Chickpea “Blondies”

You’d think that after eating up to 2 large servings a day of 3 testing batches in a row, I’d be tired of these. But nope: I blame it on the knowledge they are a mostly-good-for-you type of dessert.

These are not meant to perfectly mimic or replace the most sinful blondies ever made, but to offer a healthy and tasty alternative instead. Yup.

Chickpea “Blondies”:

Non-stick cooking spray
15 ounces (1 can, 425 g) cooked garbanzo beans, drained and rinsed
1/2 cup (96 g) raw sugar
1/2 cup (160 g) strawberry or other all-fruit spread
1/4 cup (64 g) crunchy natural peanut butter or tahini
2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons (42 g) flax meal (sub with other meal or flour if you’re not looking to make these gluten-free)
2 tablespoons (20 g) brown rice flour (sub with other meal or flour if you’re not looking to make these gluten-free)
1/2 teaspoon baking powder

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
In a food processor, combine all ingredients and blend until perfectly smooth, scraping sides often.
Pour batter into prepared pan. Bake for 26 minutes.
Place the pan on a wire rack and let cool completely before placing in the fridge and slicing.
Enjoy cold from the fridge. These blondies freeze well, too.

Yield: 8 servings

  • Tammy says:

    I used all-purpose flour for the brown rice flour and regular organis pb, but there is no way mine look like your pic….??? I used all-fruit strawberry fruit spread…and the strawberry fruit taste was a tad overwhelming…what is the texture supposed to be like?

  • Tammy says:

    Fudgy? I guess they were tender, but they don’t look dark in the middle like yours do…yours look like they have chocolate in the middle or something…

  • [...] a few blogs this past week, people have bene raving about these chickpea blondies. I knew I had to try them!  The recipe was soo easy. You tossed all the ingredients (which [...]

  • lindsey says:

    i have these baking in the oven right now :)

    i may or may not have licked the batter and it may or may not have been delectableeeee.

    ♥ lindsey

  • Tamara says:

    I just whipped up the batter using creamy PB, whole wheat flour instead of flax seed, and only 1/4 cup of strawberry jam + one mashed banana. My no-sugar-added jam is more expensive than bananas, and I couldn’t bring myself to use half the jar in one recipe, but I’ve never gone wrong with strawberries + bananas + peanut butter. Fingers crossed.

    But I made them in kind of a hurry and just re-read your instructions–you’re supposed to let them /cool/? But they smell so good /now/! :p