Peanut Butter & Chocolate Chickpea Cookie Bars – Gluten Free & Vegan

by Sharon on May 14, 2014

These flourless Chocolate Peanut Butter Chickpea Cookie Bars are a delicious vegan and gluten free treat with crispy edges and a doughy center. Healthy, easy recipe and made with all natural ingredients!

Chocolate chickpea bars on a wooden cutting board on top of a white marble slab

OK, people.

Hold onto your hats with this incredible discovery.

Chocolate Peanut Butter Chickpea Cookie Bars

No flour and no refined sugar that look and taste like the real thing. 

Peanut Butter Chocolate Chip Chickpea Cookie Bars on a wooden cutting board

It’s the first time I’ve dipped my toe into the ‘cooking with beans’ pool and I’m kicking myself for putting it off for so long! We were seriously blown away by these Peanut Butter & Chocolate Chickpea Cookie Bars.

As I mentioned, they contain no butter, no flour, no refined sugar yet taste absolutely decadent and indulgent.

You’ll notice I said ‘we‘ were seriously blown away? That’s because not only did Joe sample these he ate more than three one. 😉

I wasn’t sure how it was going to play out because he wandered through the kitchen when these bars were in the early stages. It looked a little something like this:

Chickpeas in a food processor

He asked me if I was making hummus and then noticed something.

“Is that peanut butter?!”

He was so confused!


I had totally intended on tricking him into trying one before revealing the secret ingredient but had been caught red handed. He was skeptical to say the least. He thought I’d gone nuts. 🙂

However they looked soooo good when they came out of the oven neither of us could resist them.

A word of caution!

Like roasted chickpeas, these need to bake long enough to get the crispy crust that just make these bars something special, so be patient! Mine took about an hour, but a second batch I made took an hour and fifteen minutes, so make sure the toothpick comes out totally clean and that the edges are browning and feel set.

Peanut Butter Chocolate Chip Chickpea Cookie Bar on a wire rack

Truth be told I couldn’t resist the ‘batter’.

This recipe is so easy, all that is required is a blitz in a high powered blender or food processor. Just to the smooth consistency of hummus. I dipped the tip of a spoon in to try it.

Oh em gee. 😉

I could have eaten the whole batch totally raw!

chickpea batter in a food processor

 chocolate chips in a measuring cup

Needless to say I had to pack a few off too work.

I did get to trick my boss and a couple of co-workers with my chickpea treats doing a blind test and not telling them the main ingredient. No one guessed it and they loved them.


Peanut Butter Chocolate Chip Chickpea Cookie Bars on a wooden cutting board

Do you ever bring treats into work?

Peanut Butter Chocolate Chip Chickpea Cookie Bars 

Do you wish you worked with me? 😉

Peanut Butter Chocolate Chip Chickpea Cookie Bars

Why swap out the flour for chickpeas? They are good for you! Check out these Eight Great Reasons to add Chickpeas to your Diet.


Yields 16 squares

Serves 16

Chocolate & Peanut Butter Chickpea Cookie Bars – Gluten Free & Vegan

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 1 can (398ml.) chickpeas, rinsed & drained
  • ½ cup peanut butter, I used a natural chunky variety
  • ¾ cup maple syrup
  • 2 tsp vanilla
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cups dark chocolate chips, reserve ¼ cup for the top
  • pinch sea salt


  1. Preheat oven to 350 and line a loaf pan with parchment paper
  2. In a food processor (or high speed blender), add all ingredients except chocolate chips and process until batter is smooth, similar consistency to hummus
  3. Stir in 1/2 cup of the dark chocolate chips
  4. Scoop the batter into the lined pan and smooth it out evenly. Lightly press the remaining chocolate chips over top
  5. Bake for 60 minutes or until toothpick comes out clean. This will vary with ovens so be patient and wait until the edges are beginning to brown
  6. Cool for 10 minutes in the pan then transfer to a rack for another 30 minutes for them to set
  7. Cut into squares

