A simple blondies recipe that is also vegan, gluten-free, and high in protein! Only 6 ingredients required, freezer-friendly and perfect for meal prep.
Author: My Plantiful Cooking
Old Fashioned Rolled Oats
or Quick Oats
Preheat the oven to 355 degrees F (180 degrees C).
Pitted Dates (1 1/2 cups)
in hot water for about 20 minutes to soften them. If your dates are moist enough, you may omit this step.
Old Fashioned Rolled Oats (1/2 cup)
in a food processor or high-speed blender and pulse until flour-like consistency forms. Depending on your blender or food processor, it should take less than 1 minute.
Add in the
Peanut Butter (1/2 cup)
Chickpeas (2 cans)
Baking Powder (1/2 Tbsp)
Vanilla Extract (1 tsp)
Salt (1 pinch)
, and dates in the food processor or blender. Pulse until a smooth cookie dough texture forms. Add in some plant-based milk or water, a tablespoon at a time if the batter is too dry.
Transfer the batter into a greased 8x8-inch baking pan. Smooth it out using a spatula.
Bake it in the oven for 20-25 minutes or until golden or a toothpick comes out clean.
Let it set in the pan for 10-15 minutes before transferring it to a cooling tray.
When the blondies are cooled to room temperature, spread the
Peanut Butter (to taste)
and top it with
Peanuts (1 handful)
, if using. Slice and serve.
I highly recommend using a food processor. It will definitely make your life easier.
Blondies can be stored at room temperature for 2-3 days. Leftovers can be stored in the fridge for up to 1 week and can be frozen for up to 3 months.
Both canned chickpeas and chickpeas cooked from scratch can be used.
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