Cookie Dough Cashew Chickpea Bars (Vegan)
These cookie dough bars are beyond tasty, healthyish, no bake, gluten free, and vegan!! Perfect treat for tea time or great as a dessert when you’re hosting! This recipe is also refined sugar-free, eggless, and tastes amazing! It has chickpeas but you’d never guess it.
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This cookie dough is nutritious and children love it!
Cookie Dough Cashew Chickpea Bars
Traditional cookie dough recipes have way too much sugar and unhealthy fats. This recipe tastes better than traditional ones, in my opinion, and you still get some solid nutrition because of the great ingredients. I love it because it’s:
Healthier than most cookie dough recipes I’ve seen.
Packed with chickpeas for that extra healthy protein content.
Mostly whole food ingredients, which means it’s refined sugar-free.
It provides enough energy to have it as a pre-workout meal, which I do!
Ingredients
Cashews
Chickpeas
GF quick oats
Maple syrup
Coconut oil
100% cacao
Nut butter
Dark chocolate chips (optional)
Don’t worry, you don’t taste the chickpeas, just the cashews and oats. You can also use drained cooked red lentils instead of cooked chickpeas. It will have a different color, but still be super tasty.
Sweetener: While I use maple syrup for this recipe you can use agave instead, or any sweetener you have. You will need to adjust the amount based on the type of sweetener you use though.
Dark chocolate chips: I make this recipe with chips when I am going to share it, but I skip them when I make it for myself.
How to Make Cookie Dough Cashew Chickpea Bars?
You need a good food processor. I use a Ninja Blender for this type of recipe.
Better to process the dates with the chickpeas and the wet ingredients first.
Then add the oats and mix again.
Finally, you can add the chocolate chips and stir with a spoon.
You can eat this vegan cookie dough right away (for the less than 10-minute option) or put it in the freezer to settle.
You can store it in the fridge for 5-6 days, or freeze the leftovers!
This Vegan Cookie Dough Bars are
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most cookie dough recipes I’ve seen
Refined sugar-free
Easy to make
Amazing as dessert or as an afternoon snack.
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Cookie Dough Cashew Chickpea Bars
These cookie dough bars are beyond tasty, healthyish, no bake, gluten free, and vegan!! Perfect treat for tea time or great as a dessert when you’re hosting! This recipe is also refined sugar-free, eggless, and tastes amazing! It has chickpeas but you’d never guess it.
Ingredients (US Customary)
- Ingredients Cookie Dough:
- 1 cup cashews
- 1 cup cooked chickpeas (drained)
- 1 cup GF quick oats
- 4 tbsp maple syrup
- 3 tbsp coconut oil
- 1/2 cup dark chocolate chips
- Ingredients Chocolate Fudgy Topping:
- 225 grs 100% cacao chocolate bar
- 1/3 cup nut butter (or sunflower butter or tahini)
- 1/2 cup maple syrup (You might not need to add any sweetener to the topping if you use an 85% (or less) dark chocolate. Taste and decide!)
Ingredients (Metric)
- Ingredients Cookie Dough:
- 150 grs cashews
- 165 grs cooked chickpeas (drained)
- 80 grs GF quick oats
- 4 tbsp maple syrup
- 3 tbsp coconut oil
- 90 grs dark chocolate chips
- Ingredients Chocolate Fudgy Topping:
- 225 grs 100% cacao chocolate bar
- 85 grs nut butter (or sunflower butter or tahini)
- 160 grs maple syrup (You might not need to add any sweetener to the topping if you use an 85% (or less) dark chocolate. Taste and decide!)
Instructions
- Throw all ingredients except the chocolate chips into the food processor and process till it’s in small pieces.
- Add the chocolate chips and fold them in with your hands or a wooden spoon.
- Pour this mix over a parchment paper covered baking pan (9x9 inch) and put it in the freezer for 30 min. BTW, if you use nut butter instead of cashews, you will need 1/2 cups + 2 tbsp nut butter.
- Method Chocolate Topping: Mix it all in a bain marie till completely melted. Evenly pour it over the cookie dough. Put in the fridge for 40 min. to set.
- Slice and enjoy by yourself!! Just kidding, I do hope you share some!! Store leftovers in the fridge.
Notes
Protein content: to increase protein content and reduce fat %, you can use more chickpeas and reduce the oats and cashews.
Coconut oil: yes I know it’s 90% saturated fat (butter is 64%) and that’s why I only use it occasionally.
Nut free option: skip the cashews and add an extra cup of chickpeas or sunflower seeds.
No Food Processor?? You do need a good one to make this cookie dough. If you don’t have a food processor, and provided that you don’t mind eating this cookie dough with chunks, you could mash the chickpeas with a fork (or with a potato masher), and use cashew butter instead of cashews (or peanut butter or a nut free butter).
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 bar
Servings: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 215 | ||
| % Daily Value* | ||
| Total Fat 13g | 21% | |
| Saturated Fat 6g | 31% | |
| Total Carbohydrates 20g | 8% | |
| Fiber 2g | 7% | |
| Sugar 9g | 23% | |
| Protein 5g | 10% | |
*Values are based on a 2000 calorie diet.
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