Since black beans make great brownies, it’s only natural that chickpeas make great blondies, and especially rich blondies at that, thanks to the almond butter. Add the optional chocolate or butterscotch chips—or not, according to your taste.
Almond Butter Blondies [Vegan]
9 large or 16 small blondies
- 1 cup (164 g) cooked or canned chickpeas, rinsed and drained
- 1/2 cup (125 g) almond butter
- 3 tablespoons (45 ml) neutral-tasting vegetable oil, such as avocado oil
- 1/2 cup (160 g) pure maple syrup or agave nectar
- 2 teaspoons pure vanilla extract
- 3/4 cup (65 g) almond flour or unbleached all-purpose flour
- 1/4 cup (46 g) oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup (58 g) vegan chocolate or butterscotch chips (optional)
- Water (optional)
- Preheat the oven to 350°F (180°C). Coat an 8-inch (20 cm) square baking pan with cooking spray or line with parchment paper.
- In a food processor, puree the chickpeas until smooth. Add the almond butter, oil, maple syrup, and vanilla. Process until smooth and well blended.
- Transfer the chickpea mixture to a bowl. Add the almond flour, oat flour, baking soda, baking powder, salt, and cinnamon, Mix well and fold in the chocolate chips, if using. Scrape the batter into the prepared pan, using a spatula coated with cooking spray to spread the batter evenly. If the batter is too thick to spread easily, add water, 1 tablespoon (15 ml) at a time, and blend again.
- Bake for 25 minutes, or until a knife inserted in the center comes out clean. Let the blondies cool for 30 minutes before cutting and serving.
- Almond Butter