I have such a sweet tooth, I probably have something sweet every single day. My favorite ways to indulge include a bowl of moose tracks ice cream, a warm gooey brownie, or a chocolate chip cookie. But to keep things on the healthy side, I keep my brownie energy bites, birthday cake protein bites, and chickpea cookie dough bites in rotation. Now, these vegan cookie dough bars are also going to be a healthy treat that I make all the time! I use the same chickpea cookie dough as my chickpea cookie dough bites, but add an almond-flour crust and chocolate layer on top for a cookie dough bar that’s protein packed, healthy, and delicious!
These vegan cookie dough bars are not only vegan, they are also gluten-free and naturally-sweetened for a treat that most people should be able to enjoy regardless of dietary restrictions! We are not vegan, but I do enjoy vegan recipes because I think my family and I feel better with lots of plants in our diet. Since these cookie dough bars use chickpeas, they are packed with protein! Blending the chickpeas in a food processor with honey, peanut butter, vanilla extract, almond extract, and almond flour give it the texture of cookie dough while keeping it completely egg and dairy free. The almond flour base uses just four ingredients (and one is a pinch of salt) and bakes for 10 minutes-the perfect time for you to whip up the delicious cookie dough filling!
Top your bars with some chocolate and allow to chill in the refrigerator to set before cutting into bars and topping with a little flakey sea salt for the ultimate treat. I’ve started keeping Maldon sea salt flakes on hand and they are my favorite thing to sprinkle on chocolate chip cookies when they are warm out of the oven. You don’t need much, but a little sprinkle brings these cookie dough bars to the next level.
If these cookie dough bars satisfy my sweet tooth in a healthy way, I know they can do the same for you!
- 1½ cup almond flour
- 3 tbsp. melted coconut oil
- 2 tbsp. pure maple syrup
- Pinch of salt
- 1 15 oz. can chickpeas, rinsed and drained well
- ⅓ cup natural peanut butter
- 1 tsp. vanilla extract
- 4 tbsp. pure maple syrup
- ¼ tsp. salt
- ½ tsp. almond extract
- 4 tbsp. almond flour
- ½ cup mini chocolate chips (use vegan if necessary)
- ¾ cup chocolate chips
- 1 tbsp. melted coconut oil
- Flakey sea salt, optional
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, make the crust. Mix together almond flour, coconut oil, and maple syrup.
- Spray an 8 x 8 baking dish with nonstick cooking spray and line with parchment paper for easy removal.
- Press the crust into the pan, then bake for 10 minutes.
- While baking, make the chickpea cookie dough. In a food processor, blend together chickpeas, peanut butter, vanilla extract, maple syrup, salt, almond extract, and almond flour. Blend until very smooth, scraping down the sides with a spatula as needed.
- Use the spatula to fold in the mini chocolate chips.
- When the crust has cooled, carefully spread the cookie dough over the crust.
- In a small bowl, melt the chocolate chips and coconut oil together. Microwave in 10-15 second increments, stirring until very smooth. Pour the chocolate mixture over the cookie dough.
- Refrigerate the bars for at least 4 hours until solid.
- Slice and top with flakey sea salt, if desired.
- Enjoy!
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