Rye Free Vegan Chickpea Blondies

Total time1 hr

Prep time15 min

Cook time25 min

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Ingredients

16 servings

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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½ cup creamy almond butter
⅓ cup packed light brown sugar
3 tbsp maple syrup
2 tbsp coconut oil, melted
1 ½ tsp vanilla extract
½ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
½ cup vegan chocolate chips

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2
Add the chickpeas, almond butter, brown sugar, maple syrup, melted coconut oil, vanilla extract, baking powder, baking soda, and salt to a food processor. Process until completely smooth, scraping down the sides as needed, about 2 minutes — the batter should be thick and uniform with no visible chickpea pieces.

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