These vegan gluten free blondie brownies are made with chickpea flour and are the perfect blend of fudgy, gooey centers and crisp edges, making them an irresistible treat. When baked, they come out with a delightful texture that pairs perfectly with a scoop of vanilla ice cream. Indulge in this sweet, nutty, and chocolatey dessert for a truly satisfying treat.
Ingredients
1 cup Chickpea Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 cup Brown Sugar
1/4 cup Maple Syrup
1/4 cup Coconut Oil, melted
1/4 cup Almond Butter (or any nut/seed butter)
1/4 cup Almond Milk (or any plant-based milk)
1 tsp Vanilla Extract
1/4 cup chopped Pecans or Walnuts
1/2 cup Vegan White Chocolate Chips (or dark chocolate chips) (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan or loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the chickpea flour, baking powder, baking soda, and salt.
In another bowl, mix the brown sugar, maple syrup, melted coconut oil, almond butter, almond milk, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the vegan white chocolate chips and chopped nuts, if using.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Allow the blondie brownies to cool in the pan for at least 15 minutes before cutting into squares.
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