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Chickpea Blondies with Chocolate Chips and Nut-Free Option Recipe

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3.9 from 1 review

A delicious and nutritious Chickpea Blondie recipe that transforms canned chickpeas into a moist, gluten-free treat. Made with peanut butter, almond flour, and dairy-free dark chocolate chips, these blondies are naturally sweetened with maple syrup and baked to a perfect golden crust. Perfect for a healthy snack or dessert that combines the goodness of legumes with rich flavors.

  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients

Main Ingredients

  • 1 1/2 cup Canned Chickpeas (or 1 can of canned chickpea of 400g/14 oz), drained and towel-dried
  • 1/3 cup Peanut Butter (Unsalted) (or sunflower seed butter if nut-free)
  • 1/2 cup Maple Syrup (or any liquid sweetener like agave syrup or date syrup)
  • 1/2 tablespoon Vanilla paste
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1/3 cup Almond Flour (or oat flour)
  • 1/3 cup Dairy-Free Dark Chocolate Chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper, or use a 6-inch x 6-inch pan for thicker blondies. Set aside.
  2. Prepare Chickpeas: Open the canned chickpeas, rinse thoroughly, drain well, and then dry them by rubbing in a clean towel to remove all moisture. This step is crucial to prevent the blondies from becoming too moist and fragile.
  3. Blend Ingredients: Place the dried chickpeas in a food processor bowl. Add peanut butter, maple syrup, vanilla paste, baking soda, baking powder, and sea salt.
  4. Mix Until Smooth: Blend on high speed for about 1 minute until the mixture is completely smooth with no large lumps remaining.
  5. Add Flour: Add the almond flour to the mixture and process again on high for 15-30 seconds to combine evenly throughout the batter.
  6. Incorporate Chocolate Chips: Remove the food processor blade and stir in the dairy-free dark chocolate chips. Reserve 3 tablespoons of chocolate chips to sprinkle on the top of the blondies later, which prevents over-melting inside the batter.
  7. Spread Batter: Pour and spread the blondie batter evenly into the prepared baking pan. Sprinkle the reserved chocolate chips evenly on top.
  8. Bake: Bake for 20 to 30 minutes until the top is golden and crusty. Baking time varies depending on pan size; larger pans will cook faster, smaller pans thicker blondies may require more than 30 minutes. Use a pick inserted in the center to check doneness; it should come out clean with a few crumbs.
  9. Cool in Pan: Let the blondies cool for 10 minutes in the pan to firm up. Use a knife to loosen the edges carefully and lift the parchment paper to remove blondies from the pan. If they feel too soft, wait an additional 10 minutes to avoid breaking.
  10. Final Cooling: Cool blondies on a rack for at least 1 hour before slicing into bars. For an extra fudgy texture and easier slicing, chill them in the refrigerator for 1 hour after cooling.
  11. Storage: Store leftover blondies in an airtight container in the refrigerator for up to 5 days.

Notes

  • Drying chickpeas thoroughly is key to avoid overly moist blondies.
  • Using a smaller pan results in thicker blondies; adjust baking time accordingly.
  • Reserving some chocolate chips to sprinkle on top helps maintain texture and appearance.
  • Allow the blondies to cool completely before cutting to prevent them from breaking apart.
  • For nut-free version, substitute peanut butter with sunflower seed butter.
  • Refrigeration after baking enhances texture and makes slicing easier.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/chickpea-blondies-with-chocolate-chips-and-nut-free-option-recipe/