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These easy nut free protein bars are a wholesome, on-the-go option. Chickpea protein bars offer a filling combination of protein and fiber and are great allergy free protein bars for those allergic to tree nuts, gluten or dairy. Plus, no protein powder is used!

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Homemade vegan protein bars have never been easier.

I used to be intimidated about making my own nut free protein bars. But, I’ve perfected this recipe and even the most basic baker can make these.

I initially made this no nut protein bars recipe for my neighbor, who is vegan, nut-free and gluten-free.

It’s challenging to have so many dietary restrictions, but as a dietitian, I knew I could throw a chickpea protein bar recipe together without any animal products.

Kind of like a spin off of my fun vegan pumpkin blondies. These are so good, you’ll want to make them over and over again.

Why You’ll Love Nut Free Protein Bars

• Allergy friendly and great for school lunches – Even if you don’t have a nut or tree nut allergy, these chickpea protein bars are delicious and great for everyone. They are the perfect nut free snack for schools and kids lunches. these protein bars are free from the top 8 allergens, including soy, dairy, nuts, and eggs. They are also vegan and gluten free, if using certified gluten free oats. The bars do have coconut sugar, and while the FDA technically considers coconut a “tree nut,” it’s really a botanical fruit and most people who have tree nut allergies can safely eat coconut. However, you can substitute for white sugar or add more maple syrup instead.
• Vegan and gluten free – These homemade vegan protein bars are a hit whether you follow a plant-based diet or not. Even if you’re not completely vegan, but need dairy-free protein bars, there are no milk products used. If you need gluten free protein bars, these are made without flour and are a great snack option to meet your dietary needs.
• Easy to store for later – Since they’re freezer-friendly, I love having this no nut protein bars recipe for easy back to school snacks, postpartum snacks and just for busy weekdays.
• Protein bars without protein powder – I like to use protein powder strategically and when necessary. Like I’ll add it into a morning smoothie when I know I didn’t eat enough protein or I need to get my 25 grams of protein at breakfast on the go. But, I don’t want protein powder in all of my baked goods. These protein bars without protein powder won’t have a chalky taste that you’ll find with protein powder bars. The protein in these nut free protein bars comes from the chickpeas, oats and sunflower butter.
• Budget-Friendly – Best of all, you’d likely spend over $2.00 a bar if you buy a store-bought vegan protein bar. On the other hand, these chickpea protein bars come out at less than $0.75 a bar, plus they use easy-to-pronounce pantry staples that you probably already have on hand. I load up our pantry every few months with my Thrive Market favorites.

Using canned chickpeas are a key for budget friendy recipes.

I must be on a chickpea kick recently, considering my recent favorite snacks: bbq roasted chickpeas and strawberry chickpea flour muffins.

Ingredients For Homemade Vegan Protein Bars

To make your own protein bars, here are the simple ingredients you’ll need.

• chickpeas – To reduce the sodium, make sure to rinse them before adding to the food processor.
• oats – use certified gluten free if needed
• sunflower butter -If you don’t like sunflower seed butter, you can use pumpkin butter, watermelon seed butter or soy butter. If you don’t have a nut allergy, any nut butter will work!
• coconut sugar
• baking powder
• baking soda
• sea salt – helps to bring out flavor! Promise me you’ll add a high quality sea salt.
• vanilla extract
• maple syrup – you can use less than recommended for a less sweet version.
• optional add in’s – sunflower seeds, chocolate chips (these are vegan chocolate chips)

Truthfully, these tree nut free protein bars are actually one of my favorite snacks for breastfeeding hunger or to recommend as a healthy athlete snack, especially for my athletes with nut allergies.

Since these bars don’t use any type of flour, they are rather light and chewy. If you want a less chewy bar, my vegan hemp protein bars and healthy vegan trail mix bars are a little heartier.

How to Make Chickpea Protein Bars

The best part about making this chickpea protein bars recipe is that all you need is a high speed blender or food processor.

You don’t need to dirty up a bunch of bowls.

Start by adding chickpeas to a food processor. Slowly add in other ingredients and blend until smooth. 

Then, pour the batter in your baking pan. Bake for 25-30 minutes in the oven.

While it can be difficult to find truly nut free vegan bars (most vegan recipes rely on cashews or tree nuts), or protein bars without protein powder, this is a true winner on both accounts.

These chickpea bars also make great vegan nut free desserts.

They are a great option for those of us with a sweet tooth who enjoy a healthy, sweet treat after dinner.

We alternate between these and our favorite chocolate coconut cream pudding.

How Long Do Homemade Vegan Protein Bars Last?

Homemade nut free protein bars can be stored at room temperature for up to 3-5 days if in an airtight container. Freeze for up to 3 months!

If you’re interested in learning more about sources of vegetarian protein, here are easy vegetarian recipes!

More Vegan Snack Recipes

• Chickpea Cookie Dough Dip
• Homemade Vegan Granola
• Peanut Butter Banana Brownies
• Chocolate Peanut Butter Coconut Balls
• Chocolate Chip Sweetpotato Bread

Servings 9 bars

Homemade Nut Free Protein Bars

Sarah Schlichter, MPH, RDN

These easy nut free protein bars are a wholesome, on-the-go option. Chickpea protein bars offer a filling combination of protein and fiber and are great allergy free protein bars for those allergic to tree nuts, gluten or dairy. Plus, no protein powder is used!

4.45 from 18 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients  

1x2x3x

• 15 oz can chickpeas, drained and rinsed
• ½ cup oats use gluten-free if needed
• ½ cup sunflower seed butter*
• 1/4 cup coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• ½ tsp salt
• 1.5 tsp vanilla extract
• ¼ cup maple syrup
• 1/3 cup sunflower seeds
• 1/4 cup chocolate chips
• sea salt, for sprinkling optional

Instructions 

1. Preheat oven to 350. 
2. Rinse and drain chickpeas and place in ninja or food processor. Add in other ingredients and blend until smooth, adding sunflower seeds and chocolate chips in last.
3. Spoon batter into 8×8 pan and spread evenly, sprinkling with sea salt.
4. Bake for 25-30 minutes, or until lightly browned and set. Let cool for 10-15 minutes before eating. Bars will harden slightly upon cooling.
5. Store cooled bars in refrigerator for up to a week.

Notes

You could also use pumpkin or soy butter. I haven't tested it with tahini but that is another nut-free option.

Equipment

REDMOND Real Sea Salt – Natural Unrefined Gluten Free Fine, 26 Ounce Pouch (1 Pack)

Sunbutter B41295 Sunbutter Natural Sunflower Seed Spread – 16oz

Coombs Family Farms Maple Syrup, Organic, Grade A, Dark Color, Robust Taste, 32-Ounce Jug

Nutrition

Serving: 1Calories: 277kcalCarbohydrates: 35gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 786mgFiber: 6gSugar: 17g

Did you make this recipe?Let us know how it was!