Step 1

Preheat the oven to 350°F (177°C). Grease a 8-inch square pan with non-stick cooking spray and line with parchment paper.

Step 2

Add chickpeas to a food processor. Process a few times until chickpeas are finely ground.

Step 3

Add peanut butter, maple syrup and oat flour. Process on high speed until completely smooth and evenly combined, scraping down the sides of the bowl as needed with a spatula. You want to pulse until there are no lumps of chickpeas remaining. The batter will be quite thick.

Step 4

Transfer the batter to the prepared baking dish and spread it in an even layer. Use your spatula to smooth and even the surface.

Step 5

Bake for 30 to 35 minutes until edges are browned and it looks cooked (the surface should look slightly cracked and cooked). If you apply light pressure, the blondies will still be soft and will sink in a little. That is okay. It is not supposed to bounce back.

Step 6

Remove from the oven and let cool completely. Once cooled, lift the blondies using the edges of the parchment paper from the pan and transfer to a cutting board. Use a sharp knife to cut into bars.