This recipe is an alternative to cookie dough — no baking necessary, and we’ll be using an unrefined sweetener, a homemade oat flour and some natural (no sugar/salt/oil added) nut butter, PLUS a super-secret ingredient. This is the perfect way to indulge your sweet tooth, and you can store leftovers in the fridge or freezer. We’re adding chickpeas (aka garbanzo beans) to this recipe for some extra protein, fiber, and nutrients but you can’t taste them in the mix (besides, what doesn’t taste good when chocolate is part of the equation?).
Adding the chickpeas to this recipe makes it a little more satisfying, so it should keep you fuller for longer and more satisfied. I like to make these and have them on hand in the freezer for times when I want something sweet!
- 1 can Brandless Organic Garbanzo Beans, drained
- 1 ½ cups Brandless Organic Quick-Cook Rolled Oats
- 1/2 cup Brandless Organic Maple Syrup
- 2-3 tablespoons Brandless Organic Creamy Peanut Butter
- 2 teaspoons Brandless Organic Virgin Coconut Oil (optional)
- 1 teaspoon pure vanilla extract
- 1/4 cup (or as much as you’d like) chocolate chips to go in the bars
- 1/2 cup chocolate chips (for chocolate layer)
- Brandless Unbleached Parchment Paper
- Line a square pan or loaf pan with parchment paper.
- Drain your chickpeas and rinse until no foam appears.
- Add all the ingredients, excluding the chocolate chips, into a blender or food processor and blend until combined and smooth.
- Transfer the batter into a mixing bowl and add in the 1/4 cups of chocolate chips. Press the dough down in the pan to flatten evenly.
- Next add the 1/2 cup of chocolate chips (and optionally the coconut oil) into a bowl and microwave in 30 second intervals until melted. Stir to ensure it is smooth and then pour on top of the pan.
- Place the pan in the freezer for about 1-2 hours, or in the fridge if you prefer, just until the bars are firm enough to slice. Remove and slice into squares.