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Protein-Packed Chocolate Chip Cookie Bars (Vegan and Gluten-Free)

  • Author: Elaine Gordon
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 9-12 bars 1x


These nutritious dessert bars are easy to make and never last long. They are loaded with plant-based protein and contain whole grains. They hold together incredibly well even though they are egg-free. Each bite is incredibly moist and satisfying.



  • 1/2 cup oats (use certified gluten-free oats if desired)
  • 1/2 cup almond flour*
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup raw, creamy almond butter (or unsweetened, unsalted sunflower seed butter if nut-free)
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup vegan mini chocolate chips plus 2 tablespoons for topping


  1. Preheat oven to 350 degrees and grease an 8×8 inch pan with avocado oil or any vegetable oil.
  2. Place oats in food processor and blend for one minute until a fine flour forms.
  3. Add almond flour, chickpeas, almond butter, maple syrup, vanilla extract, salt and baking powder and blend for 30 seconds. Use a mini spatula to scrape down the edges and blend again for another 30 seconds.
  4. Place the batter in your prepared baking pan and mix in 1/3 cup chocolate chips. Spread out to an even layer and top with 2 additional tablespoons of chocolate chips for presentation.
  5. Bake for 25 minutes.
  6. Remove from oven and allow to cool and set in the pan for 20-30 minutes before slicing. Slice into 9 large (or 12 small) squares. Enjoy immediately or store in an airtight container in your refrigerator for up to 5 days. You can serve chilled or warm.


* For best results, I use super fine almond flour from blanched almonds. For a nut-free version you can replace with additional oat flour.

  • Category: Dessert