One of my favorite, favorite desserts is a gooey chocolate chip cookie. I love how the really good ones bend, but don’t snap, and how the melted chocolate chips ooze out when you take a bite. How the best cookies are thick and soft, and just melt in your mouth.
Today what I’ve done is taken the best, most delicious, cookie I can think of, and turned it into a thick, gooey Chocolate Chip Bar. Aaaand… I made it pretty darn good for you too!
So, you’re probably thinking to yourself, what’s the catch? How can something that looks and sounds so decadent be healthy? Well, I’ll have you know that I’ve got a few tricks up my sleeve. I’ll give you a run down of all the healthy swaps in the recipe.
- Canned white beans -> they replace the butter/fat and provide a lot of the bulk of the bars
- Banana + maple syrup -> all you need in the form of a sweetener. No sugar here!
- Tofu -> adds bulk and lends to the gooey texture
- Oats -> they replace all the flour and make the recipe gluten free
Gooey Chocolate Chip Bars
- 1 (15oz) can white beans
- 1 ripe banana
- 1 1/2 cups rolled oats
- 1 cup shelf stable tofu (200g)
- 1/4 cup applesauce
- 2 tbsp maple syrup
- 2 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup chocolate chips
Revisited Recipe of the Day:
Chocolate Chip Banana Cookie Pie