Healthy Chickpea Blondies

Have you tried the Michael Phelps diet?  Because I’m starting to think I’m on it…  Decadent desserts are taking over my life.

Not like that’s a bad thing, of course, I sort of welcome it  😉

Kinda like how I welcomed these blondies into my mouth kitchen.

Lately, all I’ve wanted are some darn good, buttery, sugary blondies.  Except I don’t want the butter, the sugar and the guilt that go along with one, or in my case, three (oh, I can never stop at one).  I set out to healthify a blondie recipe, but after two failed attempts I cheated and took my black bean brownie recipe and swapped a couple ingredients.  I used chickpeas instead of black beans and oat flour instead of cocoa powder and quinoa flour.  The result?  Aaahmazing!  These blondies satisfied my cravings in every way possible, they were absolutely delicious.
Chewy, sweet, buttery and… healthy?  Oh yes.  It’s like a nutrition bomb hiding in a sinful-looking and sinful-tasting package.

I don’t feel bad about eating three in a row one bit.

In fact, I’m proud of myself for indulging healthfully  😀

Naughty or Nice Cookbook: The ULTIMATE Healthy Dessert Cookbook – Jessica Stier of Desserts with Benefits

Find the recipe in the Naughty or Nice Cookbook!

With 70 secretly healthy dessert recipes, full-color pages and photos for every recipe, you’ll soon discover what heaven feels like.  See this page for more information on the book, including the Table of Contents, some sneak peaks, and sample images.

Naughty or Nice Cookbook: The ULTIMATE Healthy Dessert Cookbook – Jessica Stier of Desserts with Benefits

Get your copy from Amazon here!

11 comments on “Healthy Chickpea Blondies

  1. These look completely fabulous. I actually don’t mind flax — hard to say I like it — and I think it would really work here. Thanks!

  2. These look awesome!

  3. It seems like you’re inspired by a lot of Chocolate Covered Katie’s recipes without giving credit to your inspiration.
    I just wanted to let you know, because I like your blog!

    • Liz-
      I really hope that’s not the case because I develop all of my own recipes myself. If any recipe is adapted from another recipe, I give credit. I’ve seen many other bloggers make black bean brownies, so I made those here on the blog, and then I made this recipe right off that one. Both are 100% my recipes.
      I listen to the constructive criticism from my friends/family and kind of change my blog based on that.
      From now on I’ll definitely make a search for similar recipes so this doesn’t happen again. Thanks for notifying me!

  4. I can’t have erythritol, but i can have stevia. How should I substitute?

  5. Hi,
    I am only just now starting to experiment with baking. i really am not into elaborate menus, however of my own volition i tried a can of chick peas, coconut oil,raisins that i had soaked in milk,baking powdwer, coconut milk,coconut flakes,cocoa powder,a dash of bitters, and 2 eggs. the batter was not firm, but quite a nice taxture like a mousse. anyhow, i put a little bit in the fridge to chill and as a mousse it was great maybe a bit too sweet…the rest i put in the oven. while baking it rose ,and looked like brownies, and then after about 20 minutes i took out of the oven. it was wettish on the inside so i let bake again for about another 15 minutes…and then again.
    to make a long story short, the flavour was great, not sweet like the mousse,but it would was like a dampish crumble. obviously i am very ignorant about baking, and used the few ingredients that i have, but, should i have added a flour to hold it together more?

  6. Made this recipe today and it turned out absolutely amazing!! I am in love with desserts with benefits!!! Literally in my favorites bar on safari!! ❤️❤️

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