Flourless Chocolate Chip Chickpea Blondies with Ocean Salt vegan, gluten-free & healthy

Have you ever spent so much time or energy on something, and then realize it wasn’t even worth it?

It’s kind of like once you bake a wedding cake and absolutely hate the end result. Or if you date someone for too long only to become disappointed or hurt. Sometimes it can even be once you listen to whole Taylor Swift music.

Anyway, the main point is, despite the fact that you’ve needed to live through issues that seemed pointless and time-consuming, you learned from their website. You realize that sometimes you can’t trust those Martha Stewart quality recipes, and that the person you dated in fact taught you a lot about what you need in another relationship. Oh and that Taylor Swift track? Absolutely change the station rather than purchase a different one of her music off iTunes again. Harsh Mon realities arriving at you.

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

Now don’t think I’ve gone most 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 obsessed with Zac Efron.

Sorry, I got distracted. Back again to the blondies.

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

Wait, here’s the very best component: these blondies are healthy and filled with both fiber and proteins. There aren’t any odd ingredients either.

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

5.0 from 2 reviews

Calories from fat: 120

Body fat: 6g

Sugars: 13.5g

Sugar: 6.9g

Fibers: 1.8g

Proteins: 3.5g

Prep period:

5 mins

Cook time:

20 mins

Total period:

25 mins

Ingredients

1/2 cup all natural almond butter or peanut butter

1/3 cup natural maple syrup or agave nectar (you can also use honey if you are not vegan)

2 teaspoons vanilla

1/2 tsp salt

1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons

sea sodium, for sprinkling

Instructions

Preheat oven to 350 degrees F and spray 8×8 inch skillet with nonstick cooking food spray.

In a food processor, add all ingredients except chocolate chips and approach until batter is clean. Flip in 1/3 glass of chocolate chips, I like to use dark chocolate because it offers less sugar but it’s up to you. Notice: Batter is going to be solid and very delicious, so you might actually just consume it on it’s own!

Spread batter evenly in ready pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to aerosol my spatula with nonstick cooking spray first.) Bake for 20-25 mins or until toothpick comes out clean and sides are a little bit brown. The batter may look underdone, but you don’t need them to dry out!

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 will make it more cake-like, but not vegan.

You can use your favorite nut butter, just make certain it’s all-natural.

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

Sarah Ross

Wow these appear amazing. I love the thought of using chickpeas. Sounds like balanced and healthy treat that I’d want to make!

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

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

They are amazing, as all your recipes are!

What do you utilize to obtain the nutritional details for each recipe? I love that its included!

Hi Monique,

Just what a fun recipe idea- cant wait to check it out! But did wish to let you know that the diet information comes with an mistake- difficult for total carbohydrate to be 6 g when glucose is certainly 13.5 grams since sugars are contained in total carbohydrate. Will be happy to calculate a correct nutrition facts label and also the formula if you want.

Sandi Hemming, RDN Foodycoach@

Oh and I agree with Marion qui pique, the uncooked dough is yummy.

Thx!

adina

This looks a lot like a recipe I’ve used before ( -chip-blondies-and-theyre-good-for-you/ ) but I might try it with these proportions too…

@ Vicky: Normal PB will be ‘with only one 1 ingredient’! probably 2, if it provides added salt! If there is no oil then there’s something heading on…

We wonder if everyone still credits the initial person who established the delicious chocolate cookie on their Blogs?!

super delicious plus they look exactly like within the picture

the tough part was peeling all the chickpeas to slice the stomach problems

you don’t say if the 15 oz. can is usually 15 oz net fat after becoming drained – in the can I acquired I was still left with about 1/2 that quantity after draining and rinsing

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

how long can they keep in the fridge, I assume they must not 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 will blow your f’ing brain.

Michelle Hyatt Sneathen – yes! I’ve cooked with it before with no concern- but no cooking soda

– live and the day continued they turned shiny green! so much for within the top with melted chocolates to disguise. The kids refused to eat them.I ate them all- very very good! Also- fyi next year-Great for st,patty’s day anyone:)

They are doing taste so much better if you wait patiently until they will have cooled down completely.

Delicious! I made these with sunflower seed butter because of peanut/treenut allergies in our household, and gladly they didn’t convert green, a minimum of not by time 3. I have had other treats made with sunflower nut butter turn green as defined though. My children have no idea they are made with chickpeas -leftover from my aquafaba adventures!

I actually made the formula in my own cuisinart food processor and sunflower seed butter was my only substitution. I utilized agave because the sweetener, and Enjoy Life’s mega delicious chocolate chips. We discover that they flavor best warmed so the chocolate chips are somewhat melty-yumm! That is a keeper.

But Do not use agave nectar. It’s so not good for you personally. Highly enhanced, oftentimes lower with HFCS, and higher in fructose than HFCS. It is not a wholesome” sugar option.

Just leave it as either maple syrup or honey.

Query: my sides were browning however they fall apart once i try take them off from the cooking dish. MUST I have cooked them longer?

Verdict: I’d recommend to very health-conscious vegans who all want mild foods, but not to those who like a full and decadent nice dessert.

Sorry!

Gina

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