Gingerbread Chickpea Blondies (GF, V, Oil-free)
Healthy, delicious, vegan oil-free gingerbread blondies! They are flourless, grain-free, gluten-free, and made with canned chickpeas.
Servings: 16 blondies
Equipment
- 1 8-inch (20 cm) square baking pan
Ingredients
- 1 15- ounce can chickpeas rinsed and drained
- 1/2 cup nut butter or seed butter (e.g., almond, peanut, or pepita butter)
- 1/3 cup molasses (cooking molasses, not blackstrap)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking powder (certified GF, as needed)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Optional Drizzle: 2 tablespoons white chocolate chips + 1 teaspoon coconut oil melted
Instructions
- Preheat oven to 350F (180C). Line an 8-inch (20 cm) square pan with parchment paper.
- In a food processor, process the chickpeas, nut butter, molasses, spices, baking powder, baking soda and salt until completely smooth, stopping once or twice to scrape down sides of processor bowl.
- Scrape the batter into the prepared pan, smoothing the top.
- Bake in the preheated oven for 20 to 25 minutes until golden brown, slightly puffed, and the surface of the blondies appears dry.
- Transfer to a wire rack and cool completely in pan.
- Use the parchment paper to lift the blondies from the pan.
- If desired, drizzle blondies with optional white chocolate. For easiest slicing, place in refrigerator for an hour before cutting!
Notes
Molasses Substitute: An equal amount of maple syrup or honey (the latter if you are not vegan) may be used in place of the molasses.
Storage: Store the cooled blondies in an airtight container at room temperature for 1 day (they will be soft), the refrigerator for 1 week or the freezer for 6 months.
Nutrition
Serving: 1blondie | Calories: 82kcal | Carbohydrates: 9.9g | Protein: 2.4g | Fat: 4.4g | Saturated Fat: 0.4g | Sodium: 159mg | Fiber: 2.1g | Sugar: 0.5g