Healthy desserts don’t have to taste healthy. These Healthy Pumpkin Chocolate Chip Cookie Bars are vegan, gluten-free, and full of nutrients, yet taste decadent. They are also a snap to make!I have a dessert-loving family. There’s just no way around that. I’m not going to try to convince anyone that they should give up desserts. But if you can make your desserts a little healthier, why not?
The Secret Ingredient in Healthy Pumpkin Chocolate Chip Cookie Bars (No one will know!)
These Healthy Pumpkin Chocolate Chip Cookie Bars are made with beans.
Yes, beans. Tim had no idea until he’d scarfed down his third one and I mentioned they were made with white beans. Of course he’s used to my healthy dessert antics, so it didn’t phase him.
If something tastes good, he doesn’t care what I stuff into it.
There’s no wheat flour in these cookie bars, and if you use certified gluten-free oats, they are gluten-free.
Also vegan, the white beans and pumpkin act as binders and also keep these cookie bars moist. They have the texture of a gooey chocolate chip cookie and the flavor of pumpkin pie. Both of my favorites!
Between the white beans and pumpkin base, you are getting a dessert that gives a healthy serving of vitamin A, vitamin C, calcium, iron, zinc, and magnesium! What other dessert can say that? Eat dessert first if you want to.
How to Make Healthy Pumpkin Chocolate Chip Cookie BarsPrint
Healthy Pumpkin Chocolate Chip Cookie Bars
You won’t believe that these unbelievably delicious Pumpkin Chocolate Chip Bars are so HEALTHY! They are made with white beans, but you don’t have to tell anyone that! Vegan and gluten-free, too!
- Prep Time: 10 minutes
- Cook Time: 22 - 26 minutes
- Total Time: 32 - 36 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
- 1 cup old-fashioned rolled oats
- 1 can cannellini white kidney beans, drained and rinsed well
- 1 cup plain pumpkin puree (not pumpkin pie mix)
- 1/2 cup sucanat*
- 3 tablespoons coconut oil or oil of choice
- 1 teaspoon pure vanilla extract
- 1 tablespoon pumpkin pie spice mix
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup stevia-sweetened dark chocolate chips
- Lightly oil an 8X8 inch square baking pan. Preheat the oven to 350 degrees.
- In a food processor, process the oats until they are a fine flour. Add the rest of the ingredients except the chocolate chips and process very well. The mixture should be quite smooth. Stir in the chocolate chips. Transfer the mixture to the baking dish and smooth the batter with a spatula.
- Bake in the preheated oven for 22-26 minutes. The cookie bars are done when the top is set and a toothpick comes out clean.
- Allow the bars to cool in the pan before slicing into 16 bars.
*If you’d like to reduce the sugar in this recipe, use Swerve in place of the Sucanat.
- Serving Size: 1 of 16 bars
- Calories: 149
- Sugar: 11 grams
- Fat: 6.4 grams
- Saturated Fat: 4.3 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 4.1 grams
- Protein: 2.8 grams
Keywords: pumpkin chocolate chip cookie bars
What To Do With Leftover Pumpkin Purée
Since this recipe uses 1 cup of pumpkin, you’ll probably have some leftover! Here are some ideas of what you can make with it.
A healthy portable snack that uses 2 T pumpkin purée.
Can’t go wrong with cookies for breakfast! This recipe uses 1 cup of pumpkin purée.
These lovelies use 1/3 cup pumpkin purée. Dig in!
This recipe was first posted in October 2014. Photos were updated October 2019. Links to products are affiliate links.