These soft and fudgy blondies contain a secret hidden healthy ingredient but you won’t be able to tell. The blondies are just 4 ingredients and don’t contain any wheat flour, refined sugar, eggs or butter. Even though they are made with healthier ingredients they taste just as good as traditional blondies.
When you look at the ingredient list for these blondies, you may not think it will work. But trust me and give these a try! I’ve made these blondies several times these last few months and have had many people taste test them. The reaction has always been positive. Everyone who has tried these has enjoyed them and most of them are completely surprised when I share what is in them.
- Peanut Butter
- Maple Syrup
- Oat Flour
For the blondies in the photographs, we also added dark chocolate chips but they are completely optional. I don’t think they are needed at all and I usually make them without any, but if you like chocolate chips in your blondies, you can add them.
Chickpeas: These blondies use canned chickpeas. Chickpeas are the secret hidden ingredient. They add a lot of protein and other nutrients to these blondies but you won’t taste the chickpeas. Chickpeas have a mild flavor and when they are mixed with the peanut butter and maple syrup, the other flavors help to conceal any chickpea flavor. In addition, the combination of chickpeas, peanut butter and maple syrup also creates a very interesting and enjoyable flavor. The chickpeas mellow the peanut butter flavor so you don’t immediately feel like these are peanut butter blondies. Instead, these taste like blondies with a mild nutty flavor that you can’t quite identify.
Peanut butter: Peanut butter is used in this recipe to act as a substitute for butter and eggs. It acts as a binding agent, helps create the structure for the blondies and gives them their fudgy texture. Make sure to use natural creamy peanut butter. This is peanut butter that does not have any added oils.
Maple syrup: The blondies are sweetened with pure maple syrup. In addition, the thin consistency of maple syrup and peanut butter will help you completely process the chickpeas to a smooth paste.
Oat flour: The blondies use a little oat flour to give these blondies a better structure. Without the oat flour, the blondies will be gooey. If you like gooey blondies, you can leave out the oat flour, but we prefer the texture of the blondies with the oat flour.
How to Make Chickpea Blondies
The chickpeas are first rinsed and drained from the cans. They are then placed into a food processor and pulsed until they become small crumbs. And in the peanut butter, maple syrup and oat flour. Process on high speed until you have a smooth batter with no chickpea lumps remaining. If adding chocolate chips, stir them in now.
Add batter to a lined 8 x 8 inch baking pan. Smooth and even the surface of the batter with a spatula. You can also sprinkle additional chocolate chips on top for appearance. The batter is then ready to be baked.
Taste and Texture
These blondies are sweet with a mild nutty flavor. You don’t taste the chickpeas but they do mellow out the peanut butter flavor creating a unique nutty flavor. The blondies have a soft and fudgy texture.
More Healthy Dessert Recipes
4 Ingredient Blondies
- 2 (15 oz) cans unsalted chickpeas rinsed and drained
- 1 cup (256 g) natural creamy peanut butter
- 1 cup (237 ml/8 oz) pure maple syrup
- 1/2 cup (50 g) oat flour
- Preheat the oven to 350°F (177°C). Grease a 8-inch square pan with non-stick cooking spray and line with parchment paper.
- Add chickpeas to a food processor. Process a few times until chickpeas are finely ground.
- Add peanut butter, maple syrup and oat flour. Process on high speed until completely smooth and evenly combined, scraping down the sides of the bowl as needed with a spatula. You want to pulse until there are no lumps of chickpeas remaining. The batter will be quite thick.
- Transfer the batter to the prepared baking dish and spread it in an even layer. Use your spatula to smooth and even the surface.
- Bake for 30 to 35 minutes until edges are browned and it looks cooked (the surface should look slightly cracked and cooked). If you apply light pressure, the blondies will still be soft and will sink in a little. That is okay. It is not supposed to bounce back.
- Remove from the oven and let cool completely. Once cooled, lift the blondies using the edges of the parchment paper from the pan and transfer to a cutting board. Use a sharp knife to cut into bars.
- When you are rinsing and draining the chickpeas, if you come across some loose shells, you can remove them before adding the chickpeas to the food processor.
- You don't need to remove all the shells from the chickpeas but if you would like to, you can. It does make a slight difference in texture but I didn't think it was worth the extra prep.
- Make sure to let the blondies cool completely before cutting. I like to wait a few hours.
- Make sure to use natural peanut butter. This is peanut butter with no added oils.
- The chocolate chips are completely optional. The blondies are sweet enough without them. If you do want to add them, you can add a heaping 1/2 cup to the batter.
- You can halve the recipe and bake in an 8 x 4 inch loaf pan.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.