I know there is so much Christmas cookie baking going on right now and you might have no need for another “perfect” holiday recipe. But, if you are like me, and secretly know that too much cookie baking equals too much eating cookies, I’ve got a delicious solution.
Let’s face it, Christmas cookies are hard to resist, no matter how much you willpower you think you have. Besides, willpower is worn out diet thinking, sugar tastes good and for some it can even be close to addicting. I am in no way telling you to not enjoy a dessert, I am telling you there are healthier choices that taste really good too.
Healthy Chickpea Blondies
These Chickpea Blondies use really healthy ingredients – there’s no white sugar, but there is whole grain oats, gluten free, peanut butter (or any other nut butter you want but I think peanut tastes best) and the secret ingredient, Chickpeas. Well, not so much a secret because it is right in the name, but don’t tell that to my kids!
Chickpeas are so full of filling fiber and great protein that they help fill you up, in a good way. You won’t be compelled to eat a dozen of these, like those sugary cookies.
A Simple Ingredient Dessert
These Chickpea Blondies use ingredients I bet you have on hand right now, which is why I especially love this dessert. You do need a food processor though, or some way to thoroughly blend the oats and chickpeas together. I made these yesterday as a just because I have all the ingredients and because I wanted to share and give you a holiday present of sorts. I hope you enjoy them as much as my family does. Enjoy!
Makes 9 servings
1 15-ounce can chickpeas, drained and rinsed
1/2 cup rolled oats
1/2 cup real maple syrup
1/2 cup peanut butter, or nut butter of choice
2 tsp vanilla extract
1 tsp baking powder
1/2 teaspoon fine salt
1/2 cup chocolate chips
1. Preheat oven to 350 degrees F.
2. In a food processor, add the chickpeas and oats. Blend for a minute or two, stopping to scrape down the sides. Add the remaining ingredients, except the chocolate chips, and blend until smooth. Add in the chips and pulse a few times to get them mixed well.
3. Line an 8×8 glass baking dish with parchment paper, leaving some extra paper sticking out the sides. Spoon batter into the lined baking dish. Batter will be sticky. Wetting a spatula helps.
4. Bake for about 20-25 minutes. Let cool completely before removing from the baking dish. Slice and serve. These are best stored in the refrigerator or even the freezer.