Chocolate Chip Cookies & Chocolate Chip Cookie Dough Bars

First, Ovenly‘s salted chocolate chip cookie.  Such a delicious cookie from this Brooklyn bakery.  I dare say my favorite chocolate chip cookie?  Well, maybe I’ll just have to do a chocolate chip cookie bracket!  I treat myself with one or two on the way home when the middle schoolers are particularly stress-inducing.

But here was my sweet for the week… I whipped these up after using chickpea brine for a loaf of banana cake. I was sick of making hummus with the leftover chickpeas. (Adapted from Chocolate-Covered Kate.)

1 can chickpeas, drained and rinsed
2 1/4 tsp pure vanilla extract
1/2 scant tsp salt
1/4 tsp baking soda
2 tbsp almond butter
2 tbsp coconut oil
1/2 cup agave syrup
3/4 cup rolled oats
3/4 cup flaxmeal
1/4 cup chocolate chips

Chocolate layer: here.

Line an 8×8 pan with parchment; secure sides with binder clips. Drain brine (aquafaba) from chickpeas and do something else with it.  Rinse beans well.  Add all ingredients but chocolate chips to a food processor and blend until smooth, scraping down the sides so all is incorporated.  Stir in the chocolate chips.  Smooth into the prepared pan and freeze.

Prepare the chocolate layer using recipe link above. Spread over cookie dough pan once chilled (3-4 hours). Re-freeze to set the chocolate.  Cut into bars and store in airtight container in refrigerator.  I (and my students) liked them ooey gooey and at room temperature.