Chickpea Blondies
Chickpea blondies with loads of chocolate chips are made with beans but you'd never know it! They're vegan, gluten-free, flour-free and only 9 ingredients.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 298kcal
- 15 ounces canned chickpeas, drained and rinsed 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
Preheat the oven to 350 degrees F and line a 8 by 8 inch pan with parchment paper.
In a food processor, add all the ingredients except the chocolate chips and blend until very smooth, stopping to scrape the sides as needed.
Fold in half of the chocolate chips with a spoon. Transfer to the prepared pan and spread the batter evenly. I usually wet my hands and press down gently, or use a spatula.
Sprinkle the last 1/4 cup chocolate chips on top of the batter. Bake for 25-30 minutes.
Let them cool at least 10 minutes before serving. Enjoy! I like to store leftover bars in the refrigerator; they will last up to 1 week this way and they taste good cold. Or store in a covered container at room temperature for 2-3 days.
- May substitute coconut sugar for the brown sugar if desired.
- If you have a peanut allergy, you can use almond butter instead.
- For nut free chickpea blondies, use sunflower seed butter and oat flour instead of almond flour.
Serving: 1serving | Calories: 298kcal | Carbohydrates: 43g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Sodium: 148mg | Potassium: 246mg | Fiber: 6g | Sugar: 28g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg