These Chocolate Chip Chickpea Blondies are such a delightful way to sneak in some extra nutrients to your afternoon tea – perfect to fuel a busy family, during pregnancy or postpartum recovery (hello one handed snack!). Working hard behind the scenes is a humble can of chickpeas, which give these blondies a big boost of zinc, fibre and protein. Not to worry, they do NOT taste like a side salad, with big thanks to the maple syrup, peanut butter and chocolate chips.

As this recipe uses gluten-free self raising flour (could be subbed for regular SRF with no issues) it also makes them a winner for any gluten intolerant snackers. They are also egg free. Whether you’re making them for yourself, your family or to share with a friend in need of a wholesome snack, these blondies are sure to be a hit. They freeze beautifully, so you can always have something on hand for when those sweet cravings strike. Trust me, no one will ever guess that they’re packed with chickpeas – thanks again to our friends – peanut butter and chocolate!

Hot tip – you can also scoop tablespoon amounts of the mixture onto lined baking trays for deliciously soft and chewy biscuits! Just cook for 12-15 mins on 180’C fan forced and remove when lightly golden on top. Yum!

Choc Chip Chickpea Blondies

So delicious and so simple to throw together, these chickpea blondies have a subtle sweet flavor from the maple syrup and peanut butter that will bring anyone back for seconds.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings 12

Equipment

• Food Processor / Blender
• Oven

Ingredients

  

• 1 can chickpeas drained and rinsed
• 1 tbsp melted ghee / butter
• 1/4 cup maple syrup
• 2 tbsp smooth peanut butter
• 1 tsp vanilla essence
• 1/2 cup milk or milk alternative (we use almond)
• 1/2 tsp baking powder
• 3/4 cup self raising flour (we use gluten free)
• A pinch of salt
• 1/4 cup dark chocolate chips

Instructions

 

• Preheat your oven to 180°C fan forced.
• Combine the chickpeas, melted ghee/butter, maple syrup, peanut butter and vanilla essence in a food processor or blender and blitz until smooth.
• Pour the mixture out into a large mixing bowl (or simply remove the blade from the processor), add the milk and stir gently to combine.
• Fold in your flour, baking powder, pinch of salt and dark chocolate chips well, then transfer your blondie mixture into a lined baking tin.
• Bake for 25-30 minutes or until the blondies are nice and golden on top. Allow to cool before slicing and enjoying.

Notes

Blender note: I found that a Nutribullet was really efficient for blitzing the chickpeas, but more difficult to combine the dry ingredients (step 3), which is why we call to transer into a mixing bowl. If you are using a food processor you can skip the bowl all together - just avoid blending your chocolate chips! 

Vegan note: If you want to make them vegan, simply swap the melted ghee for coconut oil and make sure you use dairy free chocolate chips.