Chickpeas combine with nutbutter (peanut butter, almond butter and sun butter all work here!) to make one of my new favorite sweet treats…Chickpea Walnut Blondies!
1 can chickpeas
½ cup almond butter or peanut butter*
¼ cup maple syrup
1 ½ tsp vanilla extract
1 Tbsp neutral cooking oil
1/4 tsp salt
¼ tsp baking soda
¼ tsp baking powder
¼ cup chocolate chips
¼ cup walnuts
Preheat the oven to 350 ̊F. Spray an 8-inch square pan with oil or nonstick spray.
Place all ingredients except the chocolate chips and walnuts in a food processor or high-powered blender and blend until smooth.
Fold the chocolate chips and walnuts into the thick batter.
Bake the batter in the prepared baking pan for 25-30 minutes or until the edges are set. You can allow the blondies to cool, or dig in while warm and gooey!
Cut into 16 bars and enjoy.
*You can sub Sunbutter and omit the walnuts if you are preparing for someone with a nut allergy.
The ingredients in this recipe are in compliance with the Monash University App, but this recipe has not been tested for FODMAP content.
- Serving Size: 1/16 of the recipe
- Calories: 136.2
- Sugar: 6.2 g
- Sodium: 153 mg
- Fat: 8 g
- Carbohydrates: 13.4 g
- Fiber: 2.7 g
- Protein: 4.3 g
Keywords: blondies, gluten free, chickpeas, legumes, canned food, garbanzo beans, dairy free