I have a love for sweet carb-y goodness that fuels me up without making me feel sugared out. Something that will appease my sweet truth, but also make me feel like I’ve eaten real food. That’s why I love things like VVegan Banana Bread, Blueberry Flax Muffins, and Chocolate-Dipped Nut-Butter Stuffed Dates. And now these Chewy Vegan Chocolate Chip Oatmeal Cookie Protein Bars.

These are made with a secret ingredient – chickpeas! Now, before you abandon this post convinced I’ve gone mad, I promise you can’t really taste them. This is not a sweetened hummus bar (though I’d probably be down to eat that too). This is a neutral-based soft baked bar that is packed with protein, fiber, and flavor.

I’ve done the whole bean-based cookie dough thing before, and enjoyed it quite a bit. Only recently did I think “hey, maybe this will taste good baked!” So here we are.

I should mention that these do not taste like a rich (vegan) Levain Bakery Chocolate Chip Cookie. Because that’s not the point of these. Instead of a dessert, these are more of like a soft-baked granola-bar-type snack. And I believe there’s a time and place for both.

These are a perfect mid-morning or mid-afternoon snack. They are hearty, wholesome, and vegan and gluten-free. The chickpeas, rolled oats, and nut butter pack a satisfying punch, and the chocolate chips and almond extract tingle the tastebuds.

Now: you cannot, I repeat: you cannot omit the extract(s). This is really want makes the bean flavor fall into the backdrop of the flavor profile. I used almond exclusively, mainly because real vanilla extract is currently out of my budget, and I am aversive to the use of artificial vanilla flavor. But don’t forget your vanilla extract, almond extract, coconut extract -or  whatever floats your boat.

I added chopped dates + nuts to mine, but you can totally skip this step over these if you’d like. Shredded coconut or raisins could be fun too.

Anyways, I hope you make these and I hope you love them. I’m currently eating one as I type up this post. Along with a mug of hot chocolate because the air feels a touch like fall today so this whole snack situation just feels so right. Feel free to leave me a comment or holler on Insta. Have a lovely weekend, friends and fam.

Chewy Vegan Chocolate Chip Oatmeal Cookie Protein Bars

Active Time:  15 minutes
Bake Time: ~15 minutes
Servings: one 9×9 sheet cake

Ingredients: 

• 1 16-ounce can of chickpeas or white beans, drained (save the aquafaba for another use)
• 1 cup rolled oats
• 2 tablespoons ground flax (can omit if desired)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup peanut or other nut butter
• 1/2 cup maple syrup or honey, OR 3/4 cup brown sugar + 1 tablespoons water
• 1 1/2 teaspoons almond extract (can sub vanilla)
• 1/4 cup applesauce or pumpkin purée
• 1/4 cup chopped dates (optional)
• 1/4 cup chopped walnuts (optional
• 3/4 cup chocolate chips

Method:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×9 sheet pan or 9-inch round pan with oil or melted non-dairy butter.
2. Drain and rinse beans (reserve aquafaba for another use). Place beans in a food processor or blender along with rolled oats. Add flax, salt, baking soda, nut butter, syrup, flavor extracts, and applesauce, and process until well-mixed.
3. Transfer dough to a bowl and add chopped dates and nuts (if desired), and chocolate chips. Stir until combined.
4. Transfer dough into prepared pan and spread into an even layer.
5. Place bars in the oven for 15-25 minutes, until lightly golden, and a toothpick inserted in the center of the bars is clean upon insertion and removal.
6. Allow to cool and enjoy. I find these keep/taste best in and out of the freezer.