Choco Chip Cookie Dough Blondies

This recipe is my healthier, low sugar take on chocolate chip cookies & a crowd favorite that never disappoints!  Amongst being packed with fiber and protein from the chickpeas and tahini this recipe can be whipped up quickly in a food processor for a last minute dessert idea to bring to a picnic or a get together.   I promise no one will ever know these are made with beans so be sure not to tell any picky eaters you serve them to!

GLUTEN FREEDAIRY FREEVEGANLow FODMAPGrainFreeEGG FREE

What you need:

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup tahini (or almond/peanut)
  • 1/4 cup raw maple syrup
  • 1 dropper liquid stevia
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup vegan (or regular) chocolate chips/chunks

How you do it:

  1. Preheat oven to 350 degrees F and grease an 8×8 inch pan (can use grassfed butter or coconut oil)
  2. Combine all ingredients except choco chips in a food processor until smooth
  3. Fold in chocolate chips (I like lilys stevia chocolate chips)
  4. Spread batter evenly in prepared pan then sprinkle w/ a few more chips
  5. Bake for 25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
  6. Cool and then store in the fridge or freeze!

GFG Enjoy! Signature

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