Recipe By: Jessilyn Vizenor

Chocolate Chip Cookie Bars

1 can (15 oz.) of garbanzos or Cannellini Beans (drained and rinsed)

1-2 ripe bananas (if wanting to omit bananas, use 2 cans beans)

1 cup Gluten-Free quick oats

1/4 cup unsweetened applesauce

3 tablespoon coconut oil

2 tsp pure Maple (or vanilla) extract

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/3 cup coconut sugar –I used dark (or sugar of your choice)

½ c dark Choc chunks (1/4c saved for on top)

Optional Toppings: Sprinkles / Melted PB & Choc Chips

Process everything in food processor except the chocolate chips until smooth (takes about 5 minutes or so). Fold in 1/4c chocolate chips. Spread mix into a greased (w/non-stick cooking spray) baking pan & bake @ 350 for roughly 30-40mins or until edges are a little brown. Take out of oven & sprinkle the remaining 1/4c chocolate chips on top, let melt & then smooth out with a spatula.

Let cool, cut into 20 bars & ENJOY!! I LOVE these best out of the fridge or freezer!