Flourless Chickpea Blondies are healthy, gluten-free and easy to make! No added or refined sugar. Whole ingredients to indulge your sweet tooth without blowing your diet!
This weekend Austin and I had a riveting discussion about what we would make if we had to choose our #1 favorite cheat dish (slightly ironic considering we never really hold anything back). In true Blue Cheese Bungalow fashion, I said ooey gooey macaroni and cheese. But, Austin is a sweets guy ALL THE WAY. I’d say he landed somewhere between key lime pie and cookie bars. That got me thinking…cookie bars aren’t just for cheat days. What if I told you that you can enjoy something sweet every day of the week?
Enter these flourless chickpea blondies! These babies are somewhere between a peanut butter cookie and a brownie. If you love my dessert hummus and/or healthy cookie dough dip, you’re going to love this recipe!
Here’s what you’ll need:
- Chick peas
- Agave nectar (or maple syrup)
- Creamy peanut butter
- Egg (you can skip the egg if you’re vegan. They will be a bit denser like cookies)
- Vanilla extract
- Baking soda
- Salt
- Chocolate chips
This recipe is so easy to make; you can whip the batter up in a food processor in less than 5 minutes. They’re made with the infamous chick pea so they’re gluten free.. and did I mention they are rich and fluffy? Best served warm.
Listen, I’m never going to give up “real” cookies and brownies. I am a big believer that you deserve to TREAT YO SELF. However, I also believe you have to do so in moderation. With this flourless chickpea blondies recipe, you can enjoy something sweet without the guilt.
Try the recipe and let me know what you think in the comments below.
Kelsey Renee
Ingredients
- 1- 15 ounce can chick peas (drained)
- 1/3 cup agave nectar or maple syrup (plus 2 tablespoons for sweeter blondies)
- 1/2 cup creamy peanut butter
- 1 egg (you can omit the egg for vegan blondies)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup semi sweet chocolate chips
Instructions
- 1. Preheat oven to 350 degrees.
- 2. Line 8x8 baking pan with parchment paper. Spray sides with non-stick cooking spray.
- 3. In a food processor, pulse chick peas and agave nectar until smooth.
- 4. Add peanut butter, egg, vanilla, baking soda and salt. Pulse until well combined.
- 5. Pour batter into baking pan. Sprinkle with chocolate chips.
- 6. Bake for 20-25 minutes or until toothpick comes out clean.
- 7. Allow blondies to cool on a wire rack before cutting into 16 squares.
- 8. Store blondies in an airtight container for up to 5 days.
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