Chocolate Peanut Butter Chickpea Cookie Bars


{ 142 comments… read them below or add one }

Karen @ Kama Fitness May 14, 2014 at 12:04 pm
OMG Yes I wished I worked with you because I would have already had the sweet taste of these bars in my mouth! I'm hungry!! Where did you get this idea, it's awesome!! I'm seriously trying these out this weekend Sharon and will for sure share your delicious treat! Hope you don't mind ;) and hope they turn out for me, I tend to burn or screw up baking very easily!! lol!
Sharon May 14, 2014 at 2:50 pm
These took forever to bake so I wouldn't worry about them burning. What you don't want to do is under cook them. And, trust. You WILL die!!
Liz July 31, 2017 at 5:40 pm
Mine burned after 30 minutes.
Liz July 31, 2017 at 5:43 pm
I used an 8" x 8" pan. Should it have been smaller?
Sharon August 1, 2017 at 8:11 am
I usually use a 9x13 or a large loaf pan and never had troubles with burning. If anything, the opposite! It takes so long to bake. Maybe your oven runs really hot? Have you considered an oven thermometer? I know that ovens really vary as to what their temps actually are.

Liz August 1, 2017 at 9:39 am
Please disregard. I think I know what I did wrong.
Liz August 1, 2017 at 9:41 am
I ran out of canned chickpeas, and cooked some from scratch. I must have used the wrong amount; I used two cups. Next time I'll just use a can...

