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Chickpea Blondies Recipe

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★★★★★

4.5 from 102 reviews

Delicious and nutritious Chickpea Blondies made with canned chickpeas, peanut butter, and dairy-free chocolate chips. These gluten-free, vegan blondies offer a moist, fudgy texture and are easy to prepare in under an hour, perfect for a healthy dessert or snack option.

Ingredients

Scale

Main Ingredients

  • 1 ½ cup Canned Chickpeas (or 1 can, 400g/14 oz), drained and towel-dried
  • ⅓ cup Peanut Butter (unsalted) or sunflower seed butter for nut-free option
  • ½ cup Maple Syrup or any liquid sweetener like agave syrup or date syrup
  • ½ tablespoon Vanilla Extract
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Sea Salt
  • ⅓ cup Almond Flour or oat flour
  • ⅓ cup Dairy-Free Dark Chocolate Chips

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper for easy removal. Using a 6-inch x 6-inch pan will result in thicker blondies. Set aside.
  2. Prepare Chickpeas: Open the can of chickpeas, thoroughly rinse and drain them. Dry the chickpeas by rubbing them in a clean towel to eliminate moisture, which is crucial to prevent the blondies from becoming too moist or fragile.
  3. Blend Ingredients: Place the chickpeas in a food processor. Add peanut butter, maple syrup, vanilla extract, baking soda, baking powder, and sea salt. Blend on high speed for about 1 minute until the mixture is smooth and lump-free.
  4. Add Almond Flour: Add the almond flour to the food processor and blend again on high speed for 15-30 seconds until the flour is fully incorporated into the batter.
  5. Mix in Chocolate Chips: Remove the food processor blade and gently stir in chocolate chips. Reserve about 3 tablespoons of chocolate chips to sprinkle on top before baking, which prevents the blondies from turning into brownies.
  6. Spread Batter: Evenly spread the blondie batter onto the prepared baking pan. Sprinkle the reserved chocolate chips on top for a decorative and tasty finish.
  7. Bake: Bake in the preheated oven for 20 to 30 minutes. A wider pan will cook faster, whereas a smaller pan results in thicker blondies that may need more time. Use a toothpick inserted in the center to check doneness; it should come out clean or with a few crumbs.
  8. Cool and Set: Allow the blondies to cool in the pan for 10 minutes to firm up before gently loosening edges with a knife and lifting them out using the parchment paper. If still too soft, wait another 10 minutes to prevent breaking.
  9. Final Cooling: Cool the blondies on a rack for at least 1 hour before slicing to prevent fragility. For a fudgier texture and easier slicing, refrigerate for an additional hour.
  10. Storage: Store the blondies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.

Notes

  • Nut-free option: Use sunflower seed butter instead of peanut butter and substitute almond flour with oat flour.
  • Almond flour swap: Oat flour or all-purpose flour can be used in equal amounts, but almond flour yields fudgier blondies.
  • Maple syrup alternatives: Agave syrup, rice syrup, or date syrup are good substitutes in the same quantity.
  • Oven mode: This recipe uses convection (fan-forced) mode. If using a conventional oven, increase temperature by 25°F (15°C). Baking time remains roughly the same but may vary slightly.

Keywords: chickpea blondies, vegan blondies, gluten-free dessert, healthy blondies, dairy-free dessert, peanut butter blondies

Find it online: https://islawhite.com/chickpea-blondies-recipe/