Pumpkin Chickpea Blondies (V + GF)
Pumpkin chickpea blondies. Healthy and gluten-free. They're sweet, moist, chocolatey, fall-spiced and oh so cozy. Enjoy as an afternoon snack or dessert.
Servings 16 bars
- 1/2 cup gluten-free oats
- 1 1/2 cups chickpeas (15 oz. can)
- 1/2 cup almond butter
- 1/3 cup canned pumpkin puree
- 1/4 cup maple syrup
- 2 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp pumpkin spice
- 1/2 cup semi-sweet vegan chocolate chips
Preheat oven to 350F/176C. In a food processor add oats. Pulse until flour like substance.
Next add remaining ingredients: chickpeas, almond butter, canned pumpkin puree, maple syrup, vanilla, baking powder, baking soda, sea salt, and pumpkin spice. Blend to combine. Remove S-shape blade and add 1/4 cup chocolate chips. Fold into batter.
Line a square cake pan (I used a 9x9 inch pan / 23cm x 23cm) with parchment paper. Rub the sides with a bit of coconut oil. Pour batter into baking dish and spread to even. Sprinkle with remaining chocolate chips.
Bake blondies for 25-30 minutes, or until a toothpick inserted comes out clean. Let rest for 10-15 minutes before cutting into squares.
Blondies will keep in fridge for up to 5 days, and they freeze well.
To make these blondies healthier you can forgo adding the chocolate chips, but I like them for a little decadence.
Nutritional information is a rough estimate.
Calories: 133kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 96mg | Potassium: 182mg | Fiber: 3g | Sugar: 6g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg