Today is National Peanut Butter Lovers’ Day and, as a confirmed lover of peanut butter (bordering on addict), I couldn’t let the day go by without appropriate celebration. I wanted to make a sweet treat, but was aiming for it to be on the healthier side, so it seemed like the perfect time to explore baking with legumes.
I’d read recipes that call for black beans in brownies, but have never given them a try (despite being quite curious about the outcome). I found a peanut butter blondie recipe that incorporated chickpeas and decided to go that route.
I tweaked the recipe a bit and am really happy with the way these turned out. They’re sweet-ish, but not overly so. As Kevin said, “They taste healthy — but in a good way.” These blondies are made with just a few ingredients (something that always makes me happy), and they’re all ingredients you can feel good about, too.
Flourless Peanut Butter Blondies
- 1 can of chickpeas, drained and rinsed
- 1/2 cup rolled oats
- 1/2 cup creamy natural peanut butter (I used Smucker’s)
- 1/3 cup honey
- 2 teaspoons coconut sugar
- 1 teaspoon baking powder
- Pinch of sea salt
- 1/4 cup unsweetened almond milk
- 1/2 cup dark chocolate chips
- Extra sea salt for sprinkling over finished blondies
- Preheat oven to 350 degrees and line an 8″x8″ baking pan with parchment paper, then set aside.
- Combine chickpeas, oats, peanut butter, honey, coconut sugar, baking powder, pinch of sea salt, and almond milk in a food processor, blending until smooth. Scrape down the sides, then blend for another 2-3 minutes. The batter should be thick.
- Spread batter into prepared pan (mine didn’t extend all the way to the edges, which was fine!), then sprinkle chocolate chips onto the top of the batter, pressing them gently down slightly into the batter.
- Bake for about 20 minutes (until a toothpick inserted into the center comes out clean).
- Remove the blondies from the oven, then sprinkle them with sea salt.
- Slice and enjoy!
How are you celebrating National Peanut Butter Lovers’ Day?