These Chickpea Cookie Dough Protein Bars are a delicious and healthy twist on classic cookie dough! Made with protein-packed chickpeas, creamy SunButter, and vanilla protein powder, they’re naturally sweetened with maple syrup and loaded with mini chocolate chips. These no-bake bars are easy to make, full of flavor, and the perfect grab-and-go snack!
Equipment
- 1 Food Processor or High-Speed Blender
- 1 Square Baking Pan
Chickpea Cookie Dough Protein Bars Ingredients
- 1 15- oz can chickpeas
- 1 cup SunButter – no sugar added
- ⅓ cup maple syrup – or honey
- ⅔ cup vanilla protein powder or collagen
- 2 teaspoon vanilla extract
- ½ cup mini chocolate chips
Recipe Instructions
- Add the chickpeas to a food processor or high-speed blender, and blend well until finally ground.
- Add the SunButter, maple syrup, protein powder, and vanilla extract to the food processor and blend again until well mixed. You may need to stop the blender and scrape down the sides a time or two. Mix until a large ball forms.
- Add the mini chocolate chips to the food processor and pulse a few times to distribute. Don’t over mix we will pulverize the chocolate.
- Press the mixture into a square pan lined with parchment paper with your hands until flat. I like to place a piece of parchment paper over top to smooth it out. Refrigerate for at least two hours until firm.
- When ready to enjoy, slice into 10 bars with a sharp knife and enjoy! Store the bars in an airtight container in the fridge for up to a week.
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