Peanut Butter Chickpea Blondies

If you’re looking for a dessert that’s both delicious and nutritious, these Peanut Butter Chickpea Blondies are your answer! Packed with protein and fiber from chickpeas, sweetened naturally with maple syrup, and enriched with the creamy goodness of peanut butter, this recipe redefines what a blondie can be. It’s easy to whip up and even easier to devour—trust me, you won’t miss the flour at all.

What Sets This Recipe Apart

These Peanut Butter Chickpea Blondies are not your average dessert. They’re gluten-free, made without refined sugars, and incredibly simple to make. The use of chickpeas not only boosts the nutritional profile, but they also create a fudgy texture that’s absolutely irresistible. Plus, the combination of peanut butter and chocolate is a classic that never goes out of style. With a few simple ingredients, you can create a treat that feels indulgent but is wholesome enough to enjoy any time of day.

Ingredient Notes

• 1 can chickpeas, rinsed (approx. 15 oz.) – The star ingredient! Chickpeas provide a creamy base while being packed with protein and fiber.
• 1 cup peanut butter – Use smooth or crunchy, depending on your texture preference. This rich ingredient adds flavor and moisture.
• 1 tablespoon maple syrup – A natural sweetener that complements the flavors beautifully. Feel free to adjust based on your sweetness preference.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile, adding warmth and depth.
• 1 teaspoon baking soda – Helps the blondies rise and achieve a nice texture.
• 1 teaspoon baking powder – Works in tandem with baking soda for perfect fluffiness.
• 1 cup unsweetened shredded coconut – Adds a lovely chewiness and subtle sweetness.
• 1/2 teaspoon sea salt – Balances the sweetness and enhances all the flavors.
• 1/2 cup dark chocolate chips – The ultimate indulgence! Choose your favorite brand for a rich, melty finish.
• 1/2 cup crushed pretzels (optional) – For those who love a sweet-and-salty combination, this addition adds a delightful crunch.

Cook’s Kit

• Food processor – This is essential for blending the chickpeas to a smooth consistency.
• Measuring cups and spoons – Accurate measurements are key to achieving the perfect blondie.
• Spatula – Perfect for scraping down the sides of the food processor and mixing the ingredients.
• Baking pan (8×8 inches) – A square pan works best for even baking.
• Parchment paper – Lining your pan makes for easy removal and cleanup.

Stepwise Method: Peanut Butter Chickpea Blondies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your baking pan by lining it with parchment paper, leaving some overhang for easy removal later.

Step 2: Blend the Base

In your food processor, combine the rinsed chickpeas, peanut butter, maple syrup, and vanilla extract. Blend until smooth and creamy. Scrape down the sides as needed to ensure everything is well mixed.

Step 3: Add the Dry Ingredients

Add the baking soda, baking powder, shredded coconut, and sea salt into the mixture. Pulse the food processor until just combined. The dough will be thick, but that’s exactly what you want!

Step 4: Fold in Chocolate Chips

Transfer the mixture to a large bowl and gently fold in the dark chocolate chips and crushed pretzels (if using). Make sure the chips are evenly distributed.

Step 5: Bake

Spoon the mixture into your prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

Allow the blondies to cool in the pan for about 10 minutes. Use the parchment overhang to lift them out onto a wire rack to cool completely. Once cooled, slice into squares and enjoy!

Make It Fit Your Plan

• Nut-free: Substitute the peanut butter with sunflower seed butter or tahini.
• Vegan: Ensure the chocolate chips are dairy-free or use carob chips as an alternative.
• Lower sugar: Reduce the maple syrup to 2 teaspoons if you prefer less sweetness.
• Extra protein: Add a scoop of your favorite protein powder into the mix for an extra boost.

Problems & Prevention

• Blondies are too dry: Ensure you don’t overbake them. Start checking for doneness a few minutes before the suggested baking time.
• Chickpeas aren’t blended enough: If you notice chunks in your batter, blend a little longer until fully smooth.
• Too sweet: Adjust the amount of maple syrup based on your taste preference; you can always add less and taste as you go.
• Sticky texture: If the batter seems too sticky, adding a bit more shredded coconut can help balance it out.

Best Ways to Store

These Peanut Butter Chickpea Blondies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months. Just ensure they are well-wrapped to prevent freezer burn.

Helpful Q&A

Can I use canned chickpeas instead of dried?

Absolutely! Canned chickpeas are perfect for this recipe, as they are already cooked and ready to blend.

What can I substitute for peanut butter?

If you have a nut allergy or prefer not to use peanut butter, almond butter, sunflower seed butter, or tahini are great alternatives.

How do I know when the blondies are done baking?

Check for a golden edge and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Can I add other mix-ins?

Of course! Feel free to get creative with your mix-ins. Chopped nuts, dried fruit, or even a swirl of nut butter on top would all be delicious additions.

Final Bite

These Peanut Butter Chickpea Blondies are a delightful treat that will satisfy your sweet tooth without the guilt. With their fudgy texture, rich flavor, and the added crunch from pretzels, they are bound to become a favorite in your home. Perfect for an afternoon snack, a post-workout treat, or a wholesome dessert, these blondies prove that desserts can be both healthy and delicious. So grab your ingredients and give this recipe a try—you won’t regret it!