Surely theres no better combination than chocolate chip cookie dough?! Well these protein bars taste just like that except they are high in protein, refined sugar free and they are vegan.
Unlike regular cookie dough the main ingredient isn’t flour but chickpeas! I love using chickpeas to form a base for my protein bars and you’ll find other recipes on my blog such as Chickpea and Peanut Butter Blondies and Cookie Dough Filled Chocolate Vegan Brownies that do just that. I promise you would barely notice that the chickpeas are there!
To add flavour to the dough I added some vanilla protein powder as well as tahini and zero calorie maple syrup. I love using tahini to add a bit of healthy fats as well as adding a yummy flavour that isn’t quite as rich as peanut butter (although obviously I love peanut butter too!). Mixed in with the dough is some chunky vegan chocolate chips that are also low in sugar.
Although I added protein powder, if you don’t have the protein powder to hand, you can sub with 1/2 tsp of vanilla powder and an extra 2 tbsp of oats when you add the dry ingredients.
The topping is simply a mix of chocolate, coconut oil and a chocolate hazelnut nut butter. I actually used a vegan chocolate that had an espresso flavour which complimented the other flavours so well but you could use a plain chocolate or another flavour of your choice.
- Cookie dough
- 1 cup oats
- 1 scoop Vegan Protein Vanilla
- ¼ tsp baking soda
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1 tin of chickpeas
- 3 tbsp coconut oil
- ¼ cup agave/maple syrup
- 1 tbsp tahini
- ¼ cup soya milk
- ¼ cup sugar free vegan chocolate chips
- Chocolate topping
- ¼ cup vegan expresso dark chocolate (could use plain or any flavour chocolate)
- ⅓ cup coconut oil
- 2 Tbsp chocolate nut butter (could use a spread or cacao powder instead)
- Add oats, protein powder, baking soda, nutmeg and cinnamon to a food processor and blend until it resembles a fine flour.
- Add in all other ingredients apart from the chocolate chips and process until smooth and creamy. Depending on the power of your blender, you may need to stop and scrape the sides down a few times to make sure everything mixes together evenly.
- Transfer the mix to a bowl and set aside in the fridge to cool down
- Line a loaf tin with greaseproof paper. Check cookie dough is cool enough and stir through choc chips. Pour batter into loaf tin and flatten down with a spoon (wet it slightly with water if it's sticky) and set aside in the freezer.
- To prepare the chocolate topping, gently melt the chocolate and coconut oil in a small bowl in the microwave. Remove from the heat and allow to cool. Stir through the nut butter until incorporated. Pour over cookie dough and allow the chocolate to set at room temperature before transferring to the freezer for 45 mins to set completely. Slice into bars or squares with a warm knife. Keeps well in the freezer for up to a month!
I’d love to hear if you give these bars a go with a comment below or sharing your pictures and tagging me in them on Instagram—> cleanleanbakes