Recipe
Did you make this recipe? Scroll down to leave a star rating and review!
Chickpea Cookie Dough Protein Bars
Ingredients
- 1 19 ounce can no salt-added chickpeas
- 1/2 cup vanilla protein powder
- 1/2 cup natural peanut butter
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 – 1/2 cup mini chocolate chips
Instructions
- Place the chickpeas into the food processor and process until broken down.
- Add the remaining ingredients other than the chocolate chips and blend until a smoothie cookie dough-like consistency is formed.
- Mix in the mini chocolate chips using your hands, a large spoon or quickly pulse in the food processor until evenly distributed throughout the cookie dough mixture.
- Line an 8×8 square baking pan with parchment paper. Press the cookie dough mixture into the pan using a spatula or the back of a spoon until evenly distributed. Place in the freezer for 1-2 hours or until firm enough to cut into bars.
- Remove from freezer and cut into 8 bars. Store in the fridge or freezer.
Notes
- This recipe calls for a can of chickpeas, which is the fastest way to make these bars. If you have time, it’s recommended that you remove the chickpea skins before blending the chickpeas as it results in a smoother cookie dough consistency.
- If the cookie dough mixture feels warm after blending it, place in the fridge for about 10 minutes before adding the chocolate chips to prevent the chocolate from melting into the cookie dough.
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