Confession: there is no cookie dough that has ever passed by me and gotten to the oven fully intact. So I’m so excited about this recipe, which uses chickpeas as the base for chocolate chip blondies. I love how they come out gooey and like half-baked cookie dough. And no eggs in this, so no worries if it never even makes it to the oven!
– 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed)
– 3/4 tsp baking powder
– 1/8 tsp baking soda
– 1/4 tsp salt
– 3/4 cup maple syrup* (see note below, for substitutions)
– 2 tsp vanilla extract
– 1/4 cup ground flax or quick oats (20g)
– 1/4 cup peanut butter or other nut butter
– 1/2 cup chocolate chips
Total Time: 40m
Yield: 4×8 pan
1. Preheat oven to 350 degrees.
2. Blend all ingredients (except chips) until very smooth in a good food processor or a high speed a blender (some people say a blender doesn’t work for this, but my Vitamix did the trick. I also think using maple syrup, rather than a dry sugar, as the sweetener helped the blending in my recipe).
3. Mix in chips and scoop into a greased (or parchment-lined) 4×8 pan (or 8×8 for a thinner result).
4. For the sake of beauty, you can scatter some chocolate chips on top of the batter as well.
5. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.
*Sweetener Note: You can also try honey, date syrup (low glycemic), coconut palm sugar, etc.
Adapted from Chocolate Covered Katie