So Good Chickpea Blondies
These blondies are packed with just-sweet-enough flavor and nutrition. I prefer these chilled, but see what you think!
- 14.5- ounce can chickpeas (also called "garbanzo" beans)
- 1/2 cup sliced very ripe banana
- 1/4 cup unsweetened creamy peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup all-purpose flour
- 1/2 cup semi-sweet or dark chocolate chips (chopped or mini chocolate chips)
Preheat the oven to 350 degrees F and grease an 8x8-inch pan with nonstick spray. (I use Pam classic.)
Add the chickpeas to a colander to drain. Rinse with water. Drain.
Add to a food processor with the banana, peanut butter, maple syrup, vanilla, salt, and baking soda. Grind on high to make a uniformly smooth batter. (It might take 15-30 seconds.)
Pulse in the flour and chocolate until just combined.
Pour batter into the prepared pan and bake for 24-26 minutes, or until the edges are lightly golden brown and the top is firm to the touch.
Let cool fully in the pan and slice to serve.
- Store leftovers in an airtight container in the fridge for up to 5 days. I prefer them chilled, but they are fine at any temperature.
- Be sure to use a very ripe banana for the best flavor.
- These are not super sweet. If you think that might be an issue, add 2 tablespoons sugar to the batter.
- Use honey instead of maple syrup if needed.
- Use almond butter or sunflower seed butter instead of the peanut butter.
- Use a gluten-free cup for cup flour blend instead of all purpose if desired.
Calories: 96kcalCarbohydrates: 14gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 263mgPotassium: 125mgFiber: 2gSugar: 5gVitamin A: 9IUVitamin C: 1mgCalcium: 22mgIron: 1mg