Monday, October 16, 2017

Gluten Free Pumpkin Chocolate Chip Blondies

We're solidly in the middle of pumpkin season and I, for one, have never been the kind of person to deny my pumpkin obsession.  In fact you might as well just hunker down and prepare for series of autumn goodies to follow.

These pumpkin blondies are perfect for satisfying your sweet tooth in a healthy way.  I came up with the recipe last year as we were heading into a weekend filled with visiting family and a lot of treats.  These allowed me to stay on track and still enjoy the flavors of fall.  They are gluten free, refined sugar free, and vegan.  A warning though, even pick eaters will want to sneak a few of these off your plate.  

The recipe below is quick and easy.  Leave a comment if you give it a try!


Preheat oven to 350 degrees. Grease a 9"x9" baking pan.  
  • 1 can chickpeas, drained (16 oz)
  • ¾ cup almond butter
  • 2 tsp. vanilla extract
  • ¼ cup coconut sugar
  • ¼ cup honey
  • ½ cup pumpkin puree
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1½ tsp pumpkin pie spice
  • 1 tsp Cinnamon
  • 1 cup chocolate chips chopped 

Place the chickpeas and almond butter in a food processor and blend until smooth.  Add in all other ingredients (except for the chocolate chips) and blend until thoroughly combined. Transfer batter to a bowl and add in chocolate chips to the batter and mix with a spatula. Pour into 9” x 9” baking pan and distribute evenly.  Bake at 350 for 35-40 minutes, until slightly browned.  Allow to cool for at least 10-15 minutes, then cut into 16 squares.  Blondies will have a gooey texture when cooled.  Enjoy!

Calories: 197g  Fat: 10g  Protein: 5g  Fiber: 3g  Carbohydrates: 21g  Sugar: 15g

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