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Chickpea Blondies

Soft and chewy Chickpea Blondies made without flour or refined sugar. No one will guess the secret ingredient! An easy healthy dessert.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 16 blondies
Calories: 123 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¾ cups old fashioned rolled oats gluten free if needed
  • 1 15-ounce can low-sodium chickpeas rinsed and drained
  • ¼ cup creamy peanut butter or almond butter
  • 2 tablespoons coconut oil melted
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon maple extract optional
  • ½ cup pure maple syrup
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅓ cup chocolate chips divided
  • ⅓ cup additional mix-ins of choice, divided: I used a mix of white chocolate chips and chopped pecans

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat an 8-inch-square baking pan with nonstick spray. Line with parchment paper, leaving some overhang on two sides like handles, then lightly coat the paper with nonstick spray. Set aside.
  2. In the bowl of a food processor fitted with a steel blade, pulse the oats until well ground. Add the beans, peanut butter, coconut oil, vanilla extract, and maple extract and process until very smooth, scraping down the bowl as needed. Add the maple syrup, cinnamon, baking powder, baking soda, and salt. Blend until the oats are completely broken up and the mixture looks thick and smooth, stopping to scrape down the bowl a few times. It may take several minutes.
  3. If the mixture feels warm from the food processor, let it cool a bit (the chocolate chips will melt otherwise). Add the chocolate chips, reserving 2 tablespoons to sprinkle on top as desired. Add the remaining mix-ins, again saving a little to decorate the top if you like.
  4. Scrape the batter into the prepared baking pan (it will be very thick) and, with an offset spatula or spoon, smooth the top. Sprinkle on the reserved chocolate chips and mix-ins. Bake for 18 minutes, until the top lightly cracks at the endges and a toothpick inserted in the center comes out clean. Don't overbake!
  5. Let the bars cool to room temperature in the pan. Lift from the pan with the parchment paper, slice, and enjoy! The bars taste even better when refrigerated overnight.

Notes

  • A prior version of this recipe included a maple glaze; if you like you can add the glaze: combine 1 tablespoon melted coconut oil, 1 cup powdered sugar, 1 ½ tablespoons pure maple syrup, and 1 teaspoon milk of choice, and ¼ teaspoon cinnamon. Spread over the cooled bars.
  • TO STORE: Refrigerate blondies in an airtight storage container for up to 5 days. 
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. 

Nutrition Information

Serving 1square (of 16) Calories 123kcal (6%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 1mg (0%) Potassium 121mg (3%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 12IU (0%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16blondies

Amount Per Serving

Calories 123

% Daily Value*

Serving 1square (of 16)
Calories 123kcal 6%
Carbohydrates 17g 6%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Potassium 121mg 3%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 12IU 0%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.