Serves 9
25 min
Flourless Blondies
Recipe GLPRb6d172e142762f
Rich and fudgy brownies made entirely without flour, using chickpeas and oats as the base for a naturally gluten-free and dairy-free treat. Loaded with cashew butter, coconut sugar, and chocolate chips for a decadent bite. Perfect for anyone seeking a plant-based, allergen-friendly dessert.
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Ingredients
2 cups chickpeas, drained and rinsed
1/2 cup gluten-free rolled oats
1/2 cup cashew butter
1/2 cup coconut sugar
2 flax eggs (or 2 large eggs)
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup chocolate chips
Directions
Preheat your oven to 350°F (175°C).
Line an 8×8 inch baking dish with parchment paper, allowing extra paper to hang over the sides for easy removal after baking.
Add the drained chickpeas and gluten-free rolled oats to a food processor. Blend for 1–2 minutes, pausing to scrape down the sides of the bowl as needed.
Add the cashew butter, coconut sugar, flax eggs (or regular eggs), vanilla extract, baking powder, and sea salt to the food processor. Blend until the mixture is completely smooth and well combined.
Fold in the chocolate chips by pulsing the food processor just a few times until they are evenly distributed throughout the batter without being crushed.
Transfer the thick, sticky batter to the prepared baking dish. Wet a spatula with water to help spread the batter evenly without it sticking to the spatula.
Bake for approximately 20 minutes, until the edges are set but the center remains slightly moist.
Remove from the oven and allow the blondies to cool completely to room temperature in the baking dish before removing. Once fully cooled, use the parchment paper overhang to lift the entire block out, then cut into 9 squares with a pizza cutter or sharp knife.
