Everyone wants cookies for breakfast and these bars let you do just that while still feeling like an adult. These bars are designed to give you all the nutrients you need to start your day with all of the flavors of delicious cookie dough. Finally, you can have the best of both worlds in bar-form.
Cookie Dough Oatmeal Breakfast Bars [Vegan, Gluten-Free]
For the Base:
- 3/4 cup banana, mashed
- 2 1/2 tablespoons coconut sugar
- 1 teaspoon apple cider vinegar
- 1/2 cup gluten-free rolled oats
- 5 tablespoons powdered peanut butter
- 1/4 cup oat flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
For the Cookie Dough Topping:
- 2/3 cup chickpeas, skinned
- 3 tablespoons powdered peanut butter
- 2 tablespoons agave
- 2 tablespoons banana, mashed
- 1 tablespoon peanut butter
- 3/4 teaspoon vanilla extract
- A pinch of salt
- A pinch of baking soda
- 1 1/2 tablespoons vegan chocolate chips
- Preheat your oven to 350°F and rub an 8x8-inch pan with coconut oil.
- In a large bowl, using an electric hand mixer, beat together the banana, coconut sugar, and agave until they're well mixed.
- Add in the oats, powdered peanut butter, oat flour, cocoa, baking soda, and salt and stir until everything is well mixed.
- Spread the mixture evenly into the bottom of the pan and set it aside.
- 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, up to the chocolate chips, and blend them until they're smooth and creamy. You'll need to stop and scrape down the sides every so often.
- Transfer this 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 it with extra chocolate chips.
- Bake it until the edges are lightly golden brown, about 17-18 minutes.
- Let them cool in the pan before slicing.