Flourless Protein Chocolate Chip Blondies with a Secret

These Blondies are so delicate and light, you'd have no idea that they were made with chickpeas! I'm not going to lie, I was VERY skeptical in having chickpeas in my cookie dough. I thought, why in all of the things that are holy, would someone do this??? Just eat a damn cookie! Then, I decided to give it a try and was blown away by the flavor of these puppies. They are super creamy and chewy and the perfect blondie texture!

Look, I'm not going to pretend I invented chickpea blondies... but I am so glad I decided to give them a try! They are so simple, easy to make, and require very little time to make!

Chickpeas... in desserts?!

I wonder who one day thought "you know what sounds tasty... cookies made from chickpeas!" I would love to meet this person and give them a big ole handshake as a sign of defeat for doubting their creativity!

The reason I believe chickpeas have become so popular in baking is because of their versatility. Chickpeas pretty much take on whatever flavor you give them, which is why they are all the rage nowadays. And, since they have a naturally nutty flavor, they are very good for baking with nut butters of any kind! Additionally, they are cheap, easy to find, and loaded with fiber and protein, making them an excellent food for any time of the day!

The best part of this recipe is that it can be made as a blondie, a cookie, or eaten as edible dough! For cookies, I bake them at 350 degrees for about 14-16 minutes***

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Ingredients (makes about 12 blondie squares):

• 1 can of chickpeas, drained and dried

• 1 scoop vanilla protein powder of choice (I use Vega)

• 1/3 C maple syrup

• 1/2 C peanut butter

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 2 tsp vanilla extract

• 1 tbsp milk

• 1 C chocolate chips of any kind (I prefer Semisweet)

Directions:

preheat oven to 350 degrees*

1. Drain, rinse, and dry a can of chickpeas

2. In a food processor or blender, add all ingredients except for chocolate chips and pulse until combined

3. Gently fold in chocolate chips after everything else is mixed well

4. In a tin lined with parchment paper, gently pour cookie dough batter out and spread evenly as best as you can

5. Bake for 23-25 minutes

6. LET COOL FOR ABOUT 10 MINUTES BEFORE EATING!! This ensures that the blondies cools and forms together

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I love this recipe for what it is. I think it's fun to play around with my baking and try alternatives to the regular stuff. That being said, these aren't meant to replace cookies or blondies, they are just a fun new way to try and eat them! If you want a cookie, eat a cookie. If you want a blondie, eat a blondie. But, try these when you're in the mood for something fun and new!

As blondies/ cookies, I store in the fridge and they last up to about a week!

Dough is good for about 3-5 days (if it lasts that long, am I right ladies??)