Just make them. I’m certain you won’t regret it. Plus throwing a bunch of stuff in a food processor then layering is an epically easy way to make an epically delicious treat. I couldn’t not love these healthy granola cookie dough bars more if I tried.
Feeling adventures? You can also flip these and the granola layer the bottom layer too!
Ingredients
- Cookie Dough Base
- 1 (15oz) can chickpeas/garbanzo beans
- 1/4 cup almond butter
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate or cacao chips
- Granola Top
- 1 cup raw cashews
- 1 cup raw almonds
- 1/2 cup unsweetened coconut flakes
- 1/3 cup honey
Instructions
- Drain the can of chickpeas and rinse with water
- Combine the chickpeas, almond butter, pure maple syrup, and vanilla extract in a food processor and process until creamy
- Fold in the mini chocolate chips
- Line the bottom of an 8×8″ baking dish with parchment paper, then evenly spread the cookie dough mixture in the bottom of pan. Transfer the dish to the freezer and chill for 10 minutes
- Add the cashews, almonds, coconut flakes and honey to the (clean) food processor. Pulse a few times to break down the nuts, being careful not to over process
- Once the cookie dough is chilled and set, remove from the freezer and add the nut mixture over the top, quickly spreading evenly
- Press down slightly to pack the granola over the top of the cookie dough a bit, then transfer back to the freezer
- Freeze for at least 1 hour
- When ready to serve, remove the entire granola/cookie dough from the pan (using a knife to gently pull the sides away from the pan) and cut into narrow bars, roughly 4″x2″
- Serve immediately or return to the freezer to serve later. Bars must be served cold in order for them to stay together
Notes
These bars must be served cold and kept in the freezer
Recipe Adapted From Healthy Granola Cookie Dough Bars @ physicalkitchness.com
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