These blondies are so flavorful, yet pack a serious nutritional punch. And no, you cannot taste the chickpeas! Promise. They add some extra protein + fiber, while also helping to bind everything together. I love sneaking health into treats– because if you don’t sacrifice flavor, why not?!
INGREDIENTS:
(makes ~12)
1 can chickpeas, rinsed + drained
1 egg
1/2 cup coconut sugar
1/2 cup almond flour
1/3 cup nut butter (I like almond)
1/4 cup pumpkin purée
3 tbsp maple syrup
2 tsp vanilla
1 tsp pumpkin spice
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
+ 1/2 cup chocolate chips
RECIPE:
Mix all ingredients, besides chocolate chips, in a food processor. Remove blade and hand stir in the chocolate chips.
Spread into a greased 8×8 pan and cook at 350 for 25ish minutes, until golden edges + a toothpick comes out clean. Let cool for 10 minutes before slicing.
I prefer to store these in the fridge, not only to last longer. but they’re so good cold!