Rainy days off inside with an ADD puppy and a crazy craving for REES cups… Tensions are high. After splashing it out on a very wet and muddy jog, Georgie and I were exhausted, but the peanut hankering remained.
Drastic times call for drastic measures.. like using chicpeas in a peanut cookie bar recipe. Don’t be alarmed. When blended with peanut butter, those nutritious little peas create a smooth velvety cookie batter that will camoflage just right. These babies are the perfect way to treat yourself without going extreme on the sugar. Not only are chicpeas packed with fiber and protein, but they are proven to aid in blood sugar regulation! Now thats a cookie i’d get to know…
In these photos I cut the cookie bars in a pie shape, but discovered later they are easier to eat in little squares. The drizzled dark chocolate is KEY to enjoying these, but you can add nuts, seeds, or dried fruit in place of the coconut.
Chicpea Peanut Butter Cookie Bars Recipe
- 1 Can of Chic peas (15 ounces) rinsed and drained
- 2/3 cup Peanut butter
- 2 teaspoons brown sugar
- 2 tablespoons maple syrup
- tablespoon vanilla
- teaspoon cinnamon
- pinch salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 dark chocolate, melted
- 3 tablespoon unsweetened coconut*optional
- Preheat oven to 350. Spray a pie dish OR square 8 by 8 baking dish
- In a food processor; combine everything but chocolate and coconut.
- Whirl around for about a minute until completely smooth.
- Pour, with help of a spatula, into your prepared dish.
- Drizzle with melted chocolate, sprinkle with coconut or other add-ins.
- Bake for 18-25 minutes, until a knife comes out clean and its slightly browned.
- Cool for 15 minutes, cut into squares, and store in fridge.