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!
Prep Time: 30 minutes Serving Size: 16 servings