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 similar to once you bake a wedding cake and absolutely hate the outcome. Or if you time someone for too much time simply to become disappointed or hurt. In case you have just about any concerns regarding exactly where as well as tips on how to utilize stuffed zucchini boats hamburger, you are able to e mail us with our own internet site. Sometimes it can even be if you listen to whole Taylor Swift songs.
Anyway, the main point is, even though you’ve needed to live through stuff that seemed pointless and time-consuming, you learned from them. You understand that sometimes you can’t trust those Martha Stewart dishes, and that the individual you dated actually taught you a whole lot about what you would like in another relationship. Oh and that Taylor Swift tune? Absolutely transformation the station and never purchase another one of her tunes off iTunes once again. Harsh Mon realities coming at you.
Oh but these blondies? Amazing bites of peanut butter delicious chocolate chip cookie bliss. No regrets. They’re just SO worth it!
Now don’t think I’ve gone all weird on you because I put chickpeas within a blondie without the flour or butter.
Nevermind, clearly I’m a bit weird. After all I am enthusiastic about Zac Efron.
Sorry, I got distracted. Back again to the blondies.
These are made out of chickpeas, peanut butter (or your preferred all-natural nut butter), pure maple syrup, and chocolates chips. They are very easy to make and can be in your belly in under a half hour! Plus, they’re fudgy, packed with chocolate chips, and so wonderfully chewy. The ocean salt really will take it over the top though; they reminded me of the best peanut butter delicious chocolate chip cookies
Wait, here’s the best component: these blondies are healthy and filled with both fiber and protein. 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: 120
Fat: 6g
Sugars: 13.5g
Sugars: 6.9g
Fiber: 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 real maple syrup or agave nectar (you can also 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
Instructions
Preheat oven to 350 degrees F and squirt 8×8 inch skillet with nonstick cooking spray.
Within a food processor, add all ingredients except chocolate chips and course of action until batter is smooth. Collapse in 1/3 glass of chocolate potato chips, I love to use dark chocolate because it offers less sugars but it’s your decision. Note: Batter will be dense and super delicious, so you could actually just consume it on your own!
Spread batter evenly in ready pan then sprinkle 2 tablespoons of chocolates chips on top. (The batter may stick to your spatula, therefore i like to spray my spatula with nonstick cooking aerosol first.) Bake for 20-25 minutes or until toothpick happens clean and sides are a tiny bit dark brown. The batter may appear underdone, nevertheless, you don’t need them to dry!
Cool skillet for 20 short minutes in wire rack. Sprinkle with sea salt then trim into squares. Makes 16 blondies.
Adding an egg to the batter can make it more cake-like, but not vegan.
You can use your favorite nut butter, simply make sure it’s natural.
Feel absolve to include other things according to your dietary needs like nuts, dried out fruit, or other styles of chocolate.
Sarah Ross
Wow these appear amazing. I love the idea of using chickpeas. Sounds like balanced and healthy deal with that I’d love to make!
i’m glad these were successful, though. they look fabulous!
Incidentally I highlighted this formula on my Top 15 Healthiest Tasty Treats list. If you need a badge for your site or just to check it out experience free to look at it out here: – Have got a good time!
They are amazing, as all your recipes are!
What do you utilize to obtain the nutritional info for each recipe? I love that its included!
Hi Monique,
Just what a fun recipe idea- cant wait to check it out! But did want to inform you that the nutrition information has an mistake- difficult for total carbohydrate to become 6 g when glucose is certainly 13.5 grams since sugar are included in total carbohydrate. Will be happy to calculate a correct nourishment facts label and also the formula if you want.
Sandi Hemming, RDN Foodycoach@
Oh and We trust Marion qui pique, the natural dough is yummy.
Thx!
adina
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 one of these proportions too…
@ Vicky: Normal PB will be ‘with only 1 1 ingredient’! probably 2, if it provides added sodium! If there’s no oil then there’s something going on…
I actually wonder if everyone still credits the original person who formulated the chocolates cookie on their Blogs?!
super delicious and they look just like in the picture
the tough part was peeling all of the chickpeas to slice the stomach problems
you do not say when the 15 oz. can can be 15 oz net excess weight after being drained – in the can I got I was left with about 1/2 that amount after draining and rinsing
I actually added an egg and they were still super great tasting & most are gone
how long can they retain in the fridge, I guess they must not be left out, getting so moist
can they be frozen
They were atrociously terrible. You are liars.
We apologized to my tastebuds. If anyone feels these are great, you should try a real blonde. It’ll blow your f’ing brain.
Michelle Hyatt Sneathen – yes! I have baked with it before with no issue- but no cooking soda
– live and your day continued they turned bright green! a lot for within the best with melted chocolates to disguise. The kids refused to consume them.We ate them all- very good! Also- fyi next year-Great for st,patty’s day anyone:)
They are doing taste so far better if you wait patiently until they have cooled off completely.
Delicious! I made these with sunflower seed butter due to peanut/treenut allergies inside our household, and gladly they didn’t turn green, at least not by time 3. I have had other treats made out of sunflower nut butter change green as explained though. My children do not know they are made out of chickpeas -leftover from my aquafaba escapades!
I actually made the formula in my own cuisinart food processor chip and sunflower seed butter was my only substitution. I utilized agave because the sweetener, and revel in Life’s mega chocolates chips. We discover that they taste best warmed so that the delicious chocolate chips are somewhat melty-yumm! This is a keeper.
But Please don’t use agave nectar. It’s therefore not good for you personally. Highly sophisticated, oftentimes cut with HFCS, and higher in fructose than HFCS. It isn’t a healthy” sugar choice.
Just keep it as either maple syrup or honey.
QUESTION: my edges were browning but they fall apart after i try remove them from the cooking dish. Should I have baked them longer?
Verdict: I’d recommend to very health-conscious vegans who want mild foods, however, not to those who like a rich and decadent nice dessert.
Sorry!
Gina