A cookie bar with a ton of peanut butter flavor, this blondie has a low glycemic twist with the blended chickpeas.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | (15 oz.) can | of low-sodium chickpeas or garbanzo beans, drained and rinsed | ||
| 1 | medium ripe banana | |||
| ½ | cup | smooth peanut butter | ||
| 2 | teaspoons | vanilla extract | ||
| ¼ | teaspoon | baking powder | ||
| ¼ | teaspoon | baking soda | ||
| pinch | sea salt | |||
| ½ | cup | chopped walnuts or pecans (optional) | ||
| ¼ | cup | vegan chocolate chips (optional) |
Instructions
- Preheat your oven to 350° F.
- Lightly grease 8x8" baking pan.
- Blend all ingredients except nuts and chocolate chips into a food processor until well combined.
- Fold in any additional toppings and spread mixture into a baking pan.
- Bake for 25 minutes and let it cool for 30 minutes before slicing.
- Remember to enjoy just one portion!