Cindy @ Pick Fresh Foods May 14, 2014 at 8:03 pm
Haha I love that he "caught" you. That happens all the time here in my house. I've gotta be quick! My daughter likes to see what in the recipe and if she doesn't like an ingredient then she decides she doesn't like the recipe at all. If I don't tell her odds are she loves whatever it is. :D These bars look delicious! I'll have to try chickpeas and baking. I haven't jumped in on that just yet.
Sharon May 14, 2014 at 10:48 pm
Too funny. I love how my 40 year old is like your daughter! ;) I'm kicking myself for waiting so long on the baking with beans etc. So good. Just taste the batter! You'll die. So adaptable too. You should post something!
Bonnie May 15, 2014 at 1:13 am
I've tried a couple desserts with beans and it's a fun experiment! I like your suggestion for baking longer, so I'll have to try your recipe next. Thanks! Peanut butter and chocolate chips, yes please.
Sharon May 15, 2014 at 9:37 am
You will love these. I promise! The kids will never know how good they are for you. ;) I think I'm going to try black bean brownies next!
Wendy O May 15, 2014 at 10:58 am
Would it work if I just popped in to your work to say Hello and just happened to come on a day when you brought these treats?!? (Or any other of your treats for that matter!)
Sharon May 15, 2014 at 12:41 pm
Of course! The boss may put you to work though. ;)
Gina May 16, 2014 at 12:54 am
So these look AMAZING. That crust? The fudgy center? Drooling.
Sharon May 16, 2014 at 7:39 am
Right? I was dying all over the place when these finally came out of the oven. So incredibly good. :) Thanks Gina!
Eyecandypopper May 16, 2014 at 11:04 am
Woah! very nice! I use chickpea flour a lot in my low-gluten and gluten-free baking, and I have used canned black beans in brownies before, but I've never tried baking chickpeas before using them in the recipe... I'm intrigued!
Sharon May 16, 2014 at 3:00 pm
These are a must try my friend!! I was so pleased with the result and have already made these twice. :)
Sarah @ Making Thyme for Health May 16, 2014 at 11:38 am
I can't believe the ingredient list for these! They look amazing and are actually healthy to boot. Too funny, Brandon's always trying to figure out what I'm making so I bet he would have been just as confused as Joe. I can't wait to try them!
Sharon May 16, 2014 at 2:59 pm
His reaction to seeing the peanut butter in with the chickpeas was priceless. Utter shock. Try to trick Brandon and see if he can guess the secret ingredient!!
Lauren May 18, 2014 at 11:29 am
Yuuuuum! These look incredible Sharon! My husband is all about the beans in makes him feel more justified in eating them, because he's getting his protein and treat all in one! :-)
Sharon May 18, 2014 at 9:07 pm
So great to amp up that protein in such a delicious way. :) Thanks Lauren!
Rachel May 18, 2014 at 5:34 pm
Got these in the oven right now, thanks for the inspiration. I added some pumpkin, chia seed meal, flax meal and pecans, luckily my family will eat pretty much anything I make because I never can seem to stick to a recipe. But you gave the push to try baking sweet treats with beans, so that's awesome! <3
Sharon May 18, 2014 at 9:08 pm
I love those additions! Pecans? Sounds lovely. Thanks for stopping by Rachel! :)
Julia May 23, 2014 at 5:57 pm
These look so good but where do you get dark chocolate chips that don't have a milk product in them?
Sharon May 24, 2014 at 12:54 am
I use a brand called Enjoy Life. --> Have a great weekend Julia! :)
Jen Formhals May 23, 2014 at 6:59 pm
Can honey be substituted for the maple syrup?
Sharon May 24, 2014 at 12:56 am
Hey Jen! I haven't tried it with honey but I don't see why not. Just make sure they are cooked enough! :) Have a great weekend!
Marilyn May 23, 2014 at 8:53 pm
Wow! Those are delicious! I love the fact that I always have all these ingredients in my pantry and that they are so easy to make!
Sharon May 24, 2014 at 1:01 am
One of the best things about this recipe is how simple and easy it truly is. Thanks so much Marilyn! :)
Crystal May 23, 2014 at 10:13 pm
Saw this recipe on my Facebook feed (thanks Finding Vegan!), dropped everything and made these for supper. A-mazing!!! A big hit with the fam! And they didn't know what I'd put into them so I had the pleasure of blowing their minds with the ingredients:) One word of caution--they're very filling so now I am stuffed...
Sharon May 24, 2014 at 1:00 am
Crystal, you have no idea how much that means to me. I love a good 'fooled-the-family' with healthy food story.Thank you so much! And the filling part? Thank you protein packed chickpeas. Have a great weekend! :)
mirella May 24, 2014 at 1:43 am
The bar and the receipe it's a must try. Although I live in Italy and the peanut butter we get here is junk filled with idrogenated fats and palm oil. I was wondering if I could put the cheackpeas and a bunch of peanuts in the food processor. What you think?
