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Chickpea Blondies with Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 15 reviews
  • Author: Kimmy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Delicious and fudgy Chickpea Blondies made with wholesome ingredients like chickpeas, cashew butter, and oat flour. These blondies are naturally sweetened with maple syrup and studded with dairy-free chocolate chips, making them a perfect gluten-free and vegan-friendly treat. Easy to prepare and bake, they offer a moist and chewy texture that's sure to satisfy your sweet tooth while incorporating nutritious chickpeas for added protein and fiber.

Ingredients

Base Ingredients

  • 1 1/2 cups (250g) cooked chickpeas (canned or fresh and well drained; approximately one 15oz or 440g can)
  • 1/2 cup (125g) cashew butter (or nut butter of choice)
  • 1/2 cup (45g) oat flour (gluten-free if preferred)
  • 1/2 cup (170g) maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt (or to taste)

Add-ins

  • 1/2 cup (85g) mini dairy-free chocolate chips (plus extra for decoration)

Instructions

  1. Preheat the Oven: Set your oven to 180°C (350°F) and line an 8-inch (20 cm) square baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Prepare the Batter: In a food processor or blender, combine all ingredients except the chocolate chips – chickpeas, cashew butter, oat flour, maple syrup, vanilla extract, baking soda, and salt. Blend until the mixture becomes as smooth as possible and slightly runny in consistency.
  3. Add Chocolate Chips: Remove the blade from the food processor or blender. Gently fold in the mini dairy-free chocolate chips with a spoon or spatula, ensuring the batter is cool enough so the chocolate chips do not melt.
  4. Transfer to Pan: Pour the blondie batter evenly into the prepared baking pan. Smooth the surface using a spoon or spatula for an even bake. Optionally, sprinkle additional chocolate chips on top and lightly press them into the batter.
  5. Bake: Place the pan in the preheated oven and bake for 23-28 minutes. The blondies are done when they puff up slightly, the surface turns golden brown, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  6. Cool Completely: Remove the baking pan from the oven and place it on a wire rack. Let the blondies cool completely in the pan for at least 1 hour, as they are very soft when warm.
  7. Slice and Serve: Once cooled, lift the blondies out using the parchment paper. Use a sharp knife (warm the blade under hot water for cleaner cuts) to cut into 16 squares. Optionally, sprinkle with flaky sea salt or serve with vegan ice cream for an indulgent treat.
  8. Storage: Store any leftover blondies in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month to maintain freshness.

Notes

  • Nut butter alternatives: almond butter, peanut butter, or sunflower seed butter can be used depending on preference or allergies.
  • Oat flour alternatives: gluten-free all-purpose flour or almond flour can substitute oat flour; ensure gluten-free options if necessary.
  • Sweetener alternatives: maple syrup can be swapped with agave nectar, honey (if not strictly vegan), or brown rice syrup.
  • For easier cutting, warm your knife under hot water and dry it before slicing to achieve clean edges.
  • If using canned chickpeas, rinse and drain thoroughly to avoid excess moisture in the batter.
  • Ensure the blondie batter is cool before folding in chocolate chips to prevent melting.

Find it online: https://eatwithkimmy.com/chickpea-blondies-with-chocolate-chips-recipe/