Chickpeas and peanut butter add protein to these scrumptious blondies that are low in added sugar! Gluten-free and egg-free.
With prices of food going up, how’s about a tasty way to serve beans?
A can of beans is still around a buck, making them a cheap accompaniment to a meal or a nice way to add some protein to a dessert. If you know me, I’ve been a fan of beans in desserts for a while.
I love the protein they add, as well as the fiber, and you can’t taste them, in my opinion.
I’ve been making these for a year or so, and all the kids love them. When I made them to take pictures for the blog, Sam happened to be sitting by, and exclaimed, “there’s beans in there?!”
I had to laugh, because he hates beans!
Even after telling him that the batter tasted like cookie dough, he still wouldn’t touch it.
He did eat them post-bake, and I chided him a bit saying, “you’re eating beans!” Of course, he didn’t care at that point, since they were mixed, baked, and covered with chocolate chips, lol.
Ingredients needed
Chickpeas – Also known as garbanzo beans, these provide the base of this recipe.
Nut or seed butter – Choose a flavor you like, as this will add flavor and richness. We enjoy peanut butter or Sunbutter best! Almond and cashew would be my faves if I tolerated them better.
Maple syrup – As with most of my recipes lately, these are low in sugar.
Oat flour – This combines with everything to create a thicker dough. Oats are also naturally sweet, so they contribute to flavor in that regard.
Baking powder & baking soda – Helps the blondies bake through and rise a bit.
Sea salt – I always add some salt to bring out all the flavors of a dish.
Milk – Use any milk you tolerate. The flavor doesn’t come through much, unless you’re sensitive to a stronger flavor, like coconut.
I feel like the other ingredients add to the natural sweetness, including oat flour, applesauce, and vanilla. I also add in some stevia, which helps!
I hope you like these if you give them a shot!
More bean-based treats
Black Bean Cupcake with Peanut Butter Frosting
Chickpea Peanut Butter Blondies
Ingredients
- 15 ounce can chickpeas rinsed and drained
- 2 Tablespoons peanut butter
- 2 Tablespoons maple syrup
- ¼ cup oat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 5 Tablespoons milk of your choice
- ¼ cup chocolate chips or chopped chocolate or as desired, for the top
- stevia, for extra sweetness I use about 15 drops
Instructions
- Preheat oven to 350 degrees.
- Add ingredients to a food processor or Vitamix, sans chocolate.
- Process until smooth.
- Oil an 8 x 8 inch glass baking dish.
- Pour the batter into the dish and spread it out evenly.
- Top with chocolate, as desired.
- Bake 15-20 minutes (you want them a bit underbaked for best texture).
- Cool completely before cutting and serving.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
I wish everything didn’t require a food processor I don’t have one
These look wonderful! I try making low-sugar desserts for my hubby and me.
Once a friend made some bean brownies for me that were so good I didn’t want to stop eating them. And yours look just as delicious! I want to make these. Can’t wait to see how my husband likes them.
Thank you so much for this recipe! It is great. I made it for my daughter who can’t have sugar or gluten right now and is missing treats. I just found you and will be trying more of your recipes.
Thanks, Sue! I’m happy you found a treat your daughter liked here. 🙂