Four stacked square energy cookies next to garbanzos and raisins

A Tasty Start to the Day

If you’re looking for a tasty, plant-based bar to give your day a kick-start, look no further. These energy squares are protein-packed and fiber-rich, loaded with so much goodness in each serving. This treat is top 8 allergen-free, making it a great snack for nearly anyone. Take one or two for an easy, on-the-go breakfast or midday pick-me-up.

Prep Instructions

  • Yield: 16 (2 oz.) servings
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Recipe Ingredients

  • cups garbanzo beans, drained; reserve liquid
  • 1 cup pumpkin seeds
  • ⅓ cup sunflower seeds
  • ¾ cup rolled oats
  • ¼ cup nondairy semisweet chocolate chips
  • ½ cup dried cranberries
  • 1½ teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons chia seeds, ground
  • 6 tablespoons water
  • 4 tablespoons garbanzo liquid
  • 3 tablespoons sunflower seed butter
  • 1 tablespoon agave
  • ⅛ teaspoon salt
  • ¼ teaspoon allspice


  1. Preheat oven to 350°F.
  2. Drain and rinse garbanzo beans, reserving the liquid. Toast pumpkin and sunflower seeds 5 to 7 minutes in a 350°F oven. Place drained garbanzos in a food processor and pulse to a coarse, tiny meal consistency. Do not puree.
  3. In a medium bowl, place toasted seeds with the coarse garbanzos, oats, chocolate chips, cranberries, and baking powder.
  4. In a small bowl place vanilla and ground chia seeds with 6 tablespoons water and 4 tablespoons of the garbanzo liquid and mix well. Let the mixture congeal. After it has congealed, add 3 tablespoons sunflower seed butter, agave, salt, and allspice. Mix well.
  5. Place in a prepared pan with parchment paper and bake at 350°F for 25–40 minutes. Let cool. Cut into 16 pieces.

Nutritional Data

Calories: 180
Fat: 10.23 g
Saturated Fat: 1.91 g
Cholesterol: 0 mg
Sodium: 119.21 mg
Carbohydrates: 17.16 g
Fiber: 3.56 g
Sugars: 7.77 g
Protein: 5.59 g
© AdventHealth