So, once again, after reading about these here….I had to try them…..with a few changes. My daughter, Tuesday, doesn’t like peanut butter, so I omitted that and used butter instead. Also, I love wheat germ and I put it in everything and I was feeling lazy and I didn’t feel like grinding up the flax seed in my coffee maker grinder because the coffee maker was dirty! I decided I wanted to pretty much follow the Nestle Toll house chocolate chip cookie bar recipe. So, I used 1/4 cup of butter instead of peanut butter and 1 tablespoon of wheat germ instead of flax seed. So, below I have included my updated recipe. I liked them…they were nice and buttery and moist. I don’t think they were as good as the brownies..which I made AGAIN…yum!
Garbanzo Bean Chocolate Chip Cookie Bars
1 can of chickpeas
2 tsp vanilla
1/4 cup almond butter (or peanut butter) (or 1/4 of butter!)
1/4 cup oats
1 Tbsp ground flaxseed(or 1 tbsp of wheat germ)
1 teaspoon baking soda
1/8 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/2 cup chocolate chips
Drain and rinse the chickpeas and then put them in the food processor or blender and pulse a few times. Add the vanilla, almond butter (or whatever you choose) and then mix again. Then add the egg, oats, flaxseed (or wheat germ) and mix. Scrap down the sides if you need to add brown sugar, salt, soda and baking powder and blend again. When done blending, add in the chocolate chips, you don’t need to blend the chocolate chips. Put into a greased 8 x 8 pan.
Bake at 350 degrees for 40 to 45 minutes.