Fudgy Snickerdoodle Chickpea Cookie Bars
A fudgy, flourless dessert that uses chickpeas for a protein boost without sacrificing that classic snickerdoodle flavor!
Ingredients
14 oz Chickpeas drained, rinsed, and shelled
3 Eggs Large eggs
1 tsp Vanilla extract
2 Tbsp Coconut oil Melted
1 Cup Brown sugar
1/2 tsp Baking powder
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
2 Tbsp Sugar (topping)
2 Tbsp Cinnamon (topping)
Instructions
1. Preheat oven to 375°F and line an 8×8″ pan with foil.
2. In a blender or food processor, process chickpeas until smooth.
3. Add eggs, vanilla, and oil, and blend until smooth.
4. In a small bowl, mix together brown sugar, salt, cinnamon, nutmeg, and baking powder.
5. Add dry ingredients to the chickpea batter.
6. In a separate small bowl, mix together the sugar and cinnamon for the topping.
7. Pour chickpea batter into pan and smooth if needed. Top with cinnamon sugar mixture.
8. Bake for 40 minutes or until set.
9. Allow to cool before cutting.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared. Shelling the chickpeas is optional but recommended for the smoothest texture.