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!


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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