With both Valentine's Day and summer quickly approaching, are you looking toward a weekend full of candies, cakes and chocolate-covered strawberries with dread? This recipe for Chocolate Chip Cookie Bars is a perfect healthy alternative to your favorite baked goods that will keep you on path to rock your bikini this summer.
These cookie bars are gooey, chocolatey and full of chickpeas, yes chickpeas! Not to mention that they're guiltless and delicious.
1 can of chickpeas, drained (16 oz)
4 tablespoons peanut butter
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup coconut sugar
1/2 tsp baking soda
1 tsp baking powder
5 tablespoons mini chocolate chips (Enjoy Life dairy and nut free)
Place ingredients, excluding the chocolate chips, in your food processor. Mix until smooth and then remove from your food processor to mix in your mini chocolate chips. Pour the dough into a greased baking dish and sprinkle any extra chocolate chips on top. I love to use a banana bread pan for thick, gooey cookie bars. Bake at 350 degrees until the top is golden brown, about 45 minutes. Store in your refrigerator and serve warmed.
Per Serving, 14 servings per recipe
Calories 70
Fat (g) 1.3
Carbs (g) 13.3
Protein (g) 1.7
Iron (%) 3.4
Calcium (%) 1.3