Sharon May 24, 2014 at 9:06 am
Hey Mirella! Too bad they don't have natural peanut butter in your area. I would process the peanut separately first and make your own peanut butter, then follow the recipe as listed. This is a recipe for homemade almond butter that you could follow using peanuts --> . Have a great weekend!
lisa May 24, 2014 at 11:15 am
Looks amazing and so easy! I may add some protein powder and/or some hemp seeds to make a protein bar.
Sharon May 24, 2014 at 2:58 pm
Great idea on the protein. I love the hemp seeds! :) Have a great weekend Lisa!
Jessica May 25, 2014 at 1:04 am
These sound awesome! I'd love to try the recipe with a little less sugar though. Any suggestion for what to sub a portion of the maple syrup with that would maintain the same consistency? :) Thank you!
Sharon May 25, 2014 at 7:59 pm
Hey Jessica! I have only tried the recipe using the maple syrup. If you wanted to cut down on some sugar maybe use less chocolate chips instead? Enjoy the rest of your weekend! :)
Megan April 18, 2015 at 10:10 pm
I have seen this same recipe on except she uses 1/3 cup of maple syrup (or honey) and only 1/3 cup of chocolate chips and 2Tbs reserved for the top. I think cutting the sugar works just fine.
Nanci May 25, 2014 at 7:19 pm
I'm making them right this VERY minute! I came back to the website to check the picture. A bread loaf pan doesn't look big enough? Guess I'll see! And I didn't have enough maple syrup so I added agave to make 3/4 cup. The batter is awesome, I can't wait to try the finished product! :) :) And I won't tell people what's in it until AFTER they've eaten it! Thanks so much for a great recipe! :)
Sharon May 25, 2014 at 8:03 pm
I love that you're keeping it a secret!! And, the batter? You could just eat that, right? I hope you really enjoy them, Nanci! :)
Wanda May 26, 2014 at 6:17 pm
Delicioso. A todos nos gustó. El único problema fue que no me quedó crunchi.
Sharon May 26, 2014 at 7:50 pm
I like the delicioso part! :)
Julie May 26, 2014 at 10:45 pm
These look amazing! Going to make some right now.....just sent my husband for some baking powder ;) What do you think of fresh almond butter instead of peanut butter?
Sharon May 26, 2014 at 11:58 pm
I think almond butter would be delicious and I think your hubby's a doll for going on a baking powder run. ;) Give him a big piece. :) Have an awesome week Julie!
Shenae June 1, 2014 at 7:56 am
Having found this recipe last night, I made the decision to make this the next day, and I'm not disappointed! I substituted the maple syrup for golden syrup, as maple syrup is quite expensive and uncommon in Australia. These are so delicious and fudgy, and I can't believe I haven't done this sooner. Thank you so much for this recipe!
Sharon June 1, 2014 at 10:35 am
Hey Shenae! I'm so glad you loved this recipe. It has quickly become a favourite for us. :) One of the great things about Canada is our abundance of maple syrup! That being said I just might trade that for the beautiful beaches and weather of Australia. ;) Enjoy the rest of your weekend!!
merle anderson June 11, 2014 at 4:24 am
i would suggest maybe a little less maple syrup because it got a little too sweet. Overall i love this recipe, its really tasty :))
Sharon June 11, 2014 at 10:20 am
I'm so glad you enjoyed it! :)
Felix June 12, 2014 at 7:46 am
Hey. I live in Germany and I think we don't have baking soda here. Can i substitute the baking soda with more baking powder?? Thank you!
Sharon June 12, 2014 at 10:35 am
Hey Felix! No baking soda? At least you have a World Cup team! ;) I would try it with just the baking powder and it should work. Let me know!
Miss Polkadot January 14, 2015 at 6:01 am
Quite a bit late but for any other Germans or in case you have to answer the question again, Sharon: We do have baking soda over here :) . It's called "Natron".
Sharon January 14, 2015 at 9:59 am
Hey, thanks so much! Good to know. :) Danke!
Priscilla June 12, 2014 at 9:19 pm
Thank you so much for this recipe. I am now on my third go with it and have passed it on to many friends. I substitute the maple syrup for a coconut sugar and water simple syrup and I chop up extra dark chocolate for on top with no chips inside to cut down on sugar. So Good with a cup of tea!!!
Sharon June 12, 2014 at 11:23 pm
Thanks so much, Priscilla! I love the subs. Coconut sugar is so great for baking with. Have a great weekend! :)
Jessica June 18, 2014 at 1:23 am
i loved this! it tastes so good! i replaced the maple syrup with rice malt syrup and it ended up a little bit too wet and it didn't quite set while cooking, so will probably try it again with less or try with maple syrup. but yeah this was amazing! fooled everyone!
Sharon June 18, 2014 at 9:12 am
I'm glad you liked it! I've never heard of rice malt syrup. Is it as sweet as maple syrup? Kinda like brown rice syrup?
vanessa June 19, 2014 at 11:40 pm
This is the best vegan, gluten free treat I have ever made. This is a repeat recipe already for me and I just made my first batch two weeks ago. Thank you so much!
Sharon June 20, 2014 at 9:29 am
Thank you so much, Vanessa! I love these too. In fact, I lost a bet at work and the loser is supposed to make a batch of cookies for the winner. He's getting these and will never know they are chickpeas. ;) Have an awesome weekend!
Cindy July 23, 2014 at 5:05 pm
Did yours get all bubbly while baking? Also, mine didnt turn out nearly as pretty as yours! What type of PB do u suggest?! I used jiffy creamy.
Sharon July 25, 2014 at 11:45 am
Hey Cindy! Mine didn't bubble when baking. Maybe the oven temp is a little high? I use an oven thermometer because I find temperatures can really vary from stove to stove. I use a natural peanut butter from President's Choice (a Canadian brand) that lists only peanuts in the ingredients.
Michele Amaya July 24, 2014 at 2:13 pm
Does anyone know the calories and nutrient breakdown of these? I can't wait to try.
Sharon July 25, 2014 at 11:41 am
Hey Michele! I don't do nutrient breakdowns, but there are many you can find online. That being said, you will love these and really hope you give them a try! :)
Courtney December 13, 2014 at 5:55 pm
If you follow the recipe exactly it is 120 calories per serving. If you cut it in to 16 pieces. Baking mine right now, can't wait! :)
Sharon December 14, 2014 at 10:03 am
Thanks for the breakdown Courtney! I hope you loved them. :)
Kim August 13, 2014 at 11:02 pm
I put this into a recipe builder and this should give nutritional info! Did not post this recipe as my own on the website . . . can only be accessed through this link, and I gave credit to your blog!!
Sharon August 17, 2014 at 9:25 am
Thanks for posting the link, Kim. :) Much appreciated!
Sandi August 18, 2014 at 7:41 pm
I'm so glad I found you on pinterest yesterday. I just recently went gluten free due to celiac and I've been searching for a chocolate chip cookie recipe. I was so excited today to find I had all the incidents at home and boy were these good. My husband kept stealing the batter from me and I had a hard time getting enough in the pan! Thank you so much!
Sharon August 18, 2014 at 10:43 pm
Ahh! What a great comment! Thanks so much Sandi. :) Isn't it the best when the 'men of the house' just love the healthy food? And I can totally relate about the batter. If the finished product wasn't so delicious, I would just eat the batter. No shame. ;)
Stephanie August 19, 2014 at 10:13 pm
These look amazing! I have all the ingredients except maple syrup. Can I substitute banana for maple syrup? I don't care for the banana flavor, I just want the sweetness without the added sugar.
Sharon August 19, 2014 at 10:15 pm
You could definitely try! I haven't tried it personally and I'm sure the flavour may be different but still probably quite nice. Let me know how if it turns out! :)
Sharon A September 14, 2014 at 2:39 pm
I tried this recipe this morning. I baked mine an hour & 20 minutes. They turned out much darker and were a gooy mess. I could not cut them into bars - it was more like a thick pudding with a crispy edge. The bottom was very dark - approaching the burnt stage. My husband, who is the gluten free one, and who has a huge sweet tooth, tasted them and will not eat any more of them. The flavor seemed ok, but I was very disappointed. I will not be trying these again - huge waste of good ingredients.
Sharon September 14, 2014 at 9:20 pm
Hey Sharon. I'm so sorry that this recipe didn't turn out for you. It's honestly a favourite of mine that I often make for friends. I know cooking times and oven temperatures can vary quite a bit which could explain your dark outside and undercooked middle. If you did want to try it again, maybe instead of the loaf pan, use a 9x13 pan like I did for this recipe --> <-- they are thinner and turn out more crisp. I do understand your hesitation in gambling your ingredients again and I totally know how it feels to invest all that time and not get the result you expected. I've been there too! Please let me know if you do try it though. They really are such good bars.
Payal October 4, 2014 at 1:30 pm
vanilla here means vanilla extract?
Sharon October 4, 2014 at 4:01 pm
Yes. I use an organic pure vanilla extract.
Cynthia December 6, 2014 at 11:01 am
Hi, I wanted to try these bars but I don't have a food processor or blender? I only have a hand mixer. Do you think that would work? Any suggestions?
Sharon December 6, 2014 at 11:10 am
