• Skip to main content
  • Skip to primary sidebar

All Purpose Veggies logo

  • HOME
  • BY DIET
    • Gluten-Free
    • Vegan
    • Paleo
    • Low Carb
    • Low Calorie
    • Nut-Free
    • HighProtein
  • BY INGREDIENT
    • avocado
    • applesauce
    • cauliflower
    • chickpea
    • corn
    • banana
    • tofu
    • pumpkin
    • sweetpotato
    • zucchini
    • berries
    • citrus
    • carrot
    • nuts
    • MISCELLANEOUS
  • By Course
    • Breakfast
    • Desserts
    • Snacks
    • Meals & Sides
    • Drinks
  • BY TYPE
    • Bowls
    • bread
    • pancakes
    • Brownies & Bars
    • Cakes
    • Cookies
    • Cold & Frozen
    • Deco
    • Mochi
    • mooncakes
    • Protein Bars
    • Protein Bites
    • Meals & Sides
    • Steamed
    • Drinks
  • Free Stuff
    • Printables
    • Subscribers Only
  • MORE
    • ABOUT ME
    • Articles
    • Roundups
    • Fun Baking Fails
You are here: Home / Desserts / Dessert / Miso And Chickpea Cookie Bars – Vegan & Made with Canned Chickpeas

November 5, 2020

Miso And Chickpea Cookie Bars – Vegan & Made with Canned Chickpeas

Jump to Recipe Print Recipe
Gluten Free
Vegan
Under 100 Calories

Soft, sweet and umami, miso and chickpea cookie bars are delicious vegan healthy snacks that can be prepared in a food processor.

Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
What You'll Find in this Post:
1. What is miso?
2. Ingredients used to make these Chickpea Cookie Bars
3. Miso and Chickpea Cookie Bars
4. Basic Recipe
5. Recipe Variations and Optional Add Ins:
6. What are some ways you can eat these?
7. How to Store
8. More Chickpea recipes
9. Miso and Chickpea Cookie Bars – Vegan & Made with Canned Chickpeas

What is miso?

  • Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
  • Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie

For those of you who are unfamiliar with this Japanese ingredient, miso is fermented soybean paste. If I had to describe how it tastes like I’d say it tastes salty, earthy, nutty, creamy and slightly sweet? Oh, and there’s the umami. There are lots of umami flavors in miso that comes from the fermentation process.

This article even calls miso a secret ingredient.

Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie

There are many uses for miso paste, like making miso soup, using it for marinades for fish (or chicken or pork), or in sauces like pasta sauce. But I’ve also seen Some Japanese restaurants use it for dessert dishes, too. Does vanilla icecream with miso caramel sound amazing or what?

Really, there was no reason NOT to try adding some to my dessert recipes. And what better pairing than miso and chickpeas?

Chickpeas are nutty and creamy. Miso is earthy, sweet and umami.

Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie

The texture of these cookie bars were on the softer/tender side. Probably not a “cookie” texture but more like a cookie bar?

And to top it off there’s the white chocolate chips to make the cookie bars even sweeter.

[yop_poll id=”18″]

Ingredients used to make these Chickpea Cookie Bars

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Canned Chickpeas (also called Garbanzo) – Just any canned chickpeas. You can also prepare them from the dried chickpeas.
  • Coconut flour – coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
  • Almond Butter – like this one or any other natural nut butter
  • Applesauce – preferably unsweetened. The pectin that’s naturally found in applesauce helps bind the ingredients together without the addition of oil or egg.
  • Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
  • Coconut Sugar – You can use any granulated sugar for this recipe. Coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but be sure to convert according to package instructions). I also put a range on the amount you could use (3 to 5 Tablespoons) because I personally prefer desserts that aren’t overwhelmingly sweet. I would say 3 Tbsp is subtly sweet, 4 Tbsp is sweet enough, and 5 Tbsp is sweet.
  • Miso paste – I used the sweet miso (Miko Brand) but you can also use light or shiro/ white miso
  • White Chocolate Chips – the regular ones in the baking aisle. For healthier alternatives, you can also use no sugar added chocolate chips like this one.

Miso and Chickpea Cookie Bars

Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie

Serving size: you’ll get ~10 triangles (Basically, double what you see on the first photo).

Basic Recipe

Keep scrolling down for the full recipe

1 can chickpea canned, drained and washed (260g)
3 Tbsp coconut flour
2 Tbsp almond butter (60 g)
4 oz container of unsweetened applesauce (slightly less than 1/2 cup)
1/4 cup granulated sugar of choice*
1/2 tsp baking soda
1 1/2 Tbsp miso paste (preferably sweet or white miso)
1/2 cup white chocolate chips (any brand)

Recipe Variations and Optional Add Ins:

  • Add 1 tsp cinnamon or 1 Tbsp cocoa powder
  • Fold in some nuts and dark chocolate chips to the batter
  • Or add raisins or dried cranberries
  • Shape them into smaller
  • Add 1/2 tsp matcha powder
  • Boost up the nutrition of these bars by adding 1 Tbsp of flaxseeds
what other flavor variations can you think of?

What are some ways you can eat these?

  • Plain and warm
  • Glazed with the almond butter glaze (see recipe below)

How to Store

Store these coookie bars covered at room temperature for up to 24 hours. If you need to store them longer, you can place them in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature.

Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
save this recipe for later! Pin now at Pinterest

More Chickpea recipes

Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Chickpea Chocolate Chip Whoopie Pie Recipe (Vegan, Gluten-Free)
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Chickpea Cookie Dough Nice Cream Recipe (Vegan & Dairy Free)
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Vegan Chickpea Bao Buns (A Healthy Twist on the Chinese Steamed Buns Recipe!)
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Flourless Raspberry Chickpea Cake Recipe
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Savory Vegan Chickpea Steamed Buns (Baozi) Recipe
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Red Velvet Chickpea Donuts (made in the Food Processor!)
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
How to Make Vegan Pecan Pie Bars Using Canned Chickpeas
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Quick & Easy Chickpea Cookie Dough (Just 5 ingredients!)
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Matcha Chickpea Cookie Dough Stuffed Mochi
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Matcha Chickpea Snowball Cookies
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Brown Rice Mochi Filled with Healthy Chickpea Chocolate Chip Cookie Dough
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
How to Make Chickpea Mooncakes (Vegan, Gluten-Free, High in Protein)
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
How to Make Stuffed Waffle Mochi
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
How to Make Soft Chocolate Chip Chickpea Cookies (Gluten-Free & Vegan)
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Healthy Crustless Chickpea Chocolate Chip Cookie Dough Cheesecake
Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookie
Miso And Chickpea Cookie Bars – Vegan & Made with Canned Chickpeas
miso and chickpea cookie bars with white chocolate

Miso and Chickpea Cookie Bars – Vegan & Made with Canned Chickpeas

Miso And Chickpea Cookie Bars - Vegan & Made with Canned Chickpeas - chickpea cookieAll Purpose Veggies
3.63 from 8 votes
Pin it Print it Leave a Comment
Servings 10 slices
Calories 87 kcal

Ingredients
  

  • 1 can chickpea canned drained and washed (260g)
  • 3 Tbsp coconut flour
  • 2 Tbsp almond butter 60 g
  • 4 oz container of unsweetened applesauce slightly less than 1/2 cup
  • 1/4 cup granulated sugar of choice*
  • 1/2 tsp baking soda
  • 1 1/2 Tbsp miso paste preferably sweet or white miso
  • 1/2 cup white chocolate chips any brand

Instructions
 

  • Blend all ingredients except the white chocolate chips in a food processor until very smooth (blend 1-2 minutes).
  • Add the white chocolate chips into the resulting dough and stir roughly, before scraping out the dough onto a parchment lined sheet pan.
  • Shape the dough into a flat mound about 3/4 inches tall.
  • Bake in a preheated 350 degree F oven for about 15-17 minutes, or until the tops are browned and a toothpick inserted comes out clean.
  • Let cool slightly before cutting the cookie mound into triangles.

Notes

*Coconut, date, or raw/turbinado sugar are less processed granulated sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia powder (but be sure to convert according to package directions)

Nutrition

Calories: 87kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 2mgSodium: 163mgPotassium: 64mgFiber: 1gSugar: 7gCalcium: 30mgIron: 1mg***Net Carbs: 8g
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
Rate this Recipe here

Filed Under: Dessert, Brownies & Bars, Desserts, Gluten-Free, Guilt Free, Low Calorie, Snacks, Vegan Tagged With: asian-inspired, chickpea, cookies, glutenfree, HighProtein, LowCalorie, miso, Vegan

  • subscribe now mochi donut e-book

Favorite Recipes

Homemade Biscoff Cookie Butter Protein Bars apv

Homemade Biscoff Cookie Butter Protein Bars (Easy, No-Bake Recipe)

4 ingredient banana mochi pancakes

Easy 4-Ingredient Banana Mochi Pancakes Recipe your Whole Family Will Love

easy Vegan Black Olive Yeast Bread Loaf Recipe

Black Olive Sandwich Bread Loaf Recipe (Easy, Healthy & Vegan)

best ever pistachio mochi made with mochiko flour

The Best Ever Pistachio Butter Mochi (Made with Mochiko Flour)

Reader Interactions

Comments

  1. Anonymous says

    June 26, 2022 at 7:34 pm

    1 star
    I don’t understand how recipes like these ever turn out like the picture. I’ve tried making these healthy type cookies too many times only to be severely disappointed 😞 maybe I made it wrong but it was just a sloppy inedible mess. At least the dog liked it tho. Makes a good dog treat.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT ME

Hi! My name is Bora, and I love baking desserts and veggies. Sometimes together.

My mission is to create recipes that put veggies on the top of the dessert food chain♥︎

Read More >

NAVIGATE

all purpose veggies diet page
menu banner to navigate to by courses page

FROSTINGS & DECO

shortcut white bean paste recipe

Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An

10 Minute Cinnamon Sugar Cooked Apple Pie Topping

10 Minute Cinnamon Sugar Cooked Apple Pie Topping

See More >>

Instagram

link to my instagram apv page on 2020-12-31

Categories

Tags

5ingredient almond-butter almond-flour anko asian-inspired banana berries blender bread chinese chocolate coconutflour creamcheese DairyFree donut easter eggfree energy bars energy bites fall glutenfree green HighProtein i icecream immune_boosting Keto LowCalorie LowCarb microwave mochi no-bake NutFree nuts Paleo proteinpowder pumpkin steamed stuffed sweetpotato Vegan wheat-flour winter yeasted yogurt
subscribe now mochi donut e-book

stay in touch

Join my mailing list to get your Free e-book, updates and more!

* indicates required

back to home button
  • PRIVACY POLICY
  • TERMS OF USE
  • DISCLAIMERS

COPYRIGHT © 2023 ALLPURPOSEVEGGIES