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

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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.


Units Scale
  • 1/2 cup oats (use certified gluten-free oats if desired)
  • 1/2 cup almond flour*
  • 1 can (15 ounces) chickpeas, rinsed and drained (or 1.5 cups cooked chickpeas)
  • 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 8x8 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.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Dessert