I'm not to confident that a mixer would do the trick. There is a hummus-like texture needed here for these to bake up properly. A mixer is probably not able to break down the chickpeas enough. Sorry about that. I remember before I had a food processor, all of the recipes I couldn't make. I finally picked one up, on sale, for about $100. It's a Black & Decker, nothing fancy, and I still have it and use it all the time. It was when I realized I liked cooking more than new shoes. ;)
Cynthia December 6, 2014 at 11:20 am
Thanks for getting back to me, Sharon. I guess it's time for me to invest in a food processor (or maybe I'll ask Santa for one and see what happens).
Sharon December 8, 2014 at 8:10 pm
Fingers crossed Santa finds a Vitamix for both of us! ;)
misty February 21, 2015 at 1:35 pm
I just made these and had the same problem as the other person ....burnt edges gooey middle. But it was my fault ! I wanted them thick so I used a smaller pan. The taste though ? AMAZING. so AMAZING that I grabbed a spoon and ate it anyway ! Lol thanks for the recipe ! I'm confident that putting then thinner in a bigger pan would solve my problem.. (:
Sharon February 21, 2015 at 4:26 pm
Lol! Thanks Misty. I love it when even the disasters taste amazing. :) I find a 9x13 the best for a well cooked bar, although they are thin. Have a great weekend!
Jen February 26, 2015 at 8:31 pm
I was wondering if anyone tried baking these as cookies. I was thinking of rolling them into balls and flattening with a fork just like with PB cookies.
Sharon February 26, 2015 at 8:46 pm
Hey Jen! I've been totally meaning to try it out that way. The batter is a little runnier than say, typical cookie dough though. I have tried it in a 9x13 pan in this --> recipe and it is much crispier than in the loaf pan. Let me know if you do try it in cookie form! :)
Megan April 19, 2015 at 6:51 am
If you try making them into cookies, I'd suggest refrigerating the batter first.
Sharon April 19, 2015 at 8:43 am
Great idea! Thanks Megan. :)
Alexa [] April 20, 2015 at 11:52 am
Wow! I've never tried bean desserts before, but this recipe may just get me to! I love how simple the ingredients list is!
Sharon April 20, 2015 at 12:12 pm
We were so amazed when we first tried this too! The beans just bake up so well. :) Thanks Alexa!
Erin June 12, 2015 at 9:10 am
I used 1/2 cup of PB2...just the powder...and it worked great!! I also put the pan in the freezer after because the bars were die for frozen. It's like eating cookie dough.
Sharon June 12, 2015 at 9:32 am
I've never used the powder. Sounds interesting! So glad you loved these bars. Have a great weekend Erin! :)
Summer June 26, 2015 at 12:16 pm
do these blondies come out chewie and brownie like or are they really soft like cookie dough? I've made other ones before but they were to soft
Sharon June 26, 2015 at 1:26 pm
I would recommend baking them in a 9x13 pan for a chewier, less cookie dough-ish bar. It just thins out the batter so there is less of a soft centre. I hope you enjoy! :)
Homeschool Mom August 24, 2015 at 5:09 pm
I tried this recipe twice. Once with butter beans and once with navy beans since I didn't have any chickpeas. The butter beans didn't set, even when the edges were getting very brown. I think because there are less beans and more water in the can. The navy beans turned out great. It was a bit on the sweet side for us, so I will reduce the maple syrup and chocolate chips in the future. Thank you so much for the recipe. With gluten, dairy, and egg sensitivities and an eye on our sugar intake and budget, this was a winner.
Sharon August 25, 2015 at 10:26 am
I'm so glad! It's good to know that this recipe works with navy beans also. I'll have to give that a go. Enjoy the rest of your week. :)
Sam September 4, 2015 at 3:57 am
Could I freeze these? I'm the only peanut butter fan so would have to eat the lot very quickly! Otherwise how long can I keep them and would storing in the fridge help?
Sharon September 4, 2015 at 8:09 am
Hey Sam! Yes, store these in the fridge for sure. They will keep for at least a week. I haven't froze them, but I don't see why that wouldn't work either. Have a great weekend! :)
Kaylee September 20, 2015 at 5:21 pm
I just made these for my husband and I. He was literally making fun of me at the grocery store while I was buying the ingredients (chickpeas combined with peanut butter?! Eww dark chocolate!) , but when he started smelling the true "cookie" smell from the oven his attitude totally changed! We both absolutely love them! I will definitely be making these often ☺️ Thanks for the awesome recipe!
Sharon September 21, 2015 at 9:18 am
Yay! I love converted, suspicious hubbies. ;) Mine was one too! SO glad you enjoyed the recipe. Thanks Kaylee!
Natalie October 17, 2015 at 7:20 pm
I'd like to make this for my sons birthday party as a cookie cake. Have you ever made a larger version? If I double the recipe and roll it into a circle shape, do you think the middle will cook through? Thank you!
