These protein-rich chocolate chip cookie bars have all the flavors, crunchy, fudgy, chocolate-y and chocolate chip cookie-ish. Stuffed with brownies takes them to another level. And the recipe is, of course, vegan, GF and oil-free!
Chocolate Chip Cookie Bars (oil-free, vegan)
Chocolate Chip Cookie Bars. Bars that are fudgy, friendly, forgiving and stuffed with white bean cookie dough!
Chocolate chip cookies are already special, but add a thick cookie dough layer on top and we have a whole different party going on.
This White Bean Cookie Dough Can Be Baked!
Also, how about if that cookie dough is high-protein? Made with white beans?
Yes, we can bake with white beans, did you know? I substitute white beans for butter, actually, pretty successfully in many traditional recipes.
How Healthy Are White Beans
White beans are a super smart swap for butter. They add protein, fiber and a slew of other nutritional benefits, including potassium and iron, good for shiny hair among other effects; thiamine for a boost to your cognitive abilities; heart-supporting folate and magnesium, and copper to fight inflammation and rich in antioxidants, those little disease-fighters.
They are better than most beans for baking because they don’t have that hard coating that most other beans have that, if left on, can leave some undesirable crunchy bits.
Now, this recipe does have a lot of traditionally not so healthy elements, including sugar and flour, so it is definitely falls in the occasional treat category.
How To Fill Cookie Dough with Brownies
It really isn’t that hard. First make your brownie batter. I give you my favorite vegan brownie recipe below, but you can use your own favorite. Set aside that batter and make the cookie dough.
I made mine, as I said, with white beans and you can find the recipe below or here, see my Edible Cookie Dough Recipe, where there is a review video made by an awesome Youtuber who loves my white bean cookie dough recipe.
Plop just a few dollops of cookie dough on top of a parchment-lined pan, and use a spoon to spread a thin coating on the bottom of the pan. I use the spoon to pull up some of the mixture on the side, to make a kind of cookie dough container.
Add the brownie batter to the cookie-dough lined pan, and then plop the rest of the cookie dough mixture on top of that. You can try to keep the top cookie dough layer intact, but it might be heavy and sink into the brownie batter. So, in that case, just use a knife to swirl the brownie and cookie dough mixture together. Put in an oven heated to 325 F and bake between 30-40 minutes or until a tester comes out clean.
The key to allowing both mixtures to completely bake is to cook long and at a relatively low temperature. That is why I bake it at 325 F and for somewhere between 30-40 minutes. Everyone’s oven is different, so depend as well on a tester coming out clean.
I hope you love my recipe. Remember, it is dairy-free, oil-free, gluten-free!
I recommend as you gather ingredients that you use all organic, BPA-free, and non-GMO, fair-trade, gluten-free options in these ingredients.
Interested in sharing on pinterest? Perhaps use this image…
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Chocolate Chip Cookie Bars Stuffed with Brownies
Brownie Recipe Ingredients
- Preheat oven to 325 F.Line a loaf pan with parchment paper.Prepare flaxseed eggs and let sit for 5 minutes
- In a large bowl, mix together the flaxseed, cacao, sugar, applesauce and vanilla.
- Measure out the flour and stir in the baking powder so it is well disbursed.
- Add the flour to the large bowl and stir until you have a chocolatey batter. Fold in the chips.
- Set the batter aside and go make the cookie dough.
Make the Cookie Dough
- In a large bowl, mix together the beans, sugars, vanilla, salt and liquid until completely blended. Add in the flour, mixing until thoroughly combined.
- Stir in the chocolate chips.
Prepare for baking
- Plop just a few dollops of cookie dough on top of the parchment-lined pan, and use a spoon to spread a thin coating on the bottom of the pan. I use the spoon to pull up some of the mixture on the side, to make a kind of cookie dough container.
- Pour your brownies mixture on top of that. And spoon the rest of the cookie dough mixture on top of the brownie batter.
- Bake the pan for about 30 -40 minutes or until a knife comes out clean. Cool for about 30 minutes, then put pan in freezer to allow clean cutting..
- Cut into squares, frost if you wish, and eat! Refrigerated, I think these bars could last in refrigerator about 5 days, and months if frozen.Enjoy!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.