Miso and Chickpea Cookie Bars – Vegan & Made with Canned Chickpeas
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 ½ cup
- ¼ cup granulated sugar of choice*
- ½ tsp baking soda
- 1 ½ Tbsp miso paste preferably sweet or white miso
- ½ 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 ¾ 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
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