Hi everyone, hope you are staying warm and cozy on this first day of February.
We’re a month in to the New Year, so it is a great time to reassess how things are going with resolutions, especially any related to eating better and moving more. January always seems like a rough time to make major changes, so don’t worry if it’s been a rocky start. Pat yourself on the back for ANY positive changes and carry on–you’ve got this!
To make life a little sweeter along the way to good health and great habits, I am offering a simple recipe that is a winner at our house (even with my 3-year-old): Peanut Butter Chickpea Blondies!
No, this is not a joke: these fudgy chocolate chip-flecked blondies taste like a splurge, but are in fact a healthy treat for any time of the day. They also happen to be:
Better yet, they can be made in minutes. Let’s get baking, shall we?
How to Make Peanut Butter Chickpea Blondies
The not-so-secret ingredient in these healthy-decadent blondies is right there in the name: Chickpeas.
CHICKPEAS???!!! I know that’s what you’re thinking, but hold on, there is a method to my culinary madness. Chickpeas, once pureed, lend a smooth, buttery flavor, as well as ample structure to these flour-free blondies. Trust me, they work like a charm.
In addition, chickpeas add plant-based protein without the need for )expensive) vegan protein powder. Win!
Now, on to the making, which is ridiculously simple. Rinse and drain the chickpeas and add to a blender along with the remaining ingredients, except for the chocolate chips: peanut butter, water, coconut palm sugar (or brown sugar), water, baking soda, and vanilla.
Process, stopping to scrape the sides several times, until completley smooth.
Spread the batter in an 8-inch square baking pan. I like to line the pan with parchment paper (it make the blondies easier to remove once cooled), but you can also simply spray or lightly grease the pan.
Sprinkle the blondies with the chocolate chips. I like to use miniature chocolate chips (to cover more surface area), but you can also use regular size, whatever you have on hand or prefer.
Bake in a 350F oven for 20 to 24 minutes or until the surface of the blondies appears dry and the edges are beginning to turn golden brown. Be careful not to overbake! You want these to be fudgy, not cakey, so less is definitely more when it comes to baking time.
Wait until the blondies are cool before removing from the pan and cutting into bars or squares. I know, it’s hard to wait, but the blondies will be much sturdier once cooled.
Happy baking, everyone!Print
My quick and easy Peanut Butter Chickpea Blondies taste decadent but are super-heathy! They are vegan, grain-free, gluten-free, oil-free, and only 102 calories each.
- Preheat oven to 350F (175C). Line an 8-inch square baking pan with parchment paper (or simply spray or grease).
- Place all of the ingredients EXCEPT the chocolate chips in a blender. Process until completely smooth, stoppng to scrape down the sides of the blender several times.
- Spread the batter into the prepared pan and sprinkle with the chocolate chips.
- Bake in the preheated oven for 20 to 24 minutes until the surface appears dry and the edges are beginning to turn golden brown (do not overbake).
- Cool completley in pan and then cut into squares or bars.
Peanut Butter Options: An equal amount of smooth almond butter, cashew butter or tahini can be used in place of the peanut butter.
- Category: Cookies
- Method: Baking
- Serving Size: 1 blondie
- Calories: 102
- Sugar: 6.4 g
- Sodium: 156.3 mg
- Fat: 5.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 11.7 g
- Fiber: 1.7 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Keywords: chickpeas, peanut butter, blondies, grain-free, gluten-free oil-free, vegan, egg-free, dairy-free, dessert, cookies