• Home
  • About
  • Links
Blue Orange Green Pink Purple

Chocolate Chunk / Snickerdoodle Cookie Bars

Posted in Dessert. on Wednesday, March 18th, 2015 by midcitygirl
Mar 18

Okay, these bars are like a little miracle. So easy and quick and SO yummy. When we McDougall, we generally try to do mostly the Maximum Weight Loss version – but with some exceptions.  The chocolate chips in these bars are vegan (and GF), but chocolate is definitely a higher-fat plant food. However, these bars require no flour, which is awesome. All the scrumptiousness comes from chickpeas and oats.  The ingredients get blended up together in the food processor, so the oats do get broken down some – but nowhere near the consistency of flour. More whole foods=more weight loss and most important: greater health!

10952403_10206164380377518_3674494944318652215_n

It can be hard starting to McDougall after being off of it and I find that making healthier desserts on a semi-regular basis (especially at first) really helps curb my sweet cravings and makes the transition to McDougalling a smoother one.  Plus, a sweet like this one is so much healthier than its full-fat chocolate chip cookie equivalent  –  that it makes me feel good about my choices.  Plus, I’m losing weight – so win win.

Ingredients:

10981996_10206164384457620_2660340649298178074_n-1 19oz can Chickpeas, drained and rinsed

-1/2 cup whole oats

-1 cup light brown sugar

-2 tsp baking powder

-1/2 tsp salt

-1 tsp Mexican vanilla extract                                                     (regular will work but won’t be as tasty)

-About 1/5 of a bag of vegan chocolate chunks (Or for the Snickerdoodle version, powdered cinnamon and raw cane sugar)

Directions:

-Pre-heat oven to 350

-Blend all ingredients (except for chocolate chunks or cinnamon-sugar topping) together in food processor until smooth (scraping the sides to help it along)

-Spray an 8×8 square pan with non-stick spray (or use high quality non-stick bakeware)

-Fill pan evenly with batter

-Top with chocolate chunks (Or dust the top with cinnamon and sprinkle raw sugar evenly across the surface)

-Bake for 25-30 minutes (28 minutes is perfect in our gas oven)

-Let cookie bars cool for 15 minutes before cutting

**For a toothier texture, use more oats**

-DIVE INTO THE MIRACULOUS COOKIE GOODNESS!!!

11060323_10206164383977608_151969567136371268_n

 

Recently, I made these for a get together with            friends. At the last minute I remembered that          the one person who is vegan and gluten free              doesn’t like chocolate. So I created the                        Snickerdoodle version on the fly.  They turned          out great and seemed to be even more popular          than the original Chocolate Chunk cookie bars.   So wah lah! Get creative!!!
10460348_10206206390067734_4991829699699231252_n

Share

Leave a Reply

Lovebirds’ Kitchen

  • RSS Midcitygirl Tweets
    • We just saw Rod Stewart at Bayou St. John! Weird.
    • Let's celebrate Caitlyn & use her moment to uplift trans folks facing insurmountable economic barriers for affirming healthcare.
    • a mere 117 days left for crashplan to back up my macbook. nice. if it keeps slowing down, I'll have to renew it next year so it can finish.
  • RSS Jasperfields Tweets
    • http://jasperfields.com/archives/2559 pic.twitter.com/Mm2HOUG7y7
    • http://jasperfields.com/archives/2556 pic.twitter.com/Ck6vbPBrVy
    • http://jasperfields.com/archives/2551 pic.twitter.com/zUoTmexb1p
  • Tags
    artichokes banana bbq beans boil Breakfast broccoli brown rice cilantro cooker cookies corn curry cutting board fat free vegan garbanzo garlic holiday hummus lentil lime Lunch maple minestrone mushrooms oatmeal peppers potatoes pumpkin quinoa rice rice cakes salad salsa sauce skillet soup squash stew stirfry susan v sweet potatoes tomato tony chachere's vinegar
  • RSS McDougall/Fatfree Vegan Tweets
    • Kathy Hester @geekypoet
      Simple Instant Pot Black Bean Soup | Recipe from FatFree Vegan Kitchen bit.ly/2rtF5MR https://t.co/Wtrn85H7K3
    • cookwithiris @arcogris
      My #kids have come up with so many variationsof #nachos. Pickled homemade cabbage & onions, hot peppers #chicken fi… twitter.com/i/web/status/9…
    • sigrid Rose @ushhem
      RT @VeggieFest: Tofu Eggless Quiche: shar.es/1LwmO8 Perfect for Sunday brunch! #fatfree #vegan #vegetarian #recipe https://t.co…
  • Archives
    • April 2015
    • March 2015
    • August 2012
    • January 2012
    • July 2010
    • June 2010
    • November 2009
    • August 2009
    • May 2009
    • April 2009
    • March 2009
    • February 2009
    • January 2009
    • December 2008
    • November 2008
    • October 2008
    • September 2008
  • Archives
    • April 2015
    • March 2015
    • August 2012
    • January 2012
    • July 2010
    • June 2010
    • November 2009
    • August 2009
    • May 2009
    • April 2009
    • March 2009
    • February 2009
    • January 2009
    • December 2008
    • November 2008
    • October 2008
    • September 2008
  • Search






  • Home
  • About
  • Links

© Copyright Lovebirds’ Kitchen. All rights reserved.
Designed by FTL Wordpress Themes brought to you by Smashing Magazine

Back to Top