Chocolate Chip Cookie Bars (WFPB, vegan, GF)

It’s finals week in our house meaning lots of stressed out kids and study groups.  When loved ones are going through stressful times, I make sure there are lots of whole, minimally processed foods, especially veggies, to support their bodies and minds as they deal with difficult times.  Basically, lots of hummus varieties, veggies for dipping and whole grain crackers as quick, easy, prepackaged foods can dysregulate dopamine function in the brain making depressive symptoms worse and increase inflammation in the body.  Not what you want happening during stressful times.  But what to do with teens who don’t get excited about veggies and hummus?  My solution is an adapted recipe favorite for many years now, our chocolate chip cookie bars.  

Beans and oats are a great source of protein, fiber and minerals that many are deficient in like magnesium (essential for nerve functioning).  My substitutions include replacing the oil with applesauce and replacing maple syrup with date paste (both 1:1 ratios).  These are now very low fat making them crack a bit more than the full fat version.  We love them without all of the fat but you may find you prefer to have a small amount in it.  These antioxidant-rich, low glycemic, anti-inflammatory bars are perfect for gearing up for exam time and other life stressors.  

Ingredients

2 cans bpa-free cannellini beans (drained and rinsed) or 3 1/2 cups cooked

1 cup quick or rolled oats

1 cup unsweetened applesauce

2 teaspoons vanilla extract

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup date paste*

3/4 cup chocolate chips (we like the Enjoy Life brand of mini chips but there are more affordable dairy free chips out there too)

Directions

Preheat oven to 350º F.  Lightly spray 9x12 pan or use parchment paper.  If using rolled oats, pulse them a few times in a food processor to break them into smaller pieces thus creating quick oats.  Add remainder of ingredients except chips in food processor.  Blend really well.  If using home cooked beans, you may need to slowly add water to get a smooth batter-like consistency.  Mix in chips.  Pour batter into pan.  Cook for 25-30 minutes or until toothpick comes out clean.  Let stand 10 minutes before removing from pan.

*I make my own date paste (1 cup water blended with 1 cup softened pitted dates and 1 teaspoon lemon juice) as it’s really easy and significantly cheaper than the date pastes and syrups on the market.

Chocolate Chips: https://amzn.to/3hp5eqH (affiliate link)

For more: www.feelplantiful.com

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