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CHOCOLATE CHIP TAHINI BLONDIES and edible COOKIE DOUGH (nut-free)

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CHOCOLATE CHIP TAHINI BLONDIE STACK.jpg

These flourless vegan blondies are so gooey and delicious that you’ll barely believe they’re healthy, too! None of my taste testers could tell they were made with chickpeas. I know some of you may be skeptical, but chickpeas actually work amazingly well as the base for healthy blondies and cookie dough!

Chocolate Chip Tahini Blondies are super easy to make in the blender or food processor. They contain no added sugar and are absolutely loaded with antioxidants, fibre, protein, and healthy fats.  They’ll satisfy your craving for an after dinner treat, but are healthy enough to eat for breakfast!

Ingredients for 8 squares:

CHOCOLATE CHIP TAHINI BLONDIES WITH CHICKPEAS.jpg

  • 15-oz can chickpeas, drained, rinsed, and peeled (1 1/2 cups drained) (see note below*)

  • 1/2 cup tahini (a smooth, drippy consistency works best here)

  • 1/2 cup Lakanto Golden sugar-free monk fruit sweetener (or coconut sugar)

  • 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

  • 2 to 4 Tbsp unsweetened almond or nut-free milk (see note below*)

  • 2 Tbsp Lakanto Maple sugar-free monk fruit sweetener (or pure maple syrup)

  • 2 tsp pure vanilla extract

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp sea salt

  • 1/3 to 1/2 cup sugar-free dark chocolate chips, plus more for topping (optional)

  • optional Maldon salt flakes for topping

*Note: I like to peel the chickpeas to get most of the skins off. It’s not essential, but improves the texture of the blondies. Two tablespoons of milk may be sufficient if your tahini is smooth and drippy. However, adjust as needed if the tahini and batter seem too thick.

Directions:

  1. Preheat the oven to 350F and grease a 9x5” baking pan.

  2. Put chickpeas, tahini, Lakanto Golden, protein powder, 2 Tbsp milk, Lakanto Maple, vanilla, baking powder, baking soda, and salt into a food processor or blender container.  

  3. Blend well, scraping the sides and bottom with a rubber spatula as needed, until a uniform cookie dough-like consistency is achieved. Add an additional 1 to 2 tablespoons of milk if the batter seems too thick. Fold in chocolate chips.

  4. Scrape the batter into prepared pan. Smooth the top and sprinkle with additional chocolate chips as desired.

  5. Bake for 30 minutes, remove from oven, and sprinkle with Maldon salt flakes (optional). Cool completely before cutting and serving.

Chocolate Chip Tahini Blondies can be stored in an airtight container in the fridge for a week or the freezer for up to 2 months.

Side Note: If you’re a cookie dough fan, you can stop after step 3 and skip the baking for edible cookie dough!

Edible Chocolate Chip Tahini Cookie Dough (above recipe, to the end of step 3).

Edible Chocolate Chip Tahini Cookie Dough (above recipe, to the end of step 3).