Imagine a warm cinnamon blondie, perfectly moist topped with a salted caramel sauce. Now imagine it also having added protein and fibre. Introducing: my favourite chickpea blondies- so good no one will ever even know they're healthy.
These are still one of my most popular recipes to date. Over a year ago I embarked on a quest to create the perfect chickpea blondie. I wanted them to be perfectly moist, easy to make but also tasted so good no one would know they had chickpeas in them. After many trials and many fails I can officially say I have created the perfect chickpea blondie. Before we continue, I want to say that as someone who is a strong believer in balance I 100% think that "real" blondies can fit in a healthy lifestyle. However, I also think that there's nothing wrong with adding a little extra nutrients to a recipe (especially if they still taste this good).
Why Bake with Chickpeas?
Now you might be thinking, 'Nicole why would you want to ruin a good blondie by adding chickpeas ?' and to that I answer-because chickpeas are my secret weapon. Try my edible cookie dough if you don't know what I'm talking about!
In my opinion chickpeas make the perfect addition to baked goods. They add moisture, allowing you to decrease the amount of oil or butter you are using in a recipe. Chickpeas are also a nutritional powerhouse- they add protein, fiber, folic acid and manganese. This means that not only are you getting a perfectly moist baked good but you are also getting some added nutrients. It's a win-win.
Ingredients in these Chickpea Blondies
Chickpeas- This one is a given-you can't have chickpea blondies without chickpeas. I have only ever used canned chickpeas in my recipes so I can't say for certain how these would turn out with any other type!
Oat Flour- I love using oat flour in these for a whole grain, high-fibre option. I have never tested these with any other types of flour but if you decide to try any let me know how it goes in the comments.
Peanut Butter- For these chickpea blondies, I use natural peanut butter ( look for one with 1 or 2 ingredients like this one ). You can also substitute peanut butter for cashew or almond butter if that's what you have on hand!
Maple Syrup- Maple syrup adds some natural sweetness to these blondies. You can also use a sugar-free version like this!
Brown Sugar- For that added touch of a richer sweet flavour. In my opinion, this is not optional as the blondies will not be sweet enough without it. However, if you're someone who doesn't like sweet things, feel free to leave it out!
Cinnamon- I use LOTS of cinnamon. I love the mix of cinnamon with the salted caramel flavour it's just so cozy!
Salted Caramel Sauce- This is what brings these babies together. It is 3 ingredients, SO easy to make and makes such a yummy addition to these blondies.
I love seeing you make my recipes! Be sure to tag me on Instagram @nourishedbynic or leave a comment here letting me know how it was 🙂
Salted Caramel Chickpea Blondies
Ingredients
Wet Ingredients:
- 1 can (540ml) chickpeas rinsed and drained
- ¼ cup peanut butter
- ¼ cup maple syrup
- 2 tbsp brown sugar
- ¼ cup milk of choice
- 2 tsp vanilla extract
- 1 egg or flax egg
Dry Ingredients:
- ½ cup oat flour
- 1+½ teaspoon cinnamon
Salted Caramel Sauce
- ½ cup natural creamy almond or peanut butter (I prefer almond for a real caramel taste)
- ¼ cup pure maple syrup
- 2 tbsp coconut oil
- ½ tsp vanilla
- pinch of sea salt
Instructions
- Preheat oven to 350 F
- In a blender or food processor, combine wet ingredients and mix until smooth. While the wet ingredients are combining, mix the dry ingredients in a metal bowl.
- Once wet ingredients are combined (the batter will be a wet batter consistency) add the wet ingredient mixture into a large bowl and add the dry ingredients
- Add batter to a prepared 8x8 baking dish and bake for 20-25 minutes
- Once brownies are cooled frost with salted caramel sauce and sprinkle with seat salt * see below
Salted Caramel Sauce
- Add nut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot over low- medium heat
- Stir until ingredients combine and once it develops that nice caramel colour and starts to slightly bubble remove from heat
- Pour into a mason jar, allow to cool and store in the fridge (before drizzling heat in microwave for about 30 seconds!)
