My blondie-esque chocolate chip cookie bars are gluten-free and made with a natural sugar substitute, maple sugar. And, curve ball, I use cannellini beans in my chocolate chip cookie bars, too. The results are delicious.
- 3 eggs
- 1 cup maple sugar
- ½ tablespoon vanilla extract
- ¼ teaspoon sea salt
- one 13.5-ounce can cannellini beans, rinsed and dried
- 4 tablespoons unsalted grass-fed butter, melted
- ½ cup walnuts, crushed
- ½ cup dark chocolate chocolate chips
- Preheat oven to 325 F.
- Add everything except walnuts and chocolate chips to a high-powered blender, blending on high until well combined. (You can also use a food processor.)
- Pour mixture into an 8 x 8 pan.
- Sprinkle chocolate chips and walnuts over the mixture.
- Bake for 45 minutes or until golden brown.
- Top with coconut kefir and honey if desired.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
- Serving Size: 1 cookie bar (73g)
- Calories: 209
- Sugar: 12.7g
- Sodium: 136mg
- Fat: 11.4g
- Saturated Fat: 5.3g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 22.5g
- Fiber: 1.3g
- Protein: 4.9g
- Cholesterol: 51mg
Keywords: chocolate chip cookie bars, cookie bars, easy cookie bars