With all the complementing flavors of creamy almond butter, oats, and chocolate, these chocolate chip cookie bars are eggless, gluten-free, dairy-free, and perfect for a quick and easy healthy dessert or snack!
13 ounces cooked chickpeas
¼ cup gluten-free rolled oats
⅓ cup pitted dates
½ cup almond butter
1 teaspoon pure vanilla extract
4 to 6 tablespoons water or maple syrup
1 teaspoon baking powder
⅓ cup chocolate chips or carob chips, plus 1 to 2 tablespoons extra for the top
Preheat the oven to 350 degrees F. Prepare an 8 x 8-inch baking pan by lightly greasing it with some avocado oil or melted coconut oil, or line the pan with parchment paper.
Place all of the ingredients except the chocolate chips in the bowl of a food processor. Process until smooth. Stir in the chocolate chips. Pour the mixture into the prepared baking pan. Sprinkle one or two tablespoons of the chocolate chips across the top and gently press. Bake for 20 to 30 minutes, or until set on top. Cool completely for cutting into bars. This takes 20 minutes to one hour.
The chickpeas can be replaced with an equal amount of sweet potato purée.