Chickpea Blondies

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The easiest ever, fun, and colorful vegan and gluten-free pancakes you can ever have.

The Matcha Mochi Vegan Pancakes are yummy, fluffy, and easy to make, and they taste like mochi! Imagine matcha mochi with a burst of chocolate flavor in the middle, melting in your mouth. This is what these pancakes are. You will want to make these pancakes every day!

Chickpea Blondies Vegan
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Chickpea Blondies Vegan

Recipe by Maria
Servings

9

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal

Ingredients

  • Dry Ingredients

  • 1 can Chickpeas (canned 14 oz [400 g], or 1 1/2 cups)

  • 1⁄3 cup Almond flour (or oat flour for nut-free)

  • 1⁄2 tsp Baking powder

  • 1⁄2 tbsp Baking soda

  • 1⁄2 tbsp Ground cinnamon (organic)

  • 1⁄2 tsp Sea salt

  • 1⁄3 cup Dark chocolate chips (vegan, optional unsweetened)

  • 1⁄3 cup Walnuts (chopped)

  • Wet Ingredients

  • 3 tbsp Pure maple syrup (organic)

  • 1⁄3 cup Almond butter (or peanut butter, sunflower seed butter for nut-free)

  • 1 tsp Vanilla extract

  • Add Ons

  • 1⁄3 cup Dried cranberries (non-sugar added preferably)

  • 1⁄3 cup Coconut chips (unsweetened)

Directions

  • Preheat your oven to 350 degrees Fahrenheit (176.6 degrees Celsius).
  • Open the can of chickpeas, rinse, drain, and remove all moisture. This can be achieved by rubbing them with a clean kitchen towel. It is important to remove all moisture from the chickpeas to prevent them from being too soft and thus breaking easily.
  • Place the chickpeas in a food processor and add peanut butter, maple syrup, vanilla, ground cinnamon, baking soda, baking powder, and salt. Blend on high speed for about 1 minute, or until the batter is smooth and there are no large lumps visible. Scrape the sides and process again as needed until your batter looks smooth like cookie dough.
  • Add the almond flour or oat flour and process again on high speed for 15 to 30 seconds until all is incorporated. If you are using oatmeal flour, check out our recipe for quickly making your own.
  • Set aside about 3 tablespoons of chocolate chips and add the rest to the batter and mix gently. Add the walnuts and any other toppings you selected, then mix.
  • Spread the chickpea blondie batter evenly into the prepared baking dish, and sprinkle the 3 tbsp of chocolate chips you set aside to decorate your blondies on top.
  • Bake for about 18-30 minutes or until golden and crusty on the top. Check starting at 18 minutes baking time to make sure your brownies do not get over-toasted. Insert a pick in the center of the blondie. If it comes out clean with only a few crumbs, it is ready.
  • Cool down for 10 to 20 minutes in the pan to allow the blondies to firm up. Do not skip this cooling time, or your brownies will break. After 10 to 20 minutes have passed, gently loosen the sides with a knife, lift the parchment paper, and easily release the blondie from the pan, then transfer it to a cooling rack if you have one. If you don’t have a cooling rack, use another square flat plate.
  • Cool for at least 1 hour at room temperature in your cooling rack if you have one. Then cool down 1 more hour in your refrigerator. You can slice into 9-12 blondie bars. They will be fudgy after 2 hours of cooling.

Notes

  • Substitutions
    Almond flour: oat flour can be used as a substitute for almond flour, which you can make yourself with my oat flour recipe. If you are shopping for an oat flour, I recommend gluten-free Bob’s Red Mill. Do not use coconut flour for this recipe, as the ratio of coconut flour to other flours differs.
    Maple syrup: Use any other liquid sweetener, such as agave syrup or date syrup. If you would like, you can use dates as a sweetener too. Use about 10 dates and soak them in hot water for about 10 minutes. I would not recommend agave syrup as it spikes your sugar levels.
    Egg: There is no use of vegan eggs or animal eggs in this recipe. But you can add an egg if it's part of your nutrition regimen. This will make the batter more cake-like and less fudgy, and it will not be vegan.
    Almond butter: You can use your favorite nut butter. Originally, I wanted to use peanut butter, but I ran out. I recommend using any nut butter, but make sure it is all-natural and does not contain palm or canola oils or additives. The ingredients must be nuts and sometimes perhaps salt.
    Additional add-ins: cranberries, raisins, walnuts, macadamia nuts, pecans, coconut flakes. You can also add nuts, such as walnuts and pecans, and any dried fruits you like.
    Storage
    Store up to 5 days in the refrigerator in an airtight container.