These peanut butter chickpea blondies are gooey, delicious, and made with no refined sugar. They're nutritious enough to enjoy as a mid-afternoon snack and rich enough for an after-dinner dessert!
15oz. can chickpeas, drained and rinsed
5Tbsp.pure maple syrup or honey
1/2cup + 1 Tbsp.natural peanut butter
1tsp. vanilla extract
1/4 tsp. baking soda
1/4tsp. salt (add extra 1/8 tsp. if using unsalted peanut butter)
1/2cupsemisweet or dark chocolate chips,plus a few extra to sprinkle on top
Preheat oven to 350 degrees.
Add chickpeas, maple syrup, peanut butter, and vanilla to a powerful blender or food processor. Blend until smooth, and then add salt, baking powder, and baking soda, and blend again. Stir in chocolate chips.
Line an 8x8 baking dish with parchment paper or spray with cooking spray and spread cookie dough into an even layer. Sprinkle a few extra chocolate chips on top.
Bake for 22-25 minutes, until the top is just beginning to slightly brown or a toothpick inserted in the middle comes out mostly clean.
Although I think typical cookies and blondies taste great when they're super gooey, I personally find that you can taste the chickpeas in these blondies if they are not baked long enough. So, slightly under-baked, but not too gooey, is ideal.