The Best Chocolate Chip Chickpea Blondies
I know what you're thinking. Samah, why would I eat chickpeas in blondies when I could just have them in hummus. In a salad. In falafel. In basically anything else? And here's what I have to tell you. You're right — you could. But this recipe might change your route. Listen, if you're looking for a reason to use up the cans of chickpeas staring at you from your pantry, look no further. While you may be skeptical of the fact that there are secret chickpeas in these blondies, the reality is you would never even know they're in there. The chickpeas here work toward creating a chewy, fudgy, cookie-dough like texture while adding in some secret plant-based protein. The sweetness from the coconut sugar and maple syrup pulls everything together with the chocolate chips, which I measure only with my soul. Not to mention, they're super easy to make, as everything comes together with minimal ingredients and just your blender! And here's an insider's tip: since this recipe requires no eggs or dairy products, you can simply eat the batter straight up as a sweet dessert hummus — and trust me, even though I think dessert hummus is somewhat sacrilegious, it really does taste amazing! Make sure to let the blondies cool for at least 25 minutes before slicing to ensure best results. These blondies will appear under-baked at first, but they will firm up after cooling. Feel free to swap out the almond butter for peanut or cashew butter, whichever you prefer. I absolutely love making this recipe with creamy peanut butter as well, it tastes like a peanut butter cookie! Swap the almond flour for gluten-free 1:1 flour, oat flour or all-purpose. Watch me make these chickpea blondies on the TODAY Show (my first ever segment)!
- 1 can chickpeas, drained and rinsed VERY well
- 1/3 cup creamy almond butter, best at room temperature (can sub peanut butter)
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 2 tsp vanilla extract
- 5 tbsp blanched almond flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup chocolate chips (you can also use chopped up pieces of your favorite chocolate bar)
Preheat oven to 350 degrees, and grease an 8x8 pan with coconut oil.
Drain can of chickpeas, and rinse them well under cold water for 1 minute.
Add rinsed chickpeas, almond butter, maple syrup, coconut sugar, vanilla extract, almond flour, baking soda, baking powder, and salt into a food processor and process until batter is completely smooth. Essentially, add all ingredients into the processor except for the chocolate chips!
Unplug your processor (we don't want batter everywhere on accident, of course) and pour in chocolate chips, gently folding them into the batter.
Transfer batter to the greased 8x8 baking pan and spread evenly.
Press additional chocolate chips on top of batter.
Bake for 25-30 minutes, until knife inserted comes out clean and edges are golden brown.
Be careful not to over-bake as this will dry the blondies out, and that's not cute. The batter should look slightly under-baked, but will firm up after cooling.
Cool for at least 25 minutes before slicing and serving!