Nutrition Facts

Serving Size: 1

Calories: 65 • Total Fat: 2g • Total Carbohydrate: 13g (Fiber: 2g • Sugars: 6g) • Protein: 2g • Vitamin A: (16%) •  Manganese (9%) • Vitamin B-6 (5%)

*calculated with flax egg and without chocolate chips

Nutritional Highlights

Low Calorie • Low Fat • Vegan • Gluten Free • Dairy Free • Promotes Healthy Skin and Eyes

These bars are meant to be a treat and are the perfect dessert to round out your meal. Since they have a moderate amount of carbohydrates, enjoy them after a dinner that is high in protein a moderate in fat.

Pumpkin Snickerdoodle Cookie Dough Bars

Servings: 12

INGREDIENTS

• 1 cup canned chickpeas, rinsed and drained
• 1/4 cup quick oats (use gluten-free oats if needed)
• 1/4 cup + 1 tbsp pumpkin puree (not pie filling)
• 1.5 tbsp almond butter
• 1/2 tsp baking powder
• 2 tsp pure vanilla extract
• 1/8 tsp salt
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 3 tsp pumpkin pie spice
• 1 tbsp ground flaxseed + 3 tbsp water (or 1 egg)
• 2 tsp sugar, for topping
• 1/2 tsp cinnamon, for topping
• mini dark chocolate chips (optional for topping)

METHOD

1. Preheat oven to 350ºF.
2. Combine ground flaxseed with water and set aside for 5 minutes. (If using egg, beat in a bowl and set aside).
3. In a separate small bowl, combine the 2 tsp sugar and 1/2 tsp of cinnamon for topping and set aside.
4. Place all ingredients (chickpeas – pumpkin pie spice) in a food processor. Add flax egg (or real egg if using). Blend until completely smooth.
5. Pour batter in a greased 8×8 pan and bake for 25 minutes. The bars will look slightly underdone. Allow to cool in pan for 5 minutes. Top with cinnamon-sugar topping and mini chocolate chips if using.