Back during my undergrad days, I was a part of a student group called the Student Nutrition Advocacy Collaborative or SNAC. As a member of SNAC we interacted with students on campus through wellness check-ups, led presentations about nutrition and facilitated in-home and large group cooking classes. I LOVED working with students; not only was it an opportunity to interact with individuals from entirely different walks of life than myself, but I was able to share something I was truly passionate about with others, cooking.
To this day I find so much joy from spending time in my kitchen, sharing a meal with friends or hosting a get together. There is something about the way that food connects us that I find truly astounding. It’s crazy that just smelling or thinking about certain foods evokes specific memories for all of us. Whether it be apple pie bringing back memories of your grandma cooking in her kitchen, or the smell of cheese curds evoking thoughts of visiting the State Fair with your family every year. Food is powerful.
Today I’m sharing one of my go-to, “healthy” dessert recipes that brings back memories of my time spent working with students in SNAC. I say “healthy” because in all honesty, these bars still have sugar in them and still include chocolate (and no, not the sugar free, super dark kind). Sometimes the language used to describe food is misleading, so I just want to clarify up-front, these bars are still a dessert and should be eaten in moderation like any other fun food!
BUT what’s really awesome about these bars is that they use chickpeas and oats as the foundation; they’re also chewy, delicious and kid-friendly (yes I’ve tested these on several children and they all love them). Similar to my black bean brownie recipe, these chickpea bars have a little extra fiber and protein but are still a satisfying, sweet treat. And just like many of my recipes, they’re freezer friendly! I keep desserts in my freezer at all times, so if I’m in a pinch and need to bring a treat to a party or get-together I just take them out a few hours before to thaw on my counter and I’m ready to go! Give this recipe a try and feel free to check out my other recipes by jumping around The Balanced Table blog! Happy Friday!
Chickpea Cookie Cups
Makes 16 muffins
- 1 can chickpeas, rinsed and drained
- 1 can cannelini beans, rinsed and drained
- 1.5 cups granulated sugar
- 1/4 cup greek yogurt (plain or vanilla)
- 2 tablespoons canola oil
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup quick cook oats
- 1 cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Spray pan of choice (muffin tins, 9×9 brownie pan or 9×13 cake pan)
- Combine and blend all ingredients except for chocolate chips in a food processor blender. Stir if necessary and blend until smooth.
- Stir in chocolate chips (save some to put on top of the cookie cups before baking)
- Bake for the following cooking times –
- Muffin tin = 25-30 minutes
- 9×9″ brownie pan = 35-40 minutes
- 9×13″ cake pan = 30-35 minutes
- NOTE – check cookies with a knife to to make sure they are done; it should come out clean
- Let stand at least 10 minutes before removing from pan. For clean cut bars, cool overnight in the refrigerator and then slice