Protein Cookie Dough Bar Recipe

Protein Cookie Dough Bar Recipe

I admit that I had a sugar and snack addiction and if a Reeses peanut butter cup was in front of me for long, it would be in my belly.  After discovering and admitting that all that  added sugar just made me look and feel like crap, I turned to something that I crave and also gives my body some fiber and protein!  I'm not someone who believes in cutting everything out and not making it sustainable, but instead having an alternative that serves your body better or at least doesn't hurt it.  Check these out!

Ingredients:

• 1 15oz Can of Chickpeas (garbanzo beans)
• 3/4 Cup Organic Peanut Butter (no canola oil) Sunbutter another option
• 1/4 cup Honey or Maple Syrup
• 2/3 Cup Vanilla Protein Powder
• 2 Teaspoons Vanilla Extract
• 1/4 Cup mini chocolate Chips

Instructions:

• Drain Chickpeas, rinse with water in a strainer, drain water, add to food processor
• Pulse until mashed and powdery (May need to stop and scrape the sides to make sure no beans are left un mashed
• Add in all the ingredients (any order) EXCEPT the mini chocolate chips
• Pulse until mixed in a creamy thick fashion (scrape sides periodically)
• Remove blade and let dough sit to cool (if not your chocolate chips will melt)
• Mix in mini chocolate chips into the dough by hand
• Drop the dough blob into a 9x7 Pyrex Container with Parchment paper on bottom and sides.
• Use silicone scraper to spread out the dough into the corners and flatten.  Folding parchment paper over and pressing to flatten helps. 
• Cover and put in the freezer.
• After 6+ hours in freezer you should be able to cut into squares or rectangles and then keep them in a freezer bag.  Enjoy!