Sharon October 18, 2015 at 11:53 am
Hi Natalie! I have made this in a 9x13 for a thinner, longer cookie cake that cooks through no problem. The batter is like hummus so rolling it probably wouldn't work and I would imagine it would take a long time to cook as it already takes awhile. Try the 9x13 and if you wanted to double it I would do it in two baking dishes. I hope this helps! Thanks! :)
Naomi November 10, 2015 at 12:40 am
Seems like it's a soft dough so, if I use sugar instead instead of maple syrup, will be ok?
Sharon November 10, 2015 at 12:43 am
I haven't tried but I don't see why not! Good luck. :)
Dom November 10, 2015 at 4:13 pm
Interesting! Would garbanzo flour work with this recipe or do you suggest only using the beans?
Sharon November 10, 2015 at 11:13 pm
I've only tried it using the cooked bean method. I imagine the flour would work though I'm not sure of measurements. Thanks Dom!
Jeannie November 28, 2015 at 11:11 pm
I just made these brownies.. OH my Gosh they are so good.. I am terrible but I never leave recipes the way I see them.. I used the peanut butter for kids that is peanut free ( its all I had), then I only used about 1/2 cup of maple syrup, because I ran out.. its one of those nights.. and so I spied nutella in the cupboard so a threw in a two heaping tablespoons of that. I followed all the rest. and I only cooked it for 45 mins.. because I could smell it, it was soft and hot, but I Had to try it.. it was so good.. Anyway I made changes.. but next time it will be almond butter.. YUM.
Sharon November 29, 2015 at 12:50 pm
Hey Jeannie! I'm so glad you had success with what was in the cupboards. Love it. :) Enjoy the rest of your weekend!
GRACE December 13, 2015 at 12:14 am
I have chick pea flour , can I use this and how much to sub in for a can of chick peas? Grace
Sharon December 23, 2015 at 8:18 pm
I've never tried chickpea flour. Sounds interesting!
Bob December 14, 2015 at 1:36 am
Your recipes always look great. And then a see the expensive maple syrup ingredient. I'd go broke if I made any
Sharon December 23, 2015 at 8:18 pm
I think maple syrup varies in price from place to place. I live in Vancouver, Canada and I pay $15 for a bottle of pure local maple syrup. It lasts me at least a month. A worthy spend for me.
Beth Sowell February 17, 2016 at 10:55 am
How about regular pancake syrup that tastes like maple? That's really much less expensive and I was just thinking I could even do sugar free that way. Whaddya think, Bob? Worth a shot.
Sharon February 17, 2016 at 1:18 pm
My only issue with regular syrup or even sugar free syrup would be the unnatural sweeteners. They wreak havoc on your system.
C.B.Whyte January 8, 2016 at 7:01 pm
In an attempt to satisfy my sweet tooth without buying grocery store garbage, I made these today. As with a few other commenters mine were almost burnt on the outside and close to raw in the middle. I did make some alterations though; honey/syrup mix and baked in a non-stick pan. I cooked them as long as I could and let them completely cool to room temp. Even though this looks like a pile of goo in the container, it's actually quite tasty and I'll use it to make some parfaits with yogurt. Next time I try these though, I'm going to add some oats to absorb some moisture from the peas and cut back on the sweetness. *fingers crossed*
Sharon January 9, 2016 at 12:52 am
Thanks for the comment. I'm curious how the oats turn out! Let me know. :) I did find baking these in a 9x13 dish was good for a less gooey in the middle result.
Tracy January 24, 2016 at 6:15 pm
I've made chickpea pb cookies before so I know the consistency.... I need to stick mine back in the oven ... Not quite right after cooking... Back in they go. Fingers crossed. My husband just said .. I don't want to know what's in them.. All I know is they have chocolate chips and that's all I need to know❤️
Sharon January 25, 2016 at 3:29 pm
Sounds like your hubby is a wise man. ;) I hope you enjoyed them!
Maureen February 15, 2016 at 11:02 pm
Have you ever made these into individual cookies instead of bars?
Sharon February 16, 2016 at 1:28 pm
I haven't but it sounds like a promising idea!
Beth Sowell February 17, 2016 at 10:53 am
I tried to look through the many comments before asking this but, has anyone made these with Agave nectar? Still expensive, but a little more diabetic friendly.
Sharon February 17, 2016 at 1:16 pm
I'm pretty sure agave would work!
Kristine Munro February 21, 2016 at 11:37 am
In the oven as I write this. Could not believe that our Tesco store did not have maple syrup. I have therefore substituted with a mix of honey and syrup. Still intending making them with the maple syrup in the future.
Sharon February 22, 2016 at 11:38 am
Honey should be fine in these too. Hope you enjoyed! Thanks Kristine. :)
