How to Make Hidden Veggie Chocolate Chickpea Cookie Bars
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Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
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In a food processor, blend chickpeas, shredded carrots, peanut butter, honey, cocoa powder, vanilla, cinnamon, baking powder, and salt until very smooth.
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Fold in the mini chocolate chips.
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Spread batter evenly in prepared pan and smooth top.
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Bake for 22-25 minutes, or until set and edges slightly pull away from the pan.
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Cool completely before slicing into bars.
Pro Tips for Perfect Hidden Veggie Chocolate Chickpea Cookie Bars
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of can low-sodium chickpeas, drained and rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Hidden Veggie Chocolate Chickpea Cookie Bars?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Hidden Veggie Chocolate Chickpea Cookie Bars?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for can low-sodium chickpeas, drained and rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.