Nourish your body as you satisfy your sweet tooth with these decadent-tasting (yet good-for-you) blondies, spiced with the flavors of classic gingerbread! They are naturally vegan, grain-free, gluten-free and low-sugar.
Hello, everyone! I hope this Sunday finds you happy and well, and, for those of you in the United States, safe (and undelayed!) in your return Thanksgiving travels.
I am thankful to be back on my home turf (hello, chilly weather + gorgeous Texas sunshine), cozy (it’s a 100% yoga pants weekend), and (almost) rid of the final remnants of my cold (hallelujah.
I am also thankful for these Gingerbread Chickpea Blondies.
Given that Thanksgiving fell so early this year, I am not quite ready to decorate the house and stream Christmas carols. But holiday baking? I’ve been ready and waiting since mid-September, so get ready, because I am all in!
Gingerbread and blondies are two of my favorite desserts, ever. I love good chocolate, in multiple forms, but, when push comes to shove, I am definitely a brown sugar-molasses-spice person. Combining gingerbread and blondies into one? It is meant to be, and this recipe proves it.
In addition to wanting the flavors of a gingerbread and blondies, I especially wanted the texture of the latter: tender, slightly crisp top and edges, but a gooey, caramel-like center. It’s a texture combination that is tricky with a traditional, all-purpose flour blondie: a few minutes too long in the oven, and the carameliscious center is gone.
These blondies are anything but tricky. In fact the converse is true of their traditional counterparts: it is almost impossible to go wrong.
The reason? These are made with chickpeas, not flour.
And because they are mostly chickpeas–high in fiber (resistant starch, particularly), protein, and an assortment of other nutrients–these blondies transcend dessert. Each blondie is superfood-packed treat, just right for energy and refueling at any time of day, and free of any subsequent sugar spikes.
In other words, eat, enjoy and feel wonderful.
I used molasses to give these blondies a robust, gingerbread flavor. You can use an equal amount of maple syrup (or honey, if you do not need these to be vegan)–but if you are ok with it, I strong recommend you stick with the molasses.
I am not a fan of timid gingerbread, hence these have plenty of spice. The ginger and cinnamon are important, but feel free to vary the allspice and cloves, as you like, with other spices (e.g., cardamom, nutmeg, mace).
These are just what you need for the post-Thanksgiving, pre-winter Holidays transition. As final perks (to woo you into making a batch asap) they are also frugal and incredibly fast and easy to make.
Enjoy the final hours of the holiday weekend, everyone!
- 1 15-ounce can chickpeas, rinsed and drained
- ½ cup nut butter (e.g., almond, peanut or cashew)
- ⅓ cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Optional Drizzle: 2 tablespoons white chocolate chips + 1 teaspoon coconut oil, melted
- Preheat oven to 350F. Line an 8-inch square pan with parchment paper; grease or spray the exposed sides of the pan.
- In a food processor, process the chickpeas, nut butter, molasses, spices, baking powder, baking soda and salt until completely smooth, stopping once or twice to scrape down sides of processor bowl.
- Scrape the batter into the prepared pan, smoothing the top.
- Bake in the preheated oven for 20 to 25 minutes until golden brown, slightly puffed, and the surface of the blondies appears dry.
- Transfer to a wire rack and cool completely in pan.
- Use the parchment paper to lift the blondies from the pan.
- If desired, drizzle blondies with optional white chocolate. For easiest slicing, place in refrigerator for an hour before cutting!
Storage: Store the cooled blondies in an airtight container at room temperature for 1 day (they will be soft), the refrigerator for 1 week or the freezer for 6 months.