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Chickpea Cookie Dough Protein Bars (No Bake)

Chickpea Cookie Dough Protein Bars (No Bake) - Almost Zero Waste

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Are you looking for a healthy and protein-packed treat?

You’ve found it!

This easy recipe for Chickpea Cookie Dough Protein Bars is no-bake, healthy, low-calorie, and as always – vegan.

Let’s start with the ingredient list.

Chickpea Cookie Dough Protein Bars

Ingredients for the Chickpea Cookie Dough Protein Bars 

  • Chickpeas – Chickpeas are high in fiber protein and can keep you feeling fuller longer. You can use boiled or from a can. I used canned ones this time because that’s what I had on hand. 
  • Oats – You’ll have to blend the oats to make them into flour. You can also use oat flour, but oats are perfectly fine, too. 
  • Protein powder – You will add protein powder to make the bars protein-packed. I used my favorite flavor from Vitally Vegan – Chocolate Salted Caramel! You can use any flavor you have. If you want to try Vitally Vegan protein powders, you can get £10 OFF your purchase using the code ZEROWASTE.
  • Peanut butter – Peanut butter is rich in heart-healthy fats and is a good source of protein, vitamins, and minerals. 
  • Date syrup – Date syrup is my favorite sweetener because it is a great healthy alternative to sugar and other natural sweeteners. It is packed with antioxidants, it is rich in fiber, minerals, and vitamins, and it can give you the energy you need during the day. 
  • Coconut oil – Coconut oil makes a wonderful substitute for butter and other oils. It also provides energy and reduces hunger (1). 
  • Plant-based milk – You can use soy, almond, oat, or anything you have on hand. We’ll need just a little to make the consistency perfect.
Chickpea Cookie Dough Protein Bars

Why do I love these Chickpea Cookie Dough Protein bars?

  • Easy to make & No-bake. All you need to do is blend a few ingredients (that you most likely have in your pantry!), refrigerate for a bit, cut into bars and sprinkle with chocolate. That’s it!
  • Healthy. These bars are made with 100 plant-based and wholesome ingredients, without refined sugars, hydrogenated vegetable oil, trans fats & preservatives. With almost 6 grams of protein and over 2 grams of fiber each, they’ll give you steady, lasting energy. 
  • Super yummy. The chocolate cookie dough-like texture and white chocolate drizzle make these bars dangerously delicious. It will be tough to eat just one of them.
Chickpea Cookie Dough Protein Bars

Chickpea Cookie Dough Protein Bars Recipe

Materials

  • Blender or food processor – It will be easier to create the mixture in a food processor; however, I used my blender, and it worked fine. I just had to stop a few times.
  • Square pan/tray – You can use anything you have; I used a tray for a loaf.

Ingredients

  • 240g chickpeas from a can 
  • 50g peanut butter 
  • 70g date syrup 
  • 30ml coconut oil, melted 
  • 50g oats (blended into oat flour)
  • 60g Vitally Vegan protein powder 
  • A pinch of salt
  • 50ml soy milk (if too dry, add 2-3 tbsp more milk) 
  • Optional: 40g melted white chocolate on top
Chickpea Cookie Dough Protein Bars

Instructions

  1. Blend oats into oat flour.
  2. Then, blend chickpeas with all the liquid ingredients (date syrup, peanut butter, coconut oil, soy milk).
  3. After that, add the dry ingredients (oat flour & protein powder).
  4. Blend until everything is well combined.
  5. After that, spread evenly and place in the freezer for a minimum of 1-2 hours to harden.
  6. In the end, remove from the pan, slice in 16 bars, and sprinkle with melted chocolate (I used vegan white chocolate).

Storing tips

Store the bars in the fridge for up to a week (in a closed container). For more extended storage, you can freeze them for up to a month.

Chickpea Cookie Dough Protein Bars (No Bake) - Almost Zero Waste

Chickpea Cookie Dough Protein Bars (No Bake)

Yield: 16
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

Easy recipe for Chickpea Cookie Dough Protein Bars: no-bake, healthy, low-calorie, high-protein & vegan.

Ingredients

  • 240g chickpeas from a can
  • 50g peanut butter
  • 70g date syrup
  • 30ml coconut oil, melted
  • 50g oats (blended into oat flour)
  • 60g Vitally Vegan protein powder
  • A pinch of salt
  • 50ml soy milk (if too dry, add 2-3 tbsp more milk)
  • Optional: 40g melted white chocolate on top

Instructions

  1. Blend oats into oat flour.
  2. Then, blend chickpeas with all the liquid ingredients (date syrup, peanut butter, coconut oil, soy milk).
  3. After that, add the dry ingredients (oat flour & protein powder).
  4. Blend until everything is well combined.
  5. After that, spread evenly and place in the freezer for a minimum of 1-2 hours to harden.
  6. In the end, remove from the pan, slice in 16 bars, and sprinkle with melted chocolate (I used vegan white chocolate).

Notes

Store the bars in the fridge for up to a week (in a closed container). For more extended storage, you can freeze them for up to a month.

Nutrition Information:
Yield: 12 Serving Size: 1 bar
Amount Per Serving: Calories: 117Total Fat: 5,4gSaturated Fat: 2,5gTrans Fat: 0gCarbohydrates: 10,3gFiber: 2,4gProtein: 5,7g
Chickpea Cookie Dough Protein Bars

FAQ:

Why use chickpeas for protein bars? 

Chickpeas are nutritional powerhouses loaded with plant protein, fiber, vitamins, and minerals like folate, iron, and B6. They are inexpensive, versatile, healthy, and ideal for even sweet recipes; chickpeas give these bars a soft, cookie dough-like texture. 

What to do if the mixture is too dry?

Some protein powders absorb much more liquids than others. So if you use a different protein powder and the mixture ends up being too dry, add a bit more milk (a couple of spoons) and perhaps + 1 tbsp coconut oil.

Chickpea Cookie Dough Protein Bars

Can I make this recipe peanut-free?

I don’t see why not! You can use almond butter, cashew butter, sunflower seed butter, etc. Just keep in mind that the peanut butter I used was a bit runnier, so if the nut butter you use it’s thicker, maybe add a bit more. 

Can I use dates instead of date syrup?

The date syrup is essential for making the consistency on point, but if you have only dates on hand, you can soak them in hot water, then blend them (with a pinch of water or milk). In that case, you will have a date “paste.” Maple syrup or agave might work, too. 

Chickpea Cookie Dough Protein Bars

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