These bars are something between a cookie, a cake and a brownie. They're super soft and so delicious the next day. Right out of the oven, they're a little crumbly and are best if allowed to cool for at least 30 minutes before devouring. I am always looking for a good modification on any recipe that both increases the nutritional profile and of course improves flavor. These blondies are gluten free and can be made vegan by substituting coconut oil for the butter. They're egg free, sugar free and contain a deceptively nutritious ingredient that you won't believe! Chickpeas! They make these moist and a little creamy while not losing any of the classic flavors of a chocolate chip cookie. It also makes them very high in protein, fiber and amino acids. What a win! My kids devoured them and had no clue they were anything less than a rich, calorie-laden treat when they were actually anything but. This recipe is not a healthier substitution for the 'real thing', they're just plain healthy for you. We also ate them with a scoop of ice cream, which could also be made vegan by using Coconut Bliss or Rice Cream. I suggest trying all of these!
INGREDIENTS
1 c cooked or canned chickpeas
1|3 c almond butter
1|2 c butter or coconut oil at room temperature
1|3 c maple syrup
2 tsp vanilla extract
1|2 c sorghum flour
1|4 c almond or oat flour
1|4 c tapioca flour
1|2 tsp xanthan gum
1|2 tsp baking powder
1|4 tsp baking soda
1|4 tsp sea salt
1|2 c dark chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Grease an 8x8 baking dish with butter or coconut oil. Blend the chickpeas, syrup, butter or coconut oil, almond butter and vanilla in the food processor or beat in a bowl with a hand mixer. In a medium size bowl, whisk together the dry ingredients except for the chocolate chips. Pour the wet ingredients into the middle of the dry ingredients and blend until smooth. Fold in the chocolate chips. Of course, there is room for many optional embellishments such as shredded coconut, chopped nuts or white chocolate. Have fun with your recipe and make it just what you like! Pour the batter into the baking dish and bake for 40-45 minutes. Allow them to cool for half an hour before cutting or eating. This recipe sets up beautifully overnight. Wrap your cooled pan with two layers of plastic wrap and leave it at room temperature. Refrigeration has a tendency to dry them out. They'll be gone before you know it!
ENJOY!
