Chickpea Blondies
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A surprisingly fudgy and decadent blondie made with a base of chickpeas, nut butter, and maple syrup. These are gluten-free, vegan, and high in protein while tasting like a traditional treat.
- Time
- 35 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Peanuts, dairy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 130 g
- 105 g
- 8 g
- 1 g
- 2 g
- 1 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 730 g before cooking, which is about 80 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and grease or line a 8x8-inch square baking pan with parchment paper.
Add the rinsed and drained chickpeas, peanut butter, maple syrup, vanilla extract, salt, baking powder, and baking soda to a food processor.
Process the mixture until it is completely smooth and creamy, scraping down the sides as needed.
Fold in the chocolate chips by hand using a spatula.
Spread the batter evenly into the prepared baking pan.
Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.
Allow the blondies to cool completely in the pan before slicing, as they need time to set.
Notes
For the best texture, ensure the chickpeas are very well-drained and patted dry before blending. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 194
- Protein
- 6 g
- Carbs
- 23 g
- Fat
- 10 g
- Fiber
- 3 g
Where the calories come from
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