Undercover Gluten Free Blondies
These gluten-free brownies have a secret ingredient. I promise the kids won't know - mine were absolutely shocked when they found out!
Servings: 8 brownies
Ingredients
- 1 can chickpeas, drained
- 4 tablespoon coconut milk or other milk depending which type of blender your using you may need the extra to make it smooth
- ⅓ cup peanut butter or almond butter
- ¼ cup maple syrup + 1 teaspoon molasses You can use all maple syrup. Date syrup could also be used.
- 2 teaspoon pure vanilla
- 1 teaspoon baking powder
- ⅛ teaspoon pink salt or sea salt
- ¼ cup chocolate chips + ¼ cup to sprinkle on top vegan or regular
- ⅓ cup chopped walnuts optional
Instructions
- Preheat oven to 350
- In a Nutri-bullet or food processor place all ingredients except for walnuts and chocolate chips. I like to pop the chickpeas out of the little clear hull that's on them. You don't have to do this but I think it makes the consistency smoother, unless you have a Vitamix which makes everything smooth
- Blend until smooth and there are no lumps.
- With a spatula scoop into a medium mixing bowl.
- Mix in a ¼ cup chocolate chips and walnuts with a spatula.
- Brush bottom of baking dish with refined coconut oil.
- Spread into a small baking dish. I used a 1 ½ qt baking corning ware dish.
- Sprinkle ¼ cup of chocolate chips on top.
- Bake for 25 minutes.
- Let cool before cutting them in squares.
- Store in refrigerator.