Snickerdoodle Blondies
You’d never believe that one of these irresistible blondies sets you back less than 75 calories. But it’s true! Made with fiber-rich chickpeas, the cinnamon-saturated bars have a moist, fudgy texture that’s nothing short of addictive.
Ingredients:
1 1/2 c. (or 1 can) chickpeas, drained and rinsed
3 tbsp. nut butter (or other fat source)
3/4 tsp. baking powder
1-2 tsp. vanilla extract
1/8 tsp. baking soda
Heaping 1/8 tsp. salt
1 tbsp. unsweetened applesauce
1/4 c. ground flax
2 and 1/4 tsp. cinnamon
Pinch cream of tartar and raisins (optional)
1 1/2 c. (or 1 can) chickpeas, drained and rinsed
3 tbsp. nut butter (or other fat source)
3/4 tsp. baking powder
1-2 tsp. vanilla extract
1/8 tsp. baking soda
Heaping 1/8 tsp. salt
1 tbsp. unsweetened applesauce
1/4 c. ground flax
2 and 1/4 tsp. cinnamon
Pinch cream of tartar and raisins (optional)
Directions:
Preheat oven to 350 degrees. Blend all ingredients until very smooth, and scoop into a greased (or tinfoil-lined) 8x8 in. pan. Bake for 35-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool.
Preheat oven to 350 degrees. Blend all ingredients until very smooth, and scoop into a greased (or tinfoil-lined) 8x8 in. pan. Bake for 35-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool.
Makes 15-20 squares.
Recipe provided by Chocolate-Covered Katie
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