I was daydreaming about chocolate chip cookie dough. So, I whirled up this recipe for frozen chocolate chip-chickpea cookie dough snack bars. And they do not disappoint! They have all the taste and texture that you’ll expect, but in the form of better-for-you snack bars. (No, these won’t taste anything like hummus!)

How to make?

These frozen chocolate chip-chickpea cookie dough snack bars are simple to fix. You’ll whirl chickpeas, almond flour, nut butter, date syrup, vanilla, sea salt, cinnamon, and pinch of cayenne in a food processor to form a dough, then pulse in chocolate chips. (Hint! You can adjust ingredient amounts to your liking, such as whirling in more nut butter or date syrup!)

Next, you’ll spread the dough into an 8-inch square silicone pan or spread out to an 8-inch square diameter on a silicone mat-lined baking sheet. Then freeze for a couple hours, cut into bars, and freeze again till ready to serve. That’s it … absolutely no baking required!

How to serve?

I suggest freezing these chocolate chip-chickpea cookie dough snack bars so they’ll be desserty—and to make them easier to enjoy. Though, if you’re a fan of ooey-gooey, you can just keep the dough refrigerated and serve mini scoops of it or eat it by the spoonful. It’s a fun anytime snack or dessert. Mmm!

frozen chocolate chip-chickpea cookie dough snack bars

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• Author: Jackie Newgent
• Total Time: 10 minutes
• Yield: 12 servings 1x
• Diet: Vegan

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Description

I was daydreaming about chocolate chip cookie dough. So, I whirled up this recipe for frozen chocolate chip-chickpea cookie dough snack bars. And they do not disappoint! They have all the taste and texture that you’ll expect, but in the form of better-for-you snack bars.

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Ingredients

Units USM Scale 1x2x3x

• 1 (15-ounce) can organic no-salt-added chickpeas, well-drained
• 1/4 cup almond flour
• 1/4 cup unsweetened, no-salt-added creamy peanut, almond, or cashew butter
• 3 tablespoons date syrup or coconut nectar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon sea salt
• 1/8 teaspoon ground cinnamon
• Pinch of cayenne pepper
• 2/3 cup bittersweet chocolate chips, about 65% cacao*

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Instructions

1. Add all ingredients except the chocolate chips to a food processor. Cover and blend until a thick and creamy dough forms. Adjust ingredients to desired taste or texture.
2. Add the chocolate chips and pulse a few times just to combine. (Hint: I won’t tell on you if you add more chocolate chips than I do!)
3. Spread the dough into an 8-inch square silicone pan or spread out to an 8-inch square diameter on a silicone mat-lined baking sheet. Freeze for at least 2 hours.
4. Remove the frozen cookie dough from the pan, cut into 12 bars (I like to cut the slab into 6 slices one way, then halve them). Freeze for up to 2 months. Enjoy semi-frozen!

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Notes

*Trying to keep added sugars to a minimum? Choose chocolate chips low in added sugars or with no added sugars, such as Hu Dark Chocolate Chips or Choc Zero Dark Chocolate Sugar Free Baking Chips.

Tip: Think of this as a base recipe. Blend, pulse, or stir in favorites to make these your own snack bars. For instance, whirl in cocoa powder to the dough for extra chocolatiness or pulse in some nuts for extra nuttiness.

• Prep Time: 10 minutes (+ freezing time)
• Cook Time: 0 minutes
• Category: Snack
• Cuisine: American, Mediterranean

Nutrition

• Serving Size: 1 bar
• Calories: 170
• Sugar: 9g (includes 9g added sugars)
• Sodium: 105mg
• Fat: 9g
• Saturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

Looking for other chocolatey snack recipes?

Try my no-cook plant-based cocoa mousse (HERE), strawberry-walnut lollipops (HERE), cocoa-peppermint power patties (HERE), dark chocolate banana dessert bread (HERE), and vegan dark chocolate pumpkin bread (HERE).