A Thanksgiving lifesaver – these chickpea blondies is not going to solely be a crowd pleaser at your feasts this weekend, however they’re additionally gluten free and vegan to suit everybody’s dietary wants! Have a good friend or member of the family with a nut allergy? Substitute in seed butter or some other nut-free butter! If you do that recipe, tag us in your pictures on Facebook and Instagram @VancouverDietitians



  • 1 can (16 oz) chickpea, drained and rinsed

  • ½ cup pure peanut butter or almond butter

  • ⅓ cup pure maple syrup

  • 2 tsp vanilla extract

  • ¼ tsp baking soda

  • ¼ tsp baking energy

  • ½ tsp salt

  • ½ cup chocolate chips



  1. Add chickpeas, nut butter, maple syrup and vanilla extract to a blender or meals processor and mix till clean

  2. Add the baking soda, baking powder, and salt and mix once more

  3. Fold within the chocolate chips and stir with a spoon or spatula 

  4. Pour cookie dough into an 8×8 baking dish lined with parchment paper

  5. Bake blondies at 350F for 20-24 minutes or till a knife inserted in center comes out principally clear and the perimeters/high are golden brown (ensure to not overbake or this may dry out the blondies)

  6. The batter will look barely under-baked however it’ll agency up after letting it cool for at the least 25 minutes.


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