Chocolate Chip Pumpkin Blondies
These chocolate chip pumpkin 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?!
Equipment
- 1 food processor
Ingredients
- 1 can chickpeas (rinsed + drained)
- 1 egg
- ½ cup coconut sugar
- ½ cup almond flour
- ⅓ cup almond or cashew butter (or any runny variety)
- ¼ cup pumpkin purée
- 3 tbsp maple syrup
- 2 tsp vanilla
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ cup chocolate chips
Instructions
- Heat oven to 350. 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 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!
