Ingredients
For The Base:
- ¾ cup overripe banana mashed, 180 grams
- 2½ tablespoons coconut sugar
- 1 teaspoon apple cider vinegar
- ½ cup rolled oats gluten-free, if needed, 50 grams
- 5 tablespoons powdered peanut butter
- ¼ cup oat flour gluten-free, if needed, 26 grams
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
For The Cookie Dough Topping:
- ⅔ cup chickpeas skins removed, about ½ a can
- 3 tablespoons powdered peanut butter
- 2 tablespoons agave nectar
- 2 tablespoons overripe banana mashed
- 1 tablespoon natural smooth peanut butter
- ¾ teaspoon vanilla extract
- Pinch of salt
- Pinch of baking soda
- 1½ tablespoons dairy-free mini chocolate chips plus additional for sprinkling, optional
Instructions
- Preheat your oven to 350℉ and grease an 8x8-inch baking pan.
For The Base:
- In a large bowl, beat together the banana, coconut sugar, and apple cider vinegar until well mixed.
- Add in the oats, powdered peanut butter, oat flour, cocoa, baking soda, and salt, and stir until well mixed. Spread the mixture evenly into the bottom of the pan and set aside.
For The Cookie Dough Topping:
- If you haven't already, remove the skins from the chickpeas by gently rubbing them between your fingers and peeling off the papery thin skin that lifts up. Add the skinned chickpeas into a small food processor.
- Add in all the remaining ingredients except for the chocolate chips, and blend until smooth and creamy. Stop the processor to scrape down the sides with a spatula occasionally. Transfer to a small bowl and stir in the chocolate chips.
- Gently spread the cookie dough evenly on top of the oatmeal base until it's fully covered. Sprinkle with extra chocolate chips, if desired.
- Bake until the edges are lightly golden brown and beginning to pull away from the sides, and a toothpick inserted in the center comes out clean, about 17-18 minutes.
- Let the bars cool completely in the pan before slicing.