Chickpea Blondies
Made with wholesome ingredients, these blondies are a good source of fiber and protein! (vegan + gluten-free)
Servings: 16 bars
Calories: 126kcal
Ingredients
- ½ cup rolled oats or oat flour*
- 1 15-ounce can chickpeas drained and rinsed
- ½ cup applesauce
- ½ cup nut or seed butter I use a combination of peanut butter and tahini
- ⅓ cup pure maple syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon salt
- ⅓ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with two sheets of overlapped parchment paper.
- In the bowl of a food processor, grind the oats to a fine crumb (If using oats...skip this step if using oat flour.)
- To the processor, add the drained and rinsed chickpeas, ½ cup applesauce, ½ cup nut/seed butter, ⅓ cup pure maple syrup, 1 teaspoon baking powder, ½ baking soda and ¼ teaspoon salt. Blend until a smooth batter forms.
- Stir the chocolate chips in by hand, reserving 10-12 for decorating the top. Transfer the batter to the lined baking pan and spread out until the top is even. Sprinkle the remaining chocolate chips on top.
- Bake in the oven for 30 minutes, until center is set and edges are light golden brown. Allow to cool completely before slicing.
- When ready to slice, run a large knife under hot water. Dry off the knife, then use to slice the bars into 16 squares. The warmth from the knife will prevent the dough from sticking to it.
- Leftovers can be stored in airtight container in the refrigerator for up to 1 week, or frozen for up to 3 months.
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 126kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.04mg | Sodium: 115mg | Potassium: 139mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg