These chocolate chip vegan protein blondies are quick and easy using only a food processor! A delicious take on the dessert favorite using canned chickpeas!
Add More Legumes!
The secret to these vegan protein blondies is chickpeas! These garbanzo beans are a delicious and tiny, but mighty legume! In just a one-cup serving, you get excellent sources of fiber, protein, carbohydrates, healthy fats, magnesium, potassium, and folate (just to name a few!). Thanks to its estimated 12 grams of fiber per serving, you can feel more satiated after a tasty meal or snack! Adequate fiber and more satiety can benefit weight loss (or weight maintenance) and stabilize blood sugar levels.
Legumes also contain polyunsaturated fats (PUFAs) and no cholesterol (hint a total winner for those that are vegan or vegetarian). These PUFAs can help benefit cardiovascular health by lowering your cholesterol.
Let's also mention the protein content; about 15 grams! If you are wanting to increase your protein in your meals or snacks, try legumes! Many of my patients need more protein after their surgery or chronic illnesses they are living with. Adding in more protein can help build lean body mass and add satiety.
Vegan Protein Blondies
Chickpeas are delicious in many ways! They are so tasty crispy and roasted as a snack or as a topping on your favorite soup, salad, or pasta dish! Try them as an addition to desserts, such as a flour substitute in recipes. For this protein blondies recipe, I used a ½ cup of flour, but I have seen some other bloggers make recipes not calling for flour to make it gluten-free.
If you are gluten-sensitive, this protein blondies recipe can be substituted using gluten-free flour (I love Bob's Red Mill 1:1). Or, if you have a nut allergy or have someone in your household, feel free to try sunflower butter instead of almond butter.
This blondie recipe is extra gooey and fudgy! Are you a cake-like brownie fan instead? Add an egg (or flax egg if vegan) to make a more cakey texture.
Also, make sure to let the blondies cool once out of the oven, or they will fall apart. Cooling for at least 15-20 min lets them get more firm. They are very soft when they first come out, so be gentle.
Chocolate Chip Vegan Protein Blondies
A delicious take on the dessert favorite using canned chickpeas and nut butter all in the food processor!
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
1 15 ounce can chickpeas, rinsed and drained
2 teaspoons pure vanilla extract
½ cup light brown sugar (adjust to your desired taste)
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup whole wheat flour
½ cup almond butter (or any nut/seed butter of your choice)
½ cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Set aside a greased 8 x 8 baking pan.
Place all ingredients except the chocolate chips in a food processor. Pulse until fully blended. Transfer to a large mixing bowl and mix in the chocolate chips.
Pour the batter into the baking pan. Bake for 22-25 minutes or until the middle is done if a toothpick or knife. comes out clean. Let cool for at least 15 minutes to give them time to firm.