Chickpea Blondies
Makes: 9 squares • Total Time: 30 minutes • FODMAP rating: low to medium
Adapted from Chocolate Covered Katie
These irresistibly fudgy Bean Blondies are a delightful plant-based treat that’s both simple to make and deliciously indulgent. Using wholesome ingredients like chickpeas or white beans, these blondies offer a low-FODMAP option for those looking to enjoy a healthier dessert. With chocolate chips added for a touch of sweetness, they’re perfect for anyone craving a rich, chocolatey treat without the guilt. Whether you’re following a special diet or just looking for a fun way to sneak in some extra protein, these blondies will quickly become a favorite!
Ingredients
1 ½ cups or 1 can chickpeas or white beans, drained and rinsed
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
¾ cup granulated sugar
⅓ cup flour or ½ cup almond flour
3 tablespoons oil or ¼ cup nut/seed butter
½ cup chocolate chips, more if desired
Instructions
- Preheat oven to 350℉ and grease or line an 8x8 pan with parchment paper and set aside.
- Blend all the ingredients (minus the chocolate chips) in a food processor or blender until smooth.
- Mix in the chips (or stick them on top of the batter) and then take the batter and smooth into the prepared pan and bake for 30 minutes. They will look undercooked when you take them out, allowing them to cool to firm up.
*FODMAP Swaps: Keep portions to under ¼ cup of beans and increase as tolerated or start with ¼ total of beans and swap in tahini.
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