Prep Time: 10 minutes
Cook Time: 20 minutes
I am always trying to create easy, healthy recipes that double as dessert. A great way to increase the healthful properties of your treat is to add some chickpeas. They have fiber, protein, B vitamins, and a mild taste that will not take the decadence away from your dessert. And what’s easier to make than a cookie bar recipe?
Some people find the texture of blended chickpeas to be bothersome. I added oatmeal to the base to even out the gritty texture. The oats also add more fiber and a nutty taste. Speaking of nutty taste, I used a seed butter, sunflower butter, for this recipe. I think sunflower butter is slightly sweeter on its own than other nut or seed butters, and sunflower butter is also more allergy friendly than others butters, like peanut butter. This adjustment means more people can enjoy the cookie bars. Of course feel free to use whatever nut or seed butter you prefer. The same goes for the jam. I used raspberry jam because sunflower butter and raspberry jam sandwiches are one of my favorite combinations. But go with whatever duo tempts your tongue!
- 1 15-ounce can chickpeas, drained and rinsed
- 2/3 cup sunflower butter
- 2 teaspoons vanilla extract
- 3 tbsp maple syrup
- 1 tsp baking powder
- ¼ cup rolled oats
- 1/3 cup of your favorite jam favorite flavor
- Optional toppings: vegan peanut butter or coca chips, dried fruit, oats, etc.
1. Heat an oven to 350 F. Line a glass casserole dish with a sheet of parchment paper.
2. Add chickpeas, sunflower butter, vanilla, agave syrup, baking powder, and rolled oats to a food processor. Blend until beans are pureed.
3. With wet hands, roll the dough into a ball and place into the casserole dish. Press your knuckles in the ball to spread out evenly.
4. Now spoon the jam evenly across the layer of cookie dough.
5. Bake for 18-20 minutes until firm. Cut into bars. Sprinkle with toppings if desired.