Soft, chewy, and an excuse to eat chocolate chips. You can’t go wrong with these dreamy plant-based blondies.
I made them with a bit of aquafaba, the liquid from a can of chickpeas, and just a smidge of almond butter to make them lower in fat, but you can make them richer by adding more almond butter and less aquafaba.
1 (15-oz) can of chickpeas, save 1/3 cup the liquid!
1/3 cup oat or almond flour
1/3 cup liquid from chickpeas, aka “aquafaba”
2 Tbsp almond or peanut butter
1/3-1/2 cup maple syrup
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1/3 cup vegan chocolate chips + a few for sprinkling on top
Makes 9- 12
Active Time: 5-10 minutes
Baking Time: 25-30 minutes
- Preheat the oven to 350°F and line a 8 x 8 inch baking pan with parchment paper.
- In a food processor, blend together the chickpeas, flour, nut butter, maple syrup, baking powder, vanilla, and salt until smooth.
- Poor mixture into a large mixing bowl and stir in 1/3 cup of chocolate chips.
- Pour the batter into the prepared baking pan, spread the batter out evenly with a knife or spatula, and sprinkle the top with a few more chocolate chips.
- Bake for 25-30 minutes or until the top is a golden brown.
- Let blondies cool completely before cutting into 9 or 12 squares.
- For the most decadent blondies, omit the aquafaba and use 1/2 cup almond or peanut butter. I would recommend this version if you are entertaining folks who are not sold on the whole plant-based thing.
- For a nut-free version, omit the almond or peanut butter and amp up the maple syrup to about 1/2 a cup or more according to taste.