I’ve toyed around with the recipe for a good year, doing slight variations every time to find the perfect ratio of ingredients. I think I’ve finally got it.
Preheat oven to 350. Blend chickpeas, almond butter, and applesauce in a blender until the chickpeas are fully blended and the mixture is quite smooth. Add in vanilla extract, agave, and stevia. Blend again.
A quick tip: When adding the honey and stevia, add the honey so it pools into one area. Then add the stevia right into the honey. This will help ensure the stevia is distributed evenly.
Add in egg whites, sea salt, oats, and baking powder. Place mixture into a mixing bowl, and mix in chocolate chips with a spatula. Put mixture into a well sprayed/oiled glass baking dish. Bake until the top is golden, about 35-40 minutes. Let cool completely. **Note: The inside will be quite soft! Almost like the texture of cookie dough.
Like most of my recipes, there’s two routes you can go: 1) The very health-focused route, which is what I usually do. Meaning you’ll get a recipe that is probably low in fat and extremely low in sugar and will be delicious, but you can’t expect the exact same thing as a full-fat, full-sugar classic blondie. 2) The health-focused route, but less extreme. This is probably best if you’re not used to eating baked goods and treats sweetened with ingredients other than sugar, if you have a family or picky kids, or if your health goals are a bit different. In my opinion, both are great, it’s just a matter of personal preference.
One of the best things about this recipe is that is it super easy to make and has minimal cleaning. Not counting oven time, this should take until 10 minutes to do (unless you have kids, in which may you have to add some extra time!).
Chickpea Blondies
- 1 can chickpeas, rinsed and drained
- 2 tablespoons almond or peanut butter
- 2 tablespoons applesauce
- 2 teaspoon vanilla extract
- 3 tablespoons agave or honey
- 3 droppers stevia (alternatively, add more agave or honey–I’d say about 1/4 cup more, but taste to see)
- 2 egg whites
- 1/4 teaspoon sea salt
- 1/4 cup rolled oats
- 1 teaspoon baking powder
- dark or milk chocolate chips, amount to your liking
Preheat oven to 350. Blend chickpeas, almond butter, and applesauce in a blender until the chickpeas are fully blended and the mixture is quite smooth. Add in vanilla extract, agave, and stevia. Blend again.
A quick tip: When adding the honey and stevia, add the honey so it pools into one area. Then add the stevia right into the honey. This will help ensure the stevia is distributed evenly.
Add in egg whites, sea salt, oats, and baking powder. Place mixture into a mixing bowl, and mix in chocolate chips with a spatula. Put mixture into a well sprayed/oiled glass baking dish. Bake until the top is golden, about 35-40 minutes. Let cool completely. **Note: The inside will be quite soft! Almost like the texture of cookie dough.