chickpea blondies

A healthy chickpea peanut butter blondie recipe with chocolate chips, flourless, gluten-free, and vegan.

Chickpea Blondie Recipe

chickpeas

Peanut butter (or sunflower seed butter if nut free)

Maple syrup

Vanilla

Baking powder

Baking soda

Sea salt

Almond flour (or oat flour)

Vegan dark chocolate chips

Preheat oven to 180°C (350°F). Line a 9-inch x 9-inch brownie pan with parchment paper. Set aside.

Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY  important, or the blondies will be fragile and too moist

Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.

Blend on high speed for 1 minute or until smooth, and no big lumps are left.

Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.

Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.

Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.

Bake 20 - 30 minutes or until golden and crusty on top. CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set. Always insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.

Cool 10 minutes in the pan to firm up the blondies. Don&#039;t skip this or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile. If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack. This prevents the blondie from breaking.

Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondie in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.

Store up to 5 days in the fridge in an airtight container.

Storage

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an easy, healthy vegan blondie recipe with chickpeas, gluten-free, dairy free. This protein chickpea blondies are best clean eating treat

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Secretly healthy chickpea blondies made with chickpeas, peanut butter, pure maple syrup and chocolate. Taste amazingly like peanut butter cookies. Flourless and no butter!

Flourless Chocolate Chip Chickpea Blondies with Sea Salt {vegan, gluten-free &amp; healthy}

Cooking Spray

(15 ounces) chickpeas,

all natural peanut butter (or almond butter)

maple syrup

vanilla

tsp salt

baking powder

baking soda

chocolate

salt,

Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray.

In a food processor, add all ingredients except chocolate chips and process until batter is smooth.&nbsp;

Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it's own!

Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)

Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!

Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies. Store covered in the fridge for up to 3-5 days.

These Peanut Butter Chocolate Chickpea Blondies are super moist and chewy. Also, these blondies are naturally gluten-free, vegan and vegetarian! Plus, they are low in added sugar.

Peanut Butter Chocolate Chickpea Blondies

15 oz can chickpeas, drained and rinsed

peanut butter

coconut oil

almond flour

peanut flour

tsp baking soda

tsp baking powder

mini chocolate chips,

Preheat oven to 350 degrees. Spray 8 x...

Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick cooking spray.

Combine chickpeas, peanut butter, maple syrup, coconut oil,...

Combine chickpeas, peanut butter, maple syrup, coconut oil, and vanilla in a food processor. Blend until smooth. Scrape down sides as necessary.

Add almond flour, peanut flour, baking soda, baking...

Add almond flour, peanut flour, baking soda, baking powder, and salt. Blend until combined.

Remove blade and stir in chocolate chips.

Pour batter into prepared pan and top with...

Pour batter into prepared pan and top with a few more chocolate chips.

Bake at 350 degrees for 20-25 minutes or...

Bake at 350 degrees for 20-25 minutes or until toothpick inserted into center comes out almost clean.

Cool brownies before serving. Brownies should be stored...

Cool brownies before serving. Brownies should be stored in the refrigerator to maximize freshness.

Healthy, delicious, vegan oil-free gingerbread blondies! They are flourless, grain-free, gluten-free, and made with canned chickpeas.

Vegan Oil-free Gingerbread Blondies (GF, flourless) 

chickpeas,

(118 mL) nut butter

molasses

ginger

cinnamon

allspice

cloves

fine sea salt

white chocolate chips + 1 teaspoon coconut oil, melted

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with parchment paper; grease or spray the exposed sides of the pan.

In a food processor, process the chickpeas, nut...

In a food processor, process the chickpeas, nut butter, molasses, spices, baking powder, baking soda and salt until completely smooth, stopping once or twice to scrape down sides of processor bowl.

Scrape the batter into the prepared pan, smoothing...

Scrape the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 20 to...

Bake in the preheated oven for 20 to 25 minutes until golden brown, slightly puffed, and the surface of the blondies appears dry.

Transfer to a wire rack and cool completely...

Transfer to a wire rack and cool completely in pan.

Use the parchment paper to lift the blondies...

Use the parchment paper to lift the blondies from the pan.

If desired, drizzle blondies with optional white chocolate....

If desired, drizzle blondies with optional white chocolate. For easiest slicing, place in refrigerator for an hour before cutting!

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Chickpea Blondie Recipe

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Top 4 chickpea blondies recipes from across the web

The most viewed chickpea blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Blondie Recipe

Flourless Chocolate Chip Chickpea B...

Peanut Butter Chocolate Chickpea Bl...

Vegan Oil-free Gingerbread Blondies...

The most viewed chickpea blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine