Chickpea Blondies
Level
Easy
Time
30 Min
Serves
12
Published May 27, 2024 by Dr. Stephanie Gray, DC
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I hope you’ll try my super delicious Chickpea Blondies. They are a rich, fudgy and kind of addictive cookie bar. They are healthier than typical cookie bars and they are made with no flour, no dairy, no eggs!
So what ARE they made from? These yummy cookie bars are made with natural nut butter (or 2 nut free options), coconut flour, maple syrup, dark chocolate chips (use vegan if needed) and canned chickpeas.
Chickpeas??? You have probably never considered baking with chickpeas. Sounds kind of weird, but trust me, there are many reasons that chickpeas work. They help create a moist, fudgy texture, which is often hard to achieve in gluten-free and vegan baking. They have a mild flavor that doesn’t overpower the recipe (I promise they don’t taste like chickpeas!) They also add plant-based protein, and they are packed with fibre, vitamins, and minerals, adding a nutritional boost to your baked goods.
I hope you’ll give these Blondies a chance.
For other great snacks, check out these other recipes:
Banana Coconut Chocolate Chip Cookies
Why you will LOVE these Chickpea Blondies
Chickpea blondies are a fantastic treat that tick a lot of boxes for different dietary needs and preferences. Here are some reasons why you will love them:
- Gluten-Free and Celiac-Friendly: Perfect for those who need to avoid gluten but don’t want to miss out on delicious desserts.
- Dairy-Free and Vegan: Ideal for people who are lactose intolerant, allergic to dairy, or following a vegan lifestyle.
- Egg-Free: Great for individuals with egg allergies or those who prefer egg-free baking.
- Nutrient-Dense: Chickpeas are packed with protein, fibre, vitamins, and minerals, making these blondies a healthier dessert option.
- Guilt-Free Indulgence: These blondies can be enjoyed without the typical guilt associated with sugary, processed treats.
- Moist and Fudgy: Chickpeas give the blondies a moist, fudgy texture that’s sometimes hard to achieve in gluten-free and vegan baking.
- Versatile and Customizable: You can easily add in extras like nuts, or dried fruit to tailor them to your taste.
- Satisfying Sweet Cravings: They hit the sweet spot without the need for alot of refined sugars.
- Easy to Make: With a simple ingredient list and straightforward preparation, they’re a no-fuss dessert that can be whipped up quickly.
- Perfect for Sharing: They cater to various dietary restrictions, making them a great choice for parties or gatherings where you want to accommodate different guests.
What equipment do you need?
-
-
1 food processor
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1 8×8 baking pan
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What ingredients do you need?
- 1.5 cups canned chickpeas
- 1/4 cup natural (runny) peanut butter or almond butter
- 1/3 cup coconut flour
- 1/2 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chips (use vegan chips if necessary)
How to Store these Chickpea Blondies?
Store these cookie bars in an airtight glass container. They are ok on the counter for a couple days but after that they should be refrigerated. Should be eaten within 5 days.
These Blondies freeze well.
Chickpea Blondie – (GF, DF, egg free, vegan, nut free option)
Equipment
-
1 food processor
-
1 8×8 baking pan
Ingredients
- 1.5 cups canned chickpeas drained
- 1/4 cup natural (runny) peanut butter or almond butter
- 1/3 cup coconut flour
- 1/2 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chips use vegan chips if necessary
Instructions
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Preheat the oven to 350 F.
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Line baking pan with parchment paper or grease the pan with coconut oil.
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Add all ingredients except chocolate chips to a food processor. Process about 1 minute until smooth.
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Reserve 3 Tbsp chocolate chips (to sprinkle on the top). Stir in the rest of the chocolate chips.
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Spread batter evenly into prepared baking pan and sprinkle the reserved chocolate chips on top.
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Bake about 30 minutes or until golden. Insert a toothpick in the centre to check for doneness. If it comes out clean with no crumbs, it is ready.
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Cool 10 minutes before transferring to a cooling rack. Cool 1 hour before serving. Blondies are a big fragile until they are cooled. They may break apart if handled too much before cooling.
Notes
Substitutions:
For nut free option: Substitute runny tahini or 3 tbsp oil (coconut, avocado or olive oil) for peanut butter/almond butter
Sub almond flour, tapioca flour, oat flour for coconut flour.
Storage:
Store in an airtight container in the fridge for up to 5 days.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media