Description
These gluten-free blondies combine pumpkin and chickpeas for a moist, fudgy treat. They are naturally sweetened and perfect for a healthy dessert.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a food processor, combine chickpeas, pumpkin puree, maple syrup, almond butter, and vanilla extract. Blend until smooth.
- Add baking powder, baking soda, and pumpkin pie spice. Blend again until well mixed.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before cutting into squares.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can substitute almond butter with any nut or seed butter.
- These blondies are naturally sweet; adjust maple syrup to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg