No Bake Gluten Free Cookie Dough Brownies

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Did you know cookie dough can be made from beans? Now don’t prejudge! No one will ever believe that these delectable brownies are made with beans! Yes, they are high in fiber and protein but also high in taste. These no-bake treats will be asked to be made over and over again!

Each layer is tastier than the next. First, the rich brownie layer could be an entire recipe all on its own! A combination of dates, oat flour and cocoa powder gives the most chewy texture and no baking required.

A little tip when pressing this layer into the pan…First use parchment paper! It’s going to be easier to lift your finished brownies out of the pan if you do this. Second, it will take some muscle to spread the brownie layer evenly. So don’t give up, it will spread eventually. Just keep at it!

The middle cookie dough layer is smooth and creamy. Thanks to the chickpeas and nut butter. (You could actually make an extra batch of this to keep on hand as a raw edible cookie dough!) This layer is also what gives us that added fiber and protein. While the little chocolate chips keep it disguised as cookie dough!

Then that top layer couldn’t get any simpler. Chocolate and coconut oil melted together for a shiny frosting!  

You might be thinking, “this recipe is too involved” but here’s the thing. Making a dessert from scratch with limited processed ingredients, sometimes is more work. But I believe that’s what makes it that much more satisfying and delicious! 

Please leave me  a comment or review below and let me know what you think, after making it!

Many Hugs,

Cathleen

gluten free, no bake dessert, cookie dough, brownies

desserts

Yield: 12

Author: Cathleen Crobons

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No Bake Gluten Free Cookie Dough Brownies

Prep time: 20 MinInactive time: 1 HourTotal time: 1 H & 20 M

Ingredients

Brownie Layer

• 8 pitted Medjool dates⁣⁣
• 2 Tablespoons pure maple syrup⁣⁣
• 1/2 cup oat flour⁣⁣
• 1/3 cup unsweetened cocoa powder⁣⁣
• 1 teaspoon vanilla extract⁣⁣

Cookie Dough Layer

• 1 can (15 oz.) chickpeas, drained, rinsed and skinned⁣⁣
• 1/3 cup creamy nut butter (or tahini)⁣⁣
• 5 Tablespoons pure maple syrup⁣⁣
• 1/4 cup + 3 Tablespoons oat flour⁣⁣
• 2 teaspoon vanilla extract⁣⁣
• 1/4 teaspoon sea salt⁣⁣
• 3/4 cup dairy free dark chocolate chips

Chocolate Topping

• 1 cup dairy free dark chocolate chips⁣⁣
• 3 teaspoon coconut oil⁣⁣

Instructions

Brownie Layer

1. Add all of the ingredients to a food processor and blend until smooth. It should form into one large ball of chocolate dough.⁣⁣
2. ⁣⁣Press into the bottom of an 8x8 baking pan that’s been lined with parchment paper. (This will take some elbow grease, be patient. It will work!) Set aside and clean out the food processor.⁣⁣

Cookie Dough

1. Drain, rinse and skin the chickpeas. (Don’t skip this step) It’s important to remove the skins otherwise the cookie dough will have a strong chickpea flavor and an odd gummy texture.⁣⁣
2. ⁣⁣Once skinned, add all of the cookie dough ingredients to a food processor, minus the chocolate chips.⁣⁣
3. ⁣⁣Blend until smooth and creamy, just like a cookie dough. Then fold in the chocolate chips by hand. Spread the cookie dough on top of the brownie base in an even layer.⁣⁣

Chocolate Coating

1. Add the chocolate and oil to a heat safe bowl and microwave in 30 second intervals, stirring between each time, until smooth.
2. ⁣⁣Pour over the cookie dough layer and spread it evenly. Chill the bars in the refrigerator for about 1 hour to set.⁣⁣
3. ⁣⁣Once the chocolate on top is firm, lift the bars out of the loaf pan and slice. ⁣⁣Enjoy brownies immediately or store in the refrigerator for up to 5 days!

Nutrition Facts

Calories

338.25

Fat

15.6

Sat. Fat

6.83

Carbs

49.77

Fiber

6.69

Net carbs

43.08

Sugar

30.48

Protein

7.22

Sodium

157.46

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.