Oil & Gluten-Free Vegan Cookie-Dough Bars
These Healthier cookie-dough bars are Moist, tender, and fudgy flourless bars with a crackly top. Gluten free and vegan, but so delicious no one will ever know. I dare you to eat just one!
Ingredients
- 2 tin/cans 30 ounces/800g chickpeas (drained and rinsed) (or 3 cups cooked chickpeas)
- 1 cup/250g cashew butter/almond butter/peanut butter
- 1/2 cup/60g old fashioned rolled oats certified gluten-free if desired
- 3/4 cup/150g coconut sugar or organic brown sugar
- 1/2 cup/190g pure maple syrup
- 3 tablespoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder use gluten-free
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup/60g chopped nuts optional
- Cinnamon Sugar mixture optional for garnish (equal parts of cinnamon and sugar mixed together)
Instructions
- Preheat oven to 350F/180C. Line a baking dishwith parchment paper.
- Combine all ingredients, except nuts ( if using), in the bowl of a food processor and puree until smooth.
- Pour the batter into the prepared baking dish.
- Add the nuts, if using, and stir gently, then smooth the batter out.
- Sprinkle with a cinnamon-sugar mixture or chopped nuts, if using
- Bake for 30 minutes until the sides start to pull away from the baking dish and the top is firm.
- Let them cool slightly before cutting. The bars will continue to firm up while cooling.
- Cut into equal size squares and serve.
Video
Notes
For a nut-free option, use sunflower seed butter.
If you don’t have coconut sugar, brown sugar may be used instead. If you don’t have either of those, cane sugar can be used, as well.
The batter will be thick and sticky. If you're finding it hard to spread into the pan, slightly dampen your spatula (or your clean hands) and spread out, dampening again as necessary.
Nutrition
Calories: 310kcal
Tried this recipe?Let us know how it was!