- 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- 3/4 cup brown sugar
- 1-2 tsp vanilla extract
- 1/4 cup ground flax (20g) *
- 1/4 cup peanut butter (or other fat source) *
- optional: 1/3 cup chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. *You can probably sub any white bean for the chickpeas, and if you don’t have flaxseeds on hand, flour, oat or wheat bran might work. (Christina’s notes: 1.) fully blend the chickpeas.. you don’t want any lumps 2.) everyone’s taste is different but I found these really sweet and have reduced the sugar in recent batches 3.) peanut butter can be substituted with oil or applesauce 4.) taste the batter after your pan is in the oven, or it might not make it 🙂
**You can also double the ingredients for a healthy deep dish chocolate chip cookie pie!
I promise you can’t taste the chickpeas! If you don’t believe me, click through to either of her posts and read the comments- this girl is a GENIUS! I can’t stop eating her vegan whipped cream, any of her pancake recipes, raw oatmeal raisin cookies,(i don’t even like raisins, but these are great,) raw chocolate chip cookie dough bites, & killer graham crackers just
to name a few..