Chocolate Chip & Peanut Butter Cookie Bars

This recipe is…delicious! If you love cookie bars but don’t eat gluten or animal products, these are PERFECT. Even if you do eat those things, they’re still perfect! They have only a few ingredients most of us have on hand when you eat the way we do. And they’re also full of protein because the main ingredient in these is beans! But you’d never know. I haven’t quite found the right baking length for these, but I enjoy eating cookie bars when they’re still a little gooey anyway.Honestly, we should just leave out the baking powder and soda, add less maple syrup, and eat the batter next time. YUM! 🙂

Dessert is one of my favorite things, so I have lots of dessert recipes to choose from! Some of my favorites are my baked chocolate donuts, chocolate cupcakes, pumpkin pie cookies, chocolate chip muffins, and French toast cookies!

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Chocolate Chip & Peanut Butter Cookie Bars
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Ooey, gooey chocolate chip peanut butter cookie bars made from chickpeas! They're super delicious, rich, and amazing with nice cream. Yum!
Course: Dessert
Cuisine: Vegan | Gluten-Free
Servings: 10
What you'll need:
  • 1 15 oz. can garbanzo beans/chickpeas, rinsed
  • 1/2 cup natural peanut butter
  • 1/2 - 3/4 cup maple syrup
  • 2 tsp vanilla
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • (optional) 1/4 tsp turmeric
  • Pinch of salt (if PB isn't salted)
  • 3/4 cup chocolate chips, divided
What you'll do:
  1. Preheat oven to 300 degrees F (148 C) and line a loaf pan with parchment paper.
  2. Add beans through salt to a food processor or high-speed blender (like a Vitamix). Blend until a smooth batter is achieved.
  3. Stir in 1/2 cup chocolate chips, pour batter into loaf pan, and smooth it out.
  4. Press other 1/4 cup chocolate chips into the top.
  5. Bake for 1 hour 30 minutes or desired level of gooey/done. 🙂
  6. Let cool for at least 30 minutes. This will help it solidify, but you can eat it as soon as you want if you don't mind it less solid (and super hot).
Recipe Notes

*If you up the temp to 350 degrees F (176 C) and bake for an hour, it'll brown up and make the edges crispy. I don't like that as much, so I lowered the temp and let it bake a little longer. They're still pretty gooey when they come out, but they're delicious.

***Inspired by The Honour System.