These dark Chocolate Chip Chickpea Blondies are so soft, gooey, and you won't feel guilty after eating them! Blended chickpeas give this perfect cookie dough like consistency. I have tried a lot of chickpea recipes and wasn't the biggest fan, but I have been messing around with the ratios and I promise these are delicious!! These naturally have protein in them too, but if you would like more, substitute 1/4 cup of the almond flour for 1/4 cup (30 grams) of vanilla protein powder. I hope you give this recipe a try and love them as much as I do! Be sure to try my Cinnamon Streusel Protein Cake Bars as well for another protein sweet!
You can store leftovers in an air tight container in the refrigerator for up to a week.
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These dark Chocolate Chip Chickpea Blondes are so soft, gooey, and you won't feel guilty after eating them! Blended chickpeas give this perfect cookie dough like consistency. I have tried a lot of chickpea recipes and wasn't the biggest fan, but I have been messing around with the ratios and I promise these are delicious!! These naturally have protein in them too, but if you would like more, substitute 1/4 cup of the almond flour for 1/4 cup (30 grams) of vanilla protein powder. I hope you give this recipe a try and love them as much as I do! Be sure to try my Cinnamon Streusel Protein Cake Bars as well for another protein sweet!
Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper or nonstick spray.
Blend the chickpeas, almond butter, syrup, vanilla, baking soda, baking powder, and salt in a large food processor. Blend on high speed for 1 minute or until smooth & creamy.
Add in the almond flour & process again at high speed for 15-30 seconds.
Stir in chocolate chips. Spread the batter evenly onto prepared pan. Sprinkle extra chocolate chips on top if desired.
Bake 25-30 minutes or until golden and crusty on top. Cool for at least 10 minutes in the pan away from the hot stove to firm up the blondies. Don’t skip this step or they will break!! Gently loosen the sides with a knife & cut into 12 medium or 9 large pieces.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.