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Cookie Dough Chickpea Blondies

Cookie Dough Chickpea Blondies

Cookie dough chickpea blondies with fudgy centers, chocolate chips, and 8g protein per square. Healthy gluten free dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) chickpeas drained, rinsed, and patted dry
  • 1/2 cup creamy almond butter well stirred
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup vanilla protein powder about 25g protein per scoop
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/3 cup dark chocolate chips plus more for topping
  • flaky sea salt optional, for finishing

Method
 

  1. **Heat.** Preheat oven to 350F. Line an 8x8 baking pan with parchment paper, leaving an overhang for easy lifting.
  2. **Blend.** Add chickpeas, almond butter, maple syrup, and vanilla to a food processor. Run for 2 minutes scraping down the sides until completely smooth.
  3. **Add dry.** Pulse in protein powder, baking powder, and salt until just combined. Do not over mix.
  4. **Fold.** Transfer to a bowl and fold in chocolate chips by hand.
  5. **Bake.** Spread evenly into the prepared pan and scatter extra chocolate chips on top. Bake 22 to 25 minutes until the edges are golden and the center looks just set.
  6. **Cool.** Cool in the pan for 30 minutes, then lift out using the parchment. Sprinkle with flaky salt if using and slice into 9 squares.

Notes

Drain and rinse chickpeas really well to wash off the canning liquid. Pat chickpeas dry with paper towels before blending for the smoothest texture. Use a food processor not a blender. Blenders need too much liquid to spin.