Gingerbread Cookie Bars

Gingerbread cookie bars are a festive and delicious treat. They’re even better when they have fiber and protein like these bars! With some secret ingredients, I improved the nutrition profile of these amazing gingerbread cookie bars without compromising on taste and flavor!

FOR THE COOKIE BARS – 1–15oz can (248g) chickpeas, drained and rinsed – 1/2 cup (115g) low-fat milk – 1/3 cup (103g) almond butter – 1/4 cup (31g) almond flour – 3 Tbsp (79g) blackstrap molasses – 6 dates (110g) – 1 Tbsp ground cinnamon – 2 tsp vanilla extract – 1 tsp fresh ginger, grated – 1 tsp ground ginger – 1/2 tsp ground cloves – 1/2 tsp ground nutmeg – 1/2 tsp salt – 1/2 tsp baking soda – 1/2 tsp baking powder


FOR THE FROSTING – 6oz (152g) full-fat cream cheese – 1/3 cup (93g) fat-free vanilla Greek yogurt – 1/4 cup (30g) powdered sugar – 1/2 tsp vanilla extract


FOR THE COOKIE BARS 1. Preheat oven to 350 degrees and line an 8×8″ baking dish with parchment paper and spray with nonstick cooking spray. 2. Add all cookie bar ingredients to a blender or food processor.  Blend on high until full mixed.  Be sure to scrape the sides to ensure everything is mixed! 3. Transfer batter to baking dish and bake for 40-45 minutes.

FOR THE FROSTING 1. While bars cool, place cream cheese, Greek yogurt, powdered sugar, and vanilla in a medium bowl or stand mixer.  Using hand or stand mixer, whip ingredients until light and fluffy.  Scrape sides of bowl to ensure even mixing! 2. When bars are completely cool, frost. 3. Enjoy!