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Tired of searching for plant based protein bars and then paying a small fortune? Then make a batch of my easy vegan chickpea protein bars! They are a delicious (taste like cookie dough), customizable, and perfect healthy snack for powering your day!
Chickpea Cookie Dough Protein Bars
I am all for a crispy, crunchy granola bar, but sometimes a woman needs a treat that is more on the fudgy side. And since I love the taste of cookie dough, why not create a protein-rich bar with a creamy, fudgy, cookie dough texture and flavor?
Why not, indeed!
Hello, delicious.
Recipe Benefits
- Vegan (plant-based ingredients, dairy-free, egg-free)
- Gluten-free
- Oil-free
- High fiber
- High protein (10 grams protein per bar)
- Made with simple ingredients
- No-bake (no oven, no microwave)
- No added sugars (e.g., no granular refined sugar, maple syrup, or honey)
- An excellent source of complex carbohydrates
The sweetness in these homemade protein bars comes from dates and vanilla protein powder.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- canned chickpeas, drained and rinsed
- packed, very soft dates (about 6 to 8 pitted dates)
- creamy peanut butter (or any creamy nut butter, such as almond butter or cashew butter, or seed butter)
- vegan vanilla protein powder
- pepitas (green pumpkin seeds), toasted
- dried cranberries
Health Benefits of Chickpeas
Chickpeas (also known as garbanzo beans) are key to this quick and easy recipe, contributing creaminess and nuttiness, as well as structure to hold the bars together.
They also happen to be nutrition superstars. Chickpeas are in the same family as lentils, peanuts and peas, all of which are touted for their high concentrations of plant protein, fiber, and many key vitamins and minerals.
A quick roundup of chickpea highlights includes the following:
- high protein
- high fiber
- lowfat
- great source of folate and iron
- inexpensive / budget-friendly
- versatile
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Line a 9×5-inch (22.5×12.5 cm) baking pan with parchment paper (fold to fit), aluminum foil or plastic wrap.
- In a large food processor, process the rinsed and drained chickpeas, dates, peanut butter, and a pinch of fine sea salt (optional, to taste) until blended and smooth, stopping and scraping the sides of processor bowl once or twice. If needed, add a drizzle of non-dairy milk (e.g., almond milk or oat milk) to help blend until smooth.
- Add the protein powder, pepitas and cranberries. Pulse and blend until very well combined and mixture looks like a dough ball (if not, add a bit more protein powder).
- Press the protein bar mixture evenly into the prepared pan.
- Place in the fridge at least four hours, or freeze one hour, until firm. Remove the bars using the pan liner and/or a spatula and slice into bars. See storage information below.
FAQ
How should I store the vegan chickpea protein bars? Store the bars in an airtight container in the refrigerator for up to two weeks or the freezer for up to six months. The bars will keep at room temperature (tightly wrap) during the day in a lunch bag.
Can I vary the taste of the bars? Yes! For example:
- Dried fruit: Use different kinds of dried fruit in place of the cranberries (e.g., dried apricots, raisins, dried cherries or dried blueberries)
- Chocolate: Consider replacing the dried fruit with dark chocolate chips or chunks, adding a drizzle of melted chocolate on top of the bars, or replacing the vanilla protein powder with chocolate protein powder.
- Spices & extracts: Add a tsp vanilla extract or almond extract, or add a sprinkle (or more) of ground spices, such as cinnamon, cardamom, pumpkin pie spice, or ginger.
- Nuts & seeds: Use different nuts or seeds (raw, toasted or roasted) in place of the green pumpkin seeds. For example, peanuts, sunflower seed kernels, walnuts, hemp hearts, pecans, or cashews.
- Coconut: Replace the pepitas or dried fruit with flake or shredded unsweetened coconut, plain or toasted.
I am not vegan. Can I make these with whey protein powder? Yes. If using whey protein, use the same amount of protein powder but also add 1/2 cup (up to 2/3 cup) of some finely ground oats, almond flour or finely ground seeds (e.g., sunflower seeds or pumpkin seeds) to help hold the bars together.
Can I make these protein bars nut-free? Yes! Instead of peanut butter, use a creamy seed butter (for example, tahini, sunflower seed butter (e.g., sunbutter, or my DIY Sunflower Seed Butter or DIY Pepita Butter). Stick with pepitas (instead of nuts, for the the add ins), or use sunflower seed kernels or hemp seed hearts.
Can I make the bars in a blender? Possibly. It might be difficult to break down the chickpeas to a smooth consistency in the regular size blender. A bullet size blender would likely work with greater success for this volume of ingredients.
