Flourless Chickpea Chocolate Chip Cookie Bars

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Flourless Chickpea Chocolate Chip Cookie Bars feature the comforting flavors of your favorite cookies with a healthier gluten-free chickpea base.

Prep Time15

Cook Time45

Cooling Time30

Total Time1 30

Course: Dessert

Cuisine: Universal

Keyword: chickpeas, chocolate chip, Christmas dessert, cookie bars, cookies, dairy free, gluten free, gluten free dessert

Special Diet: Dairy Free, Gluten Free, Nut Free, Vegetarian

Servings:

Calories: 137kcal

19 ounce can of chickpeas
¾ cup lightly packed brown sugar
1 large egg
2 Tablespoons canola oil or other neutral-flavored cooking oil
2 Tablespoons cornstarch
1 Tablespoon vanilla
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup chocolate chips plus more, if desired (make sure to use dairy-free chocolate chips to make these cookie bars dairy-free)

Heat oven to 375°F. Prepare an 8x8" baking pan by lining it with parchment paper. Set aside.
Drain and rinse a 19 ounce can of chickpeas, reserving the aquafaba for another use, if desired.
Add the rinsed chickpeas to the bowl of a food processor, along with 3/4 cup lightly packed brown sugar, 1 large egg, 2 Tablespoons canola oil, 2 Tablespoons cornstarch, 1 Tablespoon vanilla, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. Process until smooth. Stir 3/4 cup chocolate chips.
Pour the batter into the prepared baking pan, smoothing it into the corners with a spatula. Sprinkle the top of the batter with up to 1/4 cup additional chocolate chips, if desired.
Bake for 35-45 minutes, until the top is completely set, the edges are beginning to brown, and a toothpick inserted into the center comes out with a few crumbs clinging to it. Cool for at least 30 minutes on a wire rack before cutting.
Cut into 16 squares, and serve warm or at room temperature. Store leftovers in an airtight container or zipper bag at room temperature for up to 2 days, or in the freezer for an extended period of time.