Have you ever spent thus enough time or energy on something, only to realize it wasn’t even worth it?

It’s similar to if you bake a cake and absolutely hate the outcome. Or once you time someone for too much time only to end up being disappointed or hurt. Sometimes it could even be when 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 their website. You realize that sometimes you can’t trust those Martha Stewart meals, and that the individual you dated actually taught you a lot about what you want in another relationship. Oh which Taylor Swift track? Absolutely transformation the station and never purchase another one of her tracks off iTunes once again. Harsh Mon realities coming at you.

Oh but these blondies? Amazing bites of peanut butter chocolates chip cookie bliss. No regrets. They’re simply SO worth it!

Now don’t believe I’ve gone almost all weird on you because I put chickpeas in a blondie without the flour or butter.

Nevermind, clearly I’m a bit weird. In the end I am enthusiastic about Zac Efron.

Sorry, I got distracted. Back to the blondies.

These are made out of chickpeas, peanut butter (or your preferred all-natural nut butter), pure maple syrup, and chocolate chips. They are so easy to make and can be in your belly in under a half hour! Plus, they’re fudgy, filled with chocolates chips, therefore wonderfully chewy. The ocean salt really takes it over the top though; they reminded me of my favorite peanut butter chocolate chip cookies

Wait, here’s the best part: these blondies are healthy and packed with both fiber and proteins. There aren’t any strange ingredients either.

Even if you aren’t vegan or gluten-free, I believe you’ll really enjoy them!

5.0 from 2 reviews

Calories from fat: 120

Body fat: 6g

Carbohydrates: 13.5g

Glucose: 6.9g

Fiber: 1.8g

Proteins: 3.5g

Prep period:

5 mins

Cook time:

20 mins

Total time:

25 mins


1/2 cup all-natural almond butter or peanut butter

1/3 cup pure 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 sodium, for sprinkling


Preheat oven to 350 degrees F and aerosol 8×8 inch pan with nonstick food preparation spray.

Inside a food processor, add all ingredients except chocolate chips and course of action until batter is clean. Collapse in 1/3 glass of chocolate potato chips, I like to use dark chocolate because it offers less sugar but it’s up to you. Be aware: Batter is going to be thick and super delicious, so you might actually just consume it on it’s own!

Pass on batter evenly in prepared skillet then sprinkle 2 tablespoons of delicious chocolate chips at the top. (The batter may adhere to your spatula, so I like to aerosol my spatula with non-stick cooking squirt first.) Bake for 20-25 moments or until toothpick happens clean and sides are a tiny bit brown. The batter may look underdone, but you don’t need them to dry!

Cool pan for 20 minutes about wire rack. Sprinkle with ocean salt then cut into squares. Makes 16 blondies.

Adding an egg towards the batter will make it more cake-like, however, not vegan.

You can use your preferred nut butter, just make sure it’s natural.

Feel absolve to add in other things based on your dietary requirements like nuts, dried fruit, or other types of chocolate.

Sarah Ross

Wow these appear amazing. I love the idea of using chickpeas. Appears like a balanced and healthful treat that I’d want to make!

i’m glad these were effective, though. they look fabulous!

Incidentally I featured this recipe on my Top 15 Healthiest Tasty Treats list. If you want a badge for your website or just to check it out feel free to look at it out here: – Possess a good day!

These are amazing, as all your recipes are!

What do you utilize to get the nutritional info for each formula? I really like that its included!

Hi Monique,

What a fun formula idea- cant wait to check it out! But did wish to inform you that the diet information has an mistake- difficult for total carbohydrate to be 6 g when glucose is definitely 13.5 grams since sugars are contained in total carbohydrate. Will be pleased to calculate the correct nourishment facts label female recipe if you want.

Sandi Hemming, RDN Foodycoach@

Oh and We trust Marion qui pique, the raw dough is yummy.



This looks nearly the same as a recipe I’ve utilized before ( -chip-blondies-and-theyre-good-for-you/ ) but I may try it with these proportions too…

@ Vicky: Natural PB would be ‘with only 1 1 ingredient’! probably 2, if it offers added sodium! If there’s no oil after that there’s something going on…

We wonder if everyone even now credits the initial person who designed the delicious chocolate cookie on the Blogs?!

super delicious plus they look just like within the picture

the tough part was peeling all of the chickpeas to cut the stomach problems

you do not say if the 15 oz. can can be 15 oz net fat after being drained – in the can I got I was left with about 1/2 that quantity after draining and rinsing

I added an egg plus they were still super great tasting & most are gone

how long can they retain in the fridge, I assume they shouldn’t be left out, getting so moist

can they be frozen

We were holding atrociously terrible. You are liars.

We apologized to my taste buds. If anyone feels these are great, you should try a genuine blonde. It’ll blow your f’ing brain.

Michelle Hyatt Sneathen – yes! I have cooked with it before with no issue- but no baking soda

– live and the day went on they turned shiny green! a lot for covering the top with melted chocolates to disguise. The kids refused to eat them.I ate them all- very very good! Also- fyi following year-Great for st,patty’s time anyone:)

They actually taste so much better in the event that you wait patiently until they have cooled off completely.

Delicious! I produced these with sunflower seed butter because of peanut/treenut allergies inside our household, and happily they didn’t switch green, at least not by day 3. I have had other treats made out of sunflower nut butter change green as described though. My children have no idea that they are made out of chickpeas -leftover from my aquafaba journeys!

We made the formula in my cuisinart food processor and sunflower seed butter was my only substitution. I used agave because the sweetener, and revel in Life’s mega chocolate chips. We find that they taste best warmed so that the chocolates chips are somewhat melty-yumm! That is a keeper.

But Please don’t use agave nectar. It’s therefore not good for you personally. Highly sophisticated, oftentimes lower with HFCS, and higher in fructose than HFCS. It isn’t a healthy” sugar option.

Just leave it as possibly maple syrup or honey.

Issue: my sides were browning however they fall apart while i try take them off from the baking dish. Should I have cooked them longer?

Verdict: I’d recommend to very health-conscious vegans who also like mild foods, but not to those that like a high and decadent lovely dessert.



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