Chocolate Chip Cookie Bars
These chocolate chip cookie bars are absolutely delicious and are made with a healthy twist! They are vegan and gluten free.
Equipment
- food processor
- baking pan
Ingredients
- 1 can white beans 15 oz
- ½ cup peanut butter
- ½ cup maple syrup
- 1 ½ tablespoon aquafaba the water from the canned beans
- 1 teaspoon vanilla
- ¼ cup almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- To a food processor, first add the wet ingredients. These are the beans, peanut butter, maple syrup, aquafaba, and vanilla. Blend those together.
- Next add the almond flour (you can also use oat flour if you don't have any), baking powder, baking soda, and dash of salt. Blend everything together until you have a thick and creamy consistency.
- Fold in the chocolate chips (don't blend those!). I like to add most of the chocolate chips in the batter and leave a little bit to top the bars with.
- Lightly grease a pan with coconut oil. Add the batter to the pan and spread it evenly using a spatula. Top with the rest of the chocolate chips.
- Bake the bars for 25-30 minutes at 350*F/ 175*C. If you’re making a double batch, bake for 45-50 minutes.
- *Note: for the video, I actually doubled the recipe and that's why they are quite thick. The standard recipe that I have written our for you makes for about ½ inch thick bars (if they are made in a 9x9 inch pan). The doubled version that I made here are about 1 inch thick when made in a 9x9 inch pan.
- When removing from the oven, give the bars plenty of time to cool before slicing them.
- This recipe makes about 9 bars.
Video
Nutrition
Calories: 208kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 177mgPotassium: 155mgFiber: 1gSugar: 21gCalcium: 49mgIron: 1mg
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