Description
Craving something sweet and satisfying? These chickpea blondies are definitely worth trying out! They’re not only delicious, but also made with wholesome ingredients, creating a soft and chewy treat that will surprise your taste buds. Plus, they’re both vegan and gluten-free, making them a perfect dessert for everyone to enjoy!
Ingredients
- 1 1/2 cup cooked chickpeas, drained and rinsed (227 g)
- 3/4 cup organic cane sugar (185 g), or other sugar (not liquid)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/3 cup natural almond butter (85 g)
- 1/3 cup oat flour (40 g)
- 1/4 cup mini chocolate chips, more for topping
Instructions
- Preheat the oven to 350˚F (176˚C). Line an 8×8 inch baking pan with parchment paper. Set aside.
- Drain and rinse chickpeas, then pat them dry with a paper towel or kitchen towel.
- Fit the food processor with a metal blade. Add chickpeas and sugar. Process the mixture until it reaches a very creamy consistency. It’s important to blend until there are no chunks or visible pieces of chickpea skins in the mixture. Scrape down the sides as needed.
- Add almond butter, cinnamon powder, vanilla extract, salt, and baking powder to the food processor and blend until completely smooth. Then add oat flour and blend again until all the ingredients are fully combined. The batter will be thick, sticky, and dense. Be careful not to overwork your food processor.
- Remove the lid of the food processor and detach the blade. Use a spoon or spatula to fold in the chocolate chips.
- Transfer the batter into the prepared pan and distribute it evenly, making sure to spread it out into the corners to ensure a level surface. Sprinkle the top with extra chocolate chips if desired.
- Bake the blondie for about 20 to 25 minutes or until a toothpick inserted into the middle comes out with just a few crumbs.
- Let it cool for a few minutes before removing it from the pan, then allow it to cool completely on a wire rack before cutting into slices and serving.
Notes
To maintain freshness, store the blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To prevent sticking, layer parchment paper between the blondies. For longer storage, freeze the blondies in a single layer using a freezer-safe bag for up to 3 months.
You can find instructions on how to make these blondies using a blender in the recipe post. We’ve also included potential recipe variations and ingredient substitutions.
The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/16 of the recipe
- Calories: 130.6 kcal
- Sugar: 14.3 g
- Sodium: 78 mg
- Fat: 4.8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 20.8 g
- Fiber: 2.3 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: vegan, gluten-free, oil-free, eggless, healthy, easy, flourless