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Flourless Chocolate Chip Chickpea Blondies with Sea Salt {vegan, gluten-free & healthy}
AMBITIOUS KITCHEN(14)Heather J.: "I love it! I used one egg in the batter." Read More
10Ingredients
25Minutes
120Calories
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Ingredients
US|METRIC
16 SERVINGS
- cooking spray
- 15 oz. chickpeas (rinsed and drained)
- 1/2 cup almond butter (all natural, or peanut butter)
- 1/3 cup pure maple syrup (or agave nectar, you can also use honey if you're not vegan)
- 2 tsp. vanilla
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/3 cup chocolate chips (vegan, or regular, plus 2 tablespoons)
- sea salt (for sprinkling)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium130mg4% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
sarai r. 4 years ago
Came out really good for using chickpeas! Would prefer them thinner so they can be a little more crispy so I will be making these as cookies next time and hope to enjoy them even more :)
Alex K. 4 years ago
these are really nice and gooey. Sometimes i add a bit of flour if i want them a bit less gooey.
Diane M 6 years ago
So good, been looking for something to satisfy my sweet tooth gluten and white Sugar free, many made recipes went in the trash. Not these so good. Will be making these again and again and again, well u get the picture
Jennifer Daniels 6 years ago
These were delicious! I used agave and almond butter - def need to bake these at least 39 min in my oven - lol. Would make this again ASAP!
Kimberly Conroy 6 years ago
Love these! I have always used peanut butter instead of almond flour, but otherwise make it true to the recipe.
Elsine Sloop 7 years ago
I've made this several times, one of my quick, lightweight desserts I can make for anyone, including finicky eaters that are vegan, or claim to be gluten intolerant. Always with modifications I use peanut butter rather than almond, or whatever nut butter I have the most of. Used blueberries for a lighter, less sweet alternative to chocolate and skip the sea salt sprinkle.
Peggy 7 years ago
Wow - so good! I tasted the batter after I blended it in the Vitamix and it was sweet enough for me so I didn't fold in chocolate chips. I did sprinkle some on top though. I added walnuts and baked for 30 minutes. My boyfriend said he could tell by the crumbliness that it wasn't a regular brownie so next time I'll try it with the egg.
Kathi W. 8 years ago
I recently went dairy and gluten free so finding this recipe was great. It was so easy and tasty. I did use an egg just to get the cake like quality but will try without it next time. This is definitely my new go to dessert!! I think I'll also try adding some items such as nuts and coconut as well.
Ericka D. 8 years ago
I had to bake these for 32 min for them to fully cook. The taste is great! If your comparing it to a traditional cookie bar it's obviously not going to taste the same but for a very healthy substitute it's awesome! My toddler loves them which is a huge bonus.
Woytowich 8 years ago
These were amazing!! My 5 year old ate two and had no idea it was made from chickpeas!! I baked it a little longer than it said but it still came out very moist