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.
Course Breakfast, Snack, Sweets
Cuisine gluten-free, vegan, vegan baking, website only
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.
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Notes
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.