These Vegan, Flour-Free and Gluten-Free blondies are sneakily made with one of my favorite protein packed ingredients… chickpeas!
Everyone needs a healthy blondies recipe in their life! These have a whoooole lot of chocolate chips and a hit of caramel to make them extra decadent. I used Georgia Grinder’s Maple Caramel Almond Butter (STRAIGHT GOLD) (in fact, you should so much that I’ll give you a code to save some $$$! CODE: KELLYK) but if you don’t have it (YOU SHOULD!) any nut butter will work!
These cuties are:
SAY WHAT? I know, just make them!
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Chocolate Chip Caramel Blondies
These Vegan, Flour-Free and Gluten-Free blondies are sneakily made with one of my favorite protein packed ingredient… chickpeas!
- 1 can Garbanzo Beans //alt use white beans
- 1/2 cup Maple Caramel Almond Butter //alt any nut butter
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Dark Chocolate Chips //alt use a chopped up dark chocolate bar. Use sugar-free for sugar-free alt.
Preheat the oven to 375 degrees F. Line an 9×5 baking dish with parchment paper and set aside. (Spray the baking dish with avocado oil nonstick cooking spray BEFORE you put the parchment paper in to help!)
In a food processor, add all the ingredients and pulse until there are no more visible chunks left. You may need to scrape down the sides of the bowl a few times in-between pulsing.
Stir in the chocolate (reserving some for the top!) and spread it into the prepared baking dish. Using your hands or a spatula, gently press the dough out into an even layer. If you reserved any of the chocolate, now would be the time to press it on top as well!
Bake the blondies for 16-18 minutes or until no longer extremely gooey in the middle. You want bean brownies to still be a little gooey or else they honestly taste like the bean. We want none of that around here!
Let cool completely before cutting into 8 bars and enjoy! *or if you're like me, dig in with a fork and burn the crap out of your mouth. You've been warned!
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