Description
These Chickpea Blondies are a deliciously moist and satisfying treat made primarily from chickpeas, offering a gluten-free and dairy-free alternative to traditional blondies. They combine the natural sweetness of brown sugar with creamy peanut butter and rich chocolate chips, perfect for a protein-packed snack or dessert that caters to various dietary needs including vegan preferences.
Ingredients
Main Ingredients
- 15 ounces canned chickpeas, drained and rinsed (about 1 1/2 cups)
- 3/4 cup brown sugar
- 1/3 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1/4 cup almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup non-dairy chocolate chips, divided
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8 by 8 inch baking pan with parchment paper to ensure easy removal and clean-up.
- Blend Ingredients: In a food processor, combine the chickpeas, brown sugar, creamy peanut butter, vanilla extract, almond flour, baking soda, baking powder, and salt. Blend until very smooth, stopping occasionally to scrape down the sides to ensure an even mixture.
- Fold in Chocolate Chips: Add half of the non-dairy chocolate chips to the smooth batter and gently fold them in using a spoon to distribute them evenly without over-mixing.
- Transfer Batter to Pan: Pour the batter into the prepared pan. Spread it evenly using a spatula or wet hands to lightly press the batter down for a uniform thickness.
- Add Topping and Bake: Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the batter. Bake in the preheated oven for 25 to 30 minutes until edges are lightly golden and a toothpick inserted comes out mostly clean.
- Cool and Serve: Allow the blondies to cool in the pan for at least 10 minutes before slicing. Store leftovers in an airtight container in the refrigerator for up to one week or at room temperature for 2 to 3 days. These blondies also taste great served cold.
Notes
- You can substitute coconut sugar for the brown sugar if you prefer a different sweetener.
- If you have a peanut allergy, almond butter is a great alternative to peanut butter.
- For a nut-free version, use sunflower seed butter instead of peanut butter and oat flour instead of almond flour.
