These HIgh Fiber Orange Chocolate Cookie Dough Bars are also vegan and high(er) protein. And can be made gluten free if needed! Everyone is sure to love them! Serve as a snack, or pair one with some plain yogurt for a filling and balanced breakfast.
This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own.
High Fiber Orange Chocolate Cookie Dough Bars
4 cups Bob's Red Mill Oat Flour*
1 can low sodium black beans, rinsed and drained
1/4 cup avocado oil
2 tsp vanilla extract
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup maple syrup
1/2 cup 100% orange juice
Zest from one orange
3/4 cup chocolate chips
Crushed walnuts for topping
*If you need gluten free, add 4 1/2 cups gluten free oats to a blender and pulse until ground. Then follow insutructions below...
Blend all ingredients (except chocolate chips and walnuts; and only add 1/2 Tbsp orange zest at this time) in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.
Once the batter is one consistency (it will be very thick, like cookie dough), remove the blade. Spread half the batter into a greased square pan. Top with 1/4 cup chocolate chips, then spread the second half of the batter on top. Sprinkle with 2 tsp orange zest. Bake at 350 degrees for 30 minutes.
About 5 minutes before the bars are done, melt the remaining 1/2 cup chocolate chips in the microwave. Remove the bars from the oven and immediately poor the melted chocolate over the top. Spread it to cover the bars. Top with crushed walnuts and remaining orange zest. Let the bars cool in the pan on a wire rack. Once they are cooled completely, cut them and store in an airtight container for up to 3 days... that is if there's any left!
*Note on texture: These are a very dense bar, and thus VERY filling! A little goes a long way!