…and I promise they taste good! Actually, there’s one-more accolade to add to the description – these cookie bars are also egg-free as well. It’s been a minute since I’ve gotten back to my test kitchen and concocted a new dessert recipe. A combination of boredom and a craving for something soft and sweet prompted the quest.
For years now, I’ve loved subbing white gluten-free flours with grain-free alternatives. My top two favorites: almond flour, and in this case, chickpeas! They’re wonderfully moist and their neutral flavor make it a blank canvas for alchemizing into a sweet or savory treat. I often make mock-bread with them, especially during pesto season. Sometimes, the garbanzos get transformed into a delicious, low-glycemic dessert, like my Strawberry Shortcake recipe. Most recently, I turned three cups of cooked chickpeas (also known as garbanzo beans) into a delicious dessert.
These bars bear a strong resemblance to my Peanut Butter Chocolate Chip Cookie Bars from 2015, but with a few differences. These have no eggs, a decision I made based on advice from health experts due to autoimmune issues. I still love eggs and will never give them up completely, but when I can, I find ways around using them. Another difference: cashew butter. I ADORE it and its silky texture is ideal for baking. As always, I choose a variety that’s unsweetened and non-hydrogenated. There’s enough natural oil in cashew butter to not need any additional fats. I was skeptical as to how they’d turn out minus eggs. Turns out, they’re not needed for this one, and the textural results are soft, dense cookie bars with a slight bent toward cookie dough. If that doesn’t appeal to you, bake them for an additional ten minutes.
These bars are lovely to look at and even lovlier to eat. And they won’t spike your blood sugar and you’ll actually have done something nice for your body.