I have homemade cooked chickpeas instead of canned. How much should I use? You will need to use roughly 1 and 2/3 cups of drained chickpeas, the equivalent of the contents of one fifteen ounce can, drained.
Related Recipes
The Best Vegan Chickpea Protein Bars (Grain-Free, Oil-Free)
Equipment
- 1 food processor or a bullet style blender
- 1 loaf pan 9×5 inches (22.5×12.5 cm)
Ingredients
- 1 15 ounce can chickpeas, drained and rinsed
- 1/2 cup packed very soft dates, (about 6 to 8 pitted dates)
- 1/4 cup creamy natural peanut butter, (or any creamy nut/seed butter, e.g., almond, sunflower seed, tahini)
- 2/3 cup vegan vanilla protein powder
- 1/3 cup pepitas (green pumpkin seeds), ( toasted or raw)
- 1/3 cup dried cranberries
Instructions
- Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper, foil or plastic wrap.
- In a large food processor, process the chickpeas, dates, peanut butter, and a pinch of salt (optional, to taste) until smooth, stopping and scraping the sides of processor bowl once or twice.
- Add the protein powder, pepitas and cranberries. Pulse until very well combined and mixture looks like a dough ball (if not, add a bit more protein powder).
- Press mixture evenly into prepared pan.
- Refrigerate at least 4 hours, or freeze 1 hour, until firm. Remove the bars using the pan liner and cut into bars. See storage information below.
I made these protein bars today. They taste ok. Before I added the protein powder, the mix in the food processor was a big ball of dough. As I added the protein powder, however, the dough became softer and softer. Eventually it became a gooey mess. I pressed it into the parchment lined baking pan and put it into the frig for five hours. It was still a gooey mess that stuck to the parchment paper. Even freezing for another hour made no difference. What do I need to do to make these protein bars less sticky?
Hi Marlin! I’m sorry you had issues with the bars. I am wondering: did you happen to use whey protein? This recipe is made with plant-based protein powder, which is more of a starch consistency and texture. What you describe sounds typical of using all whey protein (very sticky and gooey). I have notes for subbing with whey protein (This: “If using whey protein, use the same amount of protein powder but also add 1/2 cup (up to 2/3 cup) of some finely ground oats, almond flour or finely ground seeds (e.g., sunflower seeds or pumpkin seeds) to help hold the bars together.)
Hello,
I’m not really into protein powder. Is it OK to omit or substitute something else?
Can’t wait to try these!
Hi Sarah! You can use an equal amount of ground oats to replace the protein powder.The bars will have less protein (the 2/3 cup rolled oats has about 7.5 grams of protein, about 1/4 of the protein powder amount), but you could add some chia seeds (5 g protein per 2 tablespoons), too, for extra protein 🙂
Hi
Thank you for this recipe.
The measurements for protein powder says 2/3, is that tablespoon, cup…?
Thanks very much
Apologies Angela, I have updated it!
Dear Camilla,
I am in love with your recipes for the chickpea tofu,feta cheese and cheddar cheese love it. I will practice more. Where did they find you with the tasty ideas. I tried vegatarian tofu with coconut milk and could not find Agar Agar to set it really well and it was a flop as i tried to up the tapioca flour to make it set. what a disastrous flop until i found you power hungry. A five star site!!!! yeah.
Thanks SO much, Jennifer!
These are my new favorite bars. I add dried fruit to them, too. Thanks for a great recipe!
Wow !! I’ve had this pinned for years and only just made it. Extremely moorish! I used normal Whey and I found it did stick to the parchment paper any tips to stop this for next time? 🙂
Hi Chelsea! I am so glad you gave these a try 🙂 If it is not nonstick parchment, I would give it a light spritz of nonstick baking spray to prevent sticking.
I just made these two days ago because I was going to attend Zumba classes for the first time. I always want to snack on something after I work out, and these are perfect! They are super yummy and easy to make and I know I am getting my protein. I am usually so hungry after a work out but I am careful in what I eat after working out.
Thank you so much for this awesome recipe!
I am so glad you love them, Annie!!! Thanks so much for taking the times to let me know. I am usually starving post-workout, too, so I stash homemade bars for the drive home.
Dear Camilla,
I just found your chickpea recipe, which looks marvelous, with the high fiber content listed at the end. Thank you again.
you are so welcome, TR!
You left out how much protein powder. It only says 2/3…is that cup or spoon?
oops–2/3 cup! Tahnks for letting me know!