Chickpea Cookie Dough Protein Bars
Servings 8 bars
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}
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 8x8 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.
Nutrition
Calories: 236kcalCarbohydrates: 23gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 15mgSodium: 286mgPotassium: 228mgFiber: 4gSugar: 10gVitamin A: 27IUVitamin C: 0.1mgCalcium: 82mgIron: 1mg
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