Flourless Chocolate Chip Chickpea Blondies with Sea Salt vegan, gluten-free & healthy
Have you ever spent thus enough time or energy on something, and then realize it wasn’t even worth it?
It’s similar to when you bake a cake and absolutely hate the outcome. Or whenever you time someone for too long simply to end up being disappointed or hurt. Sometimes it could even be whenever you listen to whole Taylor Swift songs.
Anyway, the point is, even though you’ve had to live through items that seemed pointless and time-consuming, you learned from them. You realize that sometimes you can’t trust those Martha Stewart meals, and that the individual you dated in fact taught you a whole lot about what you desire in a future relationship. Oh and that Taylor Swift track? Absolutely transformation the station rather than purchase another one of her tracks off iTunes again. Harsh Mon realities coming at you.
Oh but these blondies? Amazing bites of peanut butter chocolate chip cookie bliss. No regrets. They’re just SO worthwhile!
Now don’t think I’ve gone all weird you because I put chickpeas inside a blondie without the flour or butter.
Nevermind, clearly I’m a bit weird. In the end I am obsessed with Zac Efron.
Sorry, I got distracted. Back to the blondies.
These are made with chickpeas, peanut butter (or your preferred all-natural nut butter), pure maple syrup, and chocolates chips. They are very easy to make and can maintain your belly in under a half hour! Plus, they’re fudgy, packed with delicious chocolate chips, therefore wonderfully chewy. The sea salt really requires it over the top though; they reminded me of the best peanut butter chocolates chip cookies
Wait, here’s the very best part: these blondies are healthy and packed with both fiber and proteins. There aren’t any weird ingredients either.
Even if you aren’t vegan or gluten-free, I think you’ll enjoy them!
5.0 from 2 reviews
Calorie consumption: 120
1/2 cup natural almond butter or peanut butter
1/3 cup real maple syrup or agave nectar (you can even use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
sea salt, for sprinkling
Preheat oven to 350 degrees F and aerosol 8×8 inch skillet with nonstick cooking food spray.
In a food processor, add all ingredients except chocolate chips and process until batter is even. Collapse in 1/3 glass of chocolate chips, I love to use chocolates because it offers less sugars but it’s up to you. Notice: Batter is going to be heavy and super delicious, so you might actually just eat it on it’s own!
Pass on batter evenly in prepared skillet then sprinkle 2 tablespoons of chocolate chips at the top. (The batter may adhere to your spatula, therefore i like to squirt my spatula with nonstick cooking spray first.) Bake for 20-25 moments or until toothpick comes out clean and edges are a little bit brownish. The batter may appear underdone, nevertheless, you don’t need them to dry!
Cool pan for 20 short minutes about wire rack. Sprinkle with ocean salt then trim into squares. Makes 16 blondies.
Adding an egg to the batter can make it more cake-like, however, not vegan.
You can use your preferred nut butter, just make certain it’s all natural.
Feel free to include other things based on your dietary needs like nuts, dried fruit, or other styles of chocolate.
Wow these look amazing. I really like the thought of using chickpeas. Appears like a balanced and healthful treat that I’d love to make!
i’m glad we were holding successful, though. they look fabulous!
By the way I featured this formula on my Top 15 Healthiest Tasty Treats list. If you need a badge for your website or just to check on it out experience free to consider it out here: – Have a good day time!
They are amazing, as all your recipes are!
What do you utilize to obtain the nutritional information for each recipe? I really like that its included!
Just what a fun recipe idea- cant wait to check it out! But did want to inform you that the diet information has an mistake- impossible for total carbohydrate to be 6 g when sugar is 13.5 grams since sugars are contained in total carbohydrate. Will be pleased to calculate a correct diet facts label woman recipe if you want.
Sandi Hemming, RDN Foodycoach@
Oh and We trust Marion qui pique, the uncooked dough is yummy.
This looks a lot like a recipe I’ve utilized before ( -chip-blondies-and-theyre-good-for-you/ ) but I might try it with one of these proportions too…
@ Vicky: Normal PB would be ‘with only one 1 ingredient’! maybe 2, if it offers added sodium! If there is no oil after that there’s something going on…
I wonder if everyone still credits the original person who designed the chocolate cookie on their Blogs?!
super delicious plus they look exactly like in the picture
the tough part was peeling all of the chickpeas to slice the stomach problems
you don’t say if the 15 oz. can can be 15 oz net weight after being drained – in the can I got I was left with about 1/2 that quantity after draining and rinsing
I actually added an egg plus they were still super delicious and most are gone
how long may they retain in the fridge, I guess they must not be left out, getting so moist
can they be frozen
We were holding atrociously terrible. You are all liars.
I actually apologized to my taste buds. If anyone thinks these are great, you should try a real blonde. It’ll blow your f’ing mind.
Michelle Hyatt Sneathen – yes! I have baked with it before with no issue- but no baking soda
– live and your day went on they turned bright green! a lot for covering the best with melted delicious chocolate to disguise. The youngsters refused to consume them.We ate them all- very great! Also- fyi following year-Great for st,patty’s day anyone:)
They actually taste so far better in the event that you wait patiently until they have cooled off completely.
Delicious! I produced these with sunflower seed butter due to peanut/treenut allergies inside our home, and gladly they didn’t turn green, at least not by day 3. I have had other treats made out of sunflower nut butter switch green as defined though. My kids have no idea that they are made with chickpeas -leftover from my aquafaba journeys!
I made the recipe in my own cuisinart food processor chip pigs feet and beans sunflower seed butter was my only substitution. I used agave because the sweetener, and Enjoy Life’s mega chocolates chips. We discover that they taste best warmed so the chocolates chips are somewhat melty-yumm! That is a keeper.
But Please don’t use agave nectar. It’s so not good for you personally. Highly refined, oftentimes lower with HFCS, and higher in fructose than HFCS. It isn’t a healthy” sugar substitute.
Just leave it as either maple syrup or honey.
QUESTION: my edges were browning but they fall apart when I try take them off from the baking dish. MUST I have cooked them longer?
Verdict: I’d recommend to very health-conscious vegans who want mild foods, however, not to those who like a full and decadent lovely dessert.