“When it’s all said and done you can walk instead of run, because no matter what you’ll never be alone…” — Compass, Lady Antebellum
Every once in a while, I actually take pride in being (sort of) healthy…
I’m sure a lot of you food bloggers can relate to me here when I say that sometimes, it gets to the point where we are having so much fun whipping up all things butter, cream, and super sweet…that our diets become seriously ‘unvaried’ and sorrowfully fruit/veggie-less (unless you happen to be baking a lot of carrot cakes or something apple-filled and pumpkin-y…)
I mean, after one week of hardcore recipe creation I actually begin to crave vegetables and realize that I haven’t sat down for anything proper for days straight. Taste testing our creations (a lot) can be pretty filling and so sometimes, we just don’t have the appetite for lunch or dinner. Or maybe this is just me? Anyone who manages to squeeze in baking + blogging + cooking + life + their waistline needs to share their secret in the comments below!
Either way, it’s so refreshing to be able to have a tray filled with something light, wholesome, and nutritious that doesn’t leave you hanging in a continuous state of sugar coma… as lovely as that feeling after a successful bake can be). It’s also so great to have a tray of *what looks like cookie dough bars*… but are actually healthy, protein filled crack snacks (they’re addictive too). You basically have a legitimate reason for saving the entire tray for yourself 😉 And if anybody tries to tell you: no, then just use this no-more-words-needed hash-tag against them… #flourless. Oh yes.
Has anybody noticed how this post comes immediately after these Monster Cookie Dough Sandwich Cookies? It seemed appropriate 😉
Although these bars aren’t the same cookies that you grew up craving, they are cookie-like and cookie-enough to satisfy your chocolate chip addiction. Like this, you can actually eat a cookie or three for breakfast, since they won’t sit around heavily in the bottom of your stomach as you fight off *that* sugar headache for the next hour. They are like energy bars only sans the weird protein powders and sticky dates:
Top tip: make sure to cut yourself a square whilst they are still hot out of the oven. Sure, you might burn off the roof of your mouth but oh.my.god. The chocolate chips are all melty and the inside is still all gooey and brown-sugary style soft…and just…*melts*.
The recipe I’m going to give you is the recipe that I made myself, although this recipe can just be adapted in many, many ways. For example, if you can’t eat oats then just leave them out. (I mentioned in my last post how I’ve been craving nothing but oats recently and this is STILL going on…). The original recipes that I adapted from (here and here) actually didn’t call for any eggs, but I added egg anyway because why not. They turned out perfectly! I’m not sure how fluffy they would have been without the egg, but the egg definitely serves to make it moister and more cookie-like and let’s face it, all of the best cookies you’ve ever eaten have used eggs. So if you’re vegan, then just omit the yolky stuff and make sure to use baking powder in addition to baking soda. Also, the banana wasn’t really necessary either. I just happened to have 2 neglected bananas that were so brown that they were threatening a fly invasion, so into the food processor they went. If you are one of those successful people who manages to eat every banana before they expire and don’t have any on hand: then just add an extra 1/2C of brown sugar, or 1/3 C honey – and keep doing your thing because you will go far in life.
The element of this recipe is ensuring that you have the can of chickpeas, the peanut butter, the sugar, and the baking soda – after this, you can just add whatever to them!
- 1 x can of chickpeas – drained + rinsed
- 1 x C oats
- ¾ C peanut butter
- ½ C brown sugar
- 1/3 C honey
- 2 medium bananas
- 1 x C chocolate chips
- 1 x tbsp vanilla
- ½ tsp baking soda
- 1 x egg
This has been my favourite recipe to write up – it’s SO SIMPLE. The steps don’t even need numbering. How ridiculous is this for steps? :
- Put everything except the egg into a food processor and blitz until smooth and cookie-dough like and delicious. When all is done, add the egg and mix with a spoon (not the blitzer).
Bake in a tray at 180*/350* for 20-25 minutes, and you are DONE!
They are the best thing since real cookie dough.
The quote at the top today is actually lyrics. I am currently obsessed with ‘Compass’ by Lady Antebellum. I have no idea why my playlist involves them on repeat every.single.autumn – but I’m not complaining! There must be something in the air.
Have a great week! x