Teri March 7, 2016 at 3:27 am
This recipe sounds great! Would anyone have the carb count on this recipe? Also would I be able to substitute the maple syrup with a sugar substitute like Stevia, or at least half of the maple syrup? Husband is prediabetic and I know chickpeas have lots of fiber so it helps the amount of carbs. Thank you if anyone can help me out with the carbs on this recipe.
Julie March 9, 2016 at 7:16 pm
I kept the Agua de faba, used 3/4 cup stevia in the raw instead of maple syrup, almond butter instead of pb, dark chocolate stevia chips. It took 1 hour 10 minutes and these are seriously amazing !!! Thanks for the recipe :)
Sharon March 10, 2016 at 11:17 am
Love the modifications! Especially the agua de faba. Looking forward to trying that myself. Thanks Julie. :)
Juliana April 5, 2016 at 9:59 pm
WOW! What a great idea! I saw this recipe, and coincidently, I had an open can of chickpeas in the fridge that I had to use. So I had to make a few adjustments cos I don't have real pb -- i used a combination of peanut butter powder (Just Good Stuff or whatever it's called) with applesauce and just sorta winged it. I did use quite a bit more pb powder than just 1/2 c to get a good pb flavor. Still, these cookie bars really turned out delicious! I can only imagine how awesome they must be made with full-fat pb. You win the genius award for this one! Thanks for sharing.
Sharon April 6, 2016 at 11:10 am
I'm still curious about peanut butter powder. I'm yet to try it! Thanks so much for the lovely comment. I'm so glad you enjoyed the recipe. :)
Tanya May 5, 2016 at 7:54 pm
I made this last night and was so excited with the thought of Peanut Butter and chocolate. I took it out of the oven and let it rest and then waited the 10 mins to cool before transferring to the wire rack. I let it cool over night and this morning I took it off to slice it and when I took the parchment paper off it started to crumble. I salvaged pieces for out lunch boxes but what the heck did I do wrong. I was thinking maybe I should add eggs to make it bind more??? I loved the flavour and so did my husband, just wish it would have stayed together once cooled. I cooked it for 70 minutes...
Juan May 15, 2016 at 6:58 pm
Is it possible to add a scoop of protein powder to these?
Sharon May 17, 2016 at 2:04 pm
I don't see why not!
L. Robinson May 17, 2016 at 5:21 pm
Made these yesterday and they actually tasted pretty good, but found that baking them in a loaf pan made it too thick and difficult to get the right consistency. After leaving in the oven for almost an hour and a half, they were still too mushy, even after cooling for quite some time. Next time I will use an 8x8 pan so they're not as thick. Will definitely try again as they do taste pretty good, not like a regular square, but pretty good considering what it's made with.
Sharon May 17, 2016 at 6:19 pm
Thanks for the great comment! I agree that they are pretty thick in the loaf tin. I've done the same recipe in a 9x13 for a thin crispy bar. I haven't tried in an 8x8 but it sounds good.
Susan August 16, 2016 at 8:22 pm
I can't wait to make these bars! They sound so delicious! I just wondered what size pan you used? Thank you!
Sharon August 16, 2016 at 9:21 pm
Hi Susan! I use a 9 x 5 loaf pan for thicker, softer bars (which are pictured in this post) and I also use a 9 x 13 sheet pan for crispier bars. I hope you enjoy them! :)
Laura B August 26, 2016 at 8:37 pm
Made these tonight and they are delicious! Super easy to put together. My husband and daughter loves them. Couldn't believe the ingredients. Thank you!!
Sharon August 27, 2016 at 2:11 am
I'm with you Laura! I couldn't believe the ingredients either. :) Chickpeas? Who knew? Happy to hear they were a hit with the family too. :) Have a great weekend!!
Leah August 27, 2016 at 10:53 pm
Fabulous, made these tonight they are dreamy.
Sharon August 28, 2016 at 12:57 pm
Thanks so much Leah! Happy you enjoyed them. :) Enjoy the rest of your Sunday.
Christie January 17, 2017 at 6:13 pm
You can mash the chickpeas with a fork. It takes time and wrist strength but can be done. Not as smooth as a food processor.
Shir September 15, 2017 at 8:35 am
Hay love, I have a little question for you.. Do I have to use a chickpeas in a can? Can I cook well a froze chickpeas and then use them? There is meaning to the chickpeas in a can?
Sharon September 15, 2017 at 9:28 am
You can totally use your own chickpeas. They are even better! :) Using canned is purely for convenience. Have a great weekend!
Dalia February 28, 2018 at 12:28 am
Can I make this recipe without a food processor?
Sharon February 28, 2018 at 10:22 am
If you have a high powered blender, that should work too!
Sharon August 1, 2017 at 12:32 pm
I hope it turns out for you Liz! We love these bars. :)

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