Chickpea Cookie Bars

Cookie Bars4Guys. I’m one of those weirdos who loves chickpeas. I could eat them with every meal and for the most part I do. But what’s even more odd, is that I have been craving these chickpea cookie bars all weekend. And when I finally got hold of some chocolate yesterday, today I was only too excited to throw a batch of these together and dive straight in.

Cookie Bars (3)

Now, back when I was a hard-core IIFYM fanatic. I used to make sweet food with chickpeas all the time and I loved it. I could never taste the chickpeas and topped with my favourite nut butters or spread, it was a whole lot healthier and easier on my body than eating a full-fat skillet cookie with ice cream, and what ever else I could get my grubby little hands on. So while now I’m a huge advocate for balanced eating and not restricting what you crave, I do feel that if you suffer with gut and digestive issues: such as IBS; then avoiding the trigger foods or switching them to a ‘healthier’ alternative isn’t always a bad thing now and again.

Makes 8-16 Bars


  • 1 Can of Drained Chickpeas
  • 120g Chocolate Chips
  • 60g Cashew Butter
  • 20g Flour
  • 65ml Dairy Free Milk
  • 50g Unrefined Caster Sugar
  • 50g Light Brown Sugar
  • 2 Tsp Vanilla Extract
  • 1/2 Tsp Ground Cinnamon


Place the cooked chickpeas in a bowl of boiling hot water and leave them soak for 15-20 minutes. Stir the chickpeas vigorously and remove the chickpea skins  – this part is optional, but it helps the chickpeas blend smoother. Drain the chickpeas and pat them dry with a tea towel.

Add the chickpeas and milk, to a blender or food processor and blend until you have a smooth batter. Taste the batter and make sure it is sweet enough.

Now toss in the remaining ingredients – minus the chocolate – and blend until everything comes together.

Stir in the chocolate chips.

Line a 9×9 brownie tray with greaseproof paper, pour the chickpea mixture into the tray and bake for 20 minutes.

Remove the tray from the oven and leave the bars cool completely before cutting into them.


  • Any flour can be used. I found wholemeal flour makes the bars chewier, which I wasn’t a fan of. You can even remove the flour altogether.
  • Maple syrup can be replaced with sugar or another sugar substitute.
  • The nut butter can be replaced with tahini, however, it gives the bars a more savoury, earthy flavour.

For more inspiration and higher protein meal ideas, you can follow me on Instagram.

© The Hungry Welsh Girl 2018
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

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