Dense and gooey pumpkin spice chickpea blondies that are vegan, healthy, and protein packed! This gluten-free and eggless blondies recipe is made from nutritious ingredients like almond flour, almond butter, and canned chickpeas. The perfect healthy Fall treat!
Preheat your oven to 350°F and lightly grease and line an 8” x 8” tin with parchment paper.
Drain and rinse chickpeas under cold water for at least 30 seconds; then gently pat dry.
Add all ingredients (excluding the chocolate chips) into a food processor. Blend and pulse until completely smooth. For about 45 seconds to 1 minute.
Remove the blade and fold in the chocolate chips with a spatula.
Evenly spread the batter into the greased tin and sprinkle the rest of the chocolate chips on top.
Bake for 25 - 28 mins.
Let cool before serving, and enjoy!
Notes
* Make your own pumpkin pie spice: 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of nutmeg. Just make sure you use 2 - 3 teaspoons of this in the batter.Coconut sugar: substitute with light brown sugar 1:1.DO NOT substitute almond flour with coconut flour or almond meal.