I had been dreaming about these blondies for days–maybe even weeks–before I finally made them. I keep a list in my phone of foods I want to prepare and recipes that I think might work. These Protein-Packed Chocolate Chip Blondies were at the very top of that list, just staring me in the face every time I would turn on my phone.
What was the hold up, you might ask? There was one very important ingredient that I kept forgetting every time I would go to the grocery store. And since I wanted to make a healthy, protein-packed version of blondies, this ingredient was absolutely necessary:
Chickpeas! Now, I don’t mind using chickpeas from a can when I’m desperate and in a big hurry, but I always prefer the superior flavor and nutritional profile of home-cooked chickpeas. So, I finally bought some dried chickpeas…and I waited while they soaked…and I waited while they cooked…until I could finally start making my blondies!! It wasn’t easy, but it was totally worth the wait!
In addition to the chickpeas, there’s also almond butter and almond flour in this recipe. Although both of these are wonderful sources of protein, they’re also higher in fat, which means they should be consumed in moderation. In other words, don’t horde the entire batch of blondies to yourself and eat them all in only 2 days like I did. Sorry guys, do as I say, not as I do. I’m telling you, I just can’t control myself around desserts, which is why I try to make them so infrequently.
But, yes, they were that amazingly good. In those brief two days after making that first batch, I found every excuse possible to eat a blondie. “Oh no, that one fell apart. I should eat it”…”They’re healthy so I’ll just have one (or two) for breakfast”…”Ouch! I stubbed my toe! A blondie would make me feel better.” Am I proposing that these blondies are the cure for what ails you? Not exactly, but they’re certainly worth a try 
- 1 cup cooked chickpeas*
- 1/3 cup almond butter
- 1/2 cup apple sauce (or cooking oil of your choice if you prefer a more moist and gooey texture)*
- 1/3 cup pure maple syrup
- 2 tsp. vanilla extract
- 1/2 cup sorghum flour
- 1/4 cup almond flour
- 1/4 cup tapioca flour
- 1/2 tsp. xanthan gum
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup vegan or regular chocolate chips
- Preheat the oven to 350 degrees F.
- Coat the inside of a square 8" x 8" baking pan with oil of choice.
- Blend together the chickpeas, almond butter, maple syrup, applesauce, and vanilla extract until completely smooth.
- In a large mixing bowl, stir together the remaining dry ingredients.
- Pour the wet ingredients into the dry and stir or fold together until fully incorporated. Finally, fold in the chocolate chips.
- Pour the batter into the greased pan and smooth out the top.
- Bake in the oven for approximately 45 minutes, or until a toothpick inserted into the top comes out clean.
- Allow the blondies to cool to room temperature before removing from the pan. Slice into 12 bars or 16 squares.
- Serve and enjoy!
- *I prefer to use homemade chickpeas that have been soaked and cooked rather than canned but either will work.
- **The oil will give the blondes a denser and more decadent flavor and texture, but the applesauce is a healthier option if you're looking to cut back on some of the fat in the recipe.
- ***Store in an airtight container in the fridge for up to 5 days.
Original article: Protein-Packed Chocolate Chip Blondies
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Original article: Protein-Packed Chocolate Chip Blondies.
