I don’t always have time to sit down for a snack, so I keep these easy chickpea protein bars stocked in my fridge! They come together with just six simple ingredients, yet the flavor is indulgent—soft, chewy, and studded with melty chocolate chips. Unlike store-bought bars, I know exactly what goes into these, and that peace of mind means a lot when I’m feeding my family. Whether I’m packing a school bag, sneaking a bite between errands, or just craving something sweet, these homemade protein bars check all the boxes.

Overhead view of chickpea cookie dough protein bars cut into rectangles.

Chickpeas 🤝 Protein Bar

I love my nut-free chocolate granola bars for a sweet snack, but sometimes I want something with more staying power 💪🏻. That’s where these chickpea cookie dough protein bars come in. Each bar has about 14 grams of protein (!!!), plus a good amount of fiber, so they keep me full in between meals. And since they’re no-bake, I can throw them together in minutes—faster than a trip to the store.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

The chewy cookie dough texture with chocolate chips in every bite is totally irresistible. I usually make a double batch because they disappear quickly!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

While my kids love my protein bars, they also constantly request my peanut butter Cheerio bars and they love to help me make my no-bake oat bars too!

Ingredients & Notes

Chickpea cookie dough protein bar ingredients on a wooden surface.

Chickpeas - Also known as garbanzo beans, these form the base of the bars, creating a soft texture and adding lots of fiber and plant-based protein.
SunButter - SunButter's creamy sunflower butter is perfect in this chickpea protein bar recipe. It provides a creamy texture and adds hints of "nutty" flavor without the nuts. This combined with the vanilla is what holds the bars together and gives them a delicious cookie dough taste.
Maple syrup - This is how we sweeten these homemade protein bars without the need for refined sugar. Substitute honey, if desired.
Protein powder - I recommend using a vanilla protein powder so as not to overpower the rest of the ingredients. However, unflavored protein powder or collagen works great, too.
Vanilla extract - Use a high-quality pure vanilla extract to add a touch of natural flavor and enhance the cookie dough taste.
Mini chocolate chips - I prefer to use mini chocolate chips over full-sized varieties so you get little pockets of chocolatey goodness in every bite. This Enjoy Life brand is my go-to. However, any chocolate chips or chunks will work in this recipe.

Is it cheaper to make your own protein bars?

It’s generally much more cost-effective to make protein bars at home instead of buying them at the store. Nowadays, good protein bars can cost $4 each! Meanwhile, these homemade chickpea protein bars come out to under $1 per bar which is huge cost savings in the grand scheme of things.

Cookie dough protein bar with chocolate chips on a piece of parchment paper.

Step-by-Step Instructions

With no baking required, these homemade protein bars come together in minutes! All you’ll need is a food processor or high-speed blender, a square baking pan, and parchment paper.

Chickpeas ground up in a food processor. — **Step 1:** Add the whole can of chickpeas to a food processor or blender, and pulse until they’re finely ground.

Chickpea cookie dough protein bars in a food processor. — **Step 2:** Add the remaining ingredients (except the chocolate chips) to the food processor and pulse again until well-mixed. Once smooth, add the chocolate chips, and pulse just a few more times to distribute.

Cookie dough protein bars in a glass pan. — **Step 3: Form the homemade protein bars.** Using your hands, gently press the mixture into a square baking pan lined with parchment paper. Place the pan in the fridge for at least two hours or until the mixture is firm.

Chickpea cookie dough protein bar on a white surface. — **Step 4:** Use a sharp knife to slice the batter into 10 equal-sized bars, and enjoy!

Chickpea Protein Bar Variations

Add chopped nuts to the mixture with the chocolate chips for more crunch.
Sprinkle some seeds on top of the bars before they’re set.
Add a tablespoon of cocoa powder for a “brownie batter” taste.
Melt some chocolate, and pour it over top of the cookie dough protein bars for a chocolate-coated look.
Swap the chocolate chips with sprinkles for a “birthday cake” flavor twist.

Ansley's Expert Tips

Make sure to drain and rinse the chickpeas before making your homemade protein bars. I like to run water over them in a colander until there are no bubbles or residue on the chickpeas. This removes any strong brothy flavor.
I prefer vanilla-flavored protein powder. This is what gives the bars a rich vanilla flavor. If you go with an unflavored powder, add another tablespoon of vanilla to the mix.
Blend the ingredients really well. If the mixture is too runny, add a tablespoon of flour (I’ve tried both oat flour and regular flour) to help thicken it up.
Only pulse the mixture 2 - 4 times once the chocolate chips are in. You just want to distribute the chocolate, not blend it up.
Parchment paper is your friend! Make sure to line your pan with it to make the removal process easier.
To ensure the protein bars are flat and even, place a sheet of parchment paper on top of the bars and run your hand over it to flatten out the mixture underneath.

Chickpea cookie dough protein bars on a piece of parchment paper.

How to Store

Go ahead and cut your homemade protein bars into 10 rectangles. Use a sharp knife to make clean cuts. Place the bars in an airtight container, stack them on top of each other if needed, and store them in the fridge for up to a week.

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