Gluten-Free Pumpkin Chickpea Blondies: 1 Pan, Fudgy Bliss
These blondies are soft, chewy, and naturally sweet. You use chickpeas and pumpkin for a healthy twist. They are gluten-free and easy to make.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup oat flour (gluten-free)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.
- In a food processor, blend chickpeas until smooth. Add pumpkin puree, maple syrup, coconut oil, and vanilla. Blend until creamy.
- In a bowl, mix oat flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Add dry ingredients to the wet mixture. Stir until just combined. Fold in chocolate chips if using.
- Pour batter into the prepared pan. Spread evenly.
- Bake 22-25 minutes until edges are golden and a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Cut into 12 squares.
Notes
- You can replace oat flour with almond flour for a nutty flavor.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- These blondies freeze well. Wrap each piece in plastic wrap and freeze for up to 3 months.
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg