Chickpea Blondies {Vegan and Gluten Free}
These chickpea blondies are fudgy, protein-packed, and secretly healthy! An easy, naturally sweetened dessert made with simple pantry ingredients.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12-16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Soy Free, Vegan, Vegetarian
Ingredients
1 2/3 cups/270g cooked chickpeas, drained
1/2 cup/120ml maple syrup
1/4 cup/60ml neutral oil
2 tsp/10ml vanilla extract
1/3 cup/34g almond flour
1/2 cup/60g oat flour
1/2 tsp/2g baking powder
1/4 tsp/2g salt
1/2 cup/75g chocolate chips (vegan)
Instructions
Preheat oven to 350°F/175 C. Line an 8” x 8”/20cm x 20cm baking pan with parchment or grease well.
In a blender, combine the chickpeas, maple syrup, oil, and vanilla extract. Puree until very smooth on medium speed.
Transfer the bean puree to a large bowl.
Fold in the almond flour, oat flour, baking powder, and salt.
Fold in the chocolate chips.
Scrap into the prepared baking pan and spread smooth.
Bake for 20-25 minutes until set in the center and barely browned on the edges.
Allow to cool completely—at least 1 hour—before removing from the pan and cutting. The blondies take extra time to set once baked or they will fall apart easily.
Cut in 12-16 pieces. Chilling before cutting will help with clean lines.
Store in the fridge for up to 5 days.
Notes
Neutral oil: Any neutral oil will work in this recipe including vegetable, canola, sunflower, or even olive oil. Melted coconut oil will only work if the ingredients are warm or the coconut oil will resolidify during mixing.
Chickpeas can be replaced with white beans. The flavour is slightly different. The key with either is to puree very smooth in either a blender or food processor.
Find it online: https://thevgftable.com/chickpea-blondies/