Name: Chickpea Blondies (Allergy-Friendly Option)
Yield: 16
Ingredients: 15 oz Chickpeas (1can), drained and rinsed; ½ cup Sunbutter (May substitute peanut butter or almond butter if no nut allergies); ⅓ cup Maple Syrup or Honey (or a combination); 1 tsp Vanilla Extract; ¼ tsp Baking Powder; ¼ tsp Baking Soda; ½ tsp Kosher Salt; ½ tsp Cinnamon, ground; 1 Egg; ⅓ cup Chocolate Chips +2 tablespoons for top; Cooking Spray

AuthorAmy RD, LDNCategoryDessert

Yields16 Servings

15 oz Chickpeas (1can), drained and rinsed

½ cup Sunbutter (May substitute peanut butter or almond butter if no nut allergies)

⅓ cup Maple Syrup or Honey (or a combination)

1 tsp Vanilla Extract

¼ tsp Baking Powder

¼ tsp Baking Soda

½ tsp Kosher Salt

½ tsp Cinnamon, ground

1 Egg

⅓ cup Chocolate Chips +2 tablespoons for top

Cooking Spray

Preaheat oven to 350° F. Spray an 8x8 inch pan with nonstick cooking spray and set aside.

In a food processor, add all of the ingredients except chocolate chips and process until batter is smooth. This will take a few minutes to get the batter to a smooth consistency.

Using a spatula, fold in the 1/3 cup of chocolate chips.

Spread the batter evenly into the prepared pan. Tap the bottom of the pan onto the counter a few times to get the batter level. Sprinkle 2 tablespoons of chocolate chips on top of the batter.

Bake for 20-22 minutes or until a toothpick comes out clean and the edges are slightly browned. Take care to not over cook! The blondies may look slightly underdone and that is okay.

Allow blondies to cool for at least 10 minutes. Cut into squares and enjoy!

Note: Sunbutter has chlorophyll which reacts with the baking soda in this recipe and turns the blondies green as they cool! The green color makes these perfect for Halloween and a great science experiement for kids!

Ingredients