Peanut Butter Blondies

Name: Peanut Butter Blondies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (15-ounce) can chickpeas, rinsed and drained; ½ cup powdered peanut butter; ¼ cup rolled oats; ¼ cup unsweetened vanilla cashew milk; ¼ cup canned unsweetened pumpkin puree; ¼ cup granulated no-calorie sweetener (see Tip); 2 tablespoons no-sugar-added creamy peanut butter; 2 teaspoons vanilla extract; ¾ teaspoon baking powder; ⅛ teaspoon baking soda; ¼ teaspoon salt; 2 tablespoons mini chocolate chips (optional)

6 steps

Prep:10minCook:30min

As a peanut butter lover, I sometimes indulge a bit too much in this nutritious yet calorie-dense food. Luckily, there’s a solution for that, thanks to the brilliant invention of partially defatted peanut butter powder. Readily available in grocery stores, powdered peanut butter has all of the nutrition and far fewer calories than full-fat spreadable peanut butter. With added protein and creaminess from chickpeas without any bean taste, you can indulge in this lightened-up peanut butter blondie recipe without any of the guilt.

Updated at: Thu, 30 May 2024 16:46:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories102.3 kcal (5%)

Total Fat3.7 g (5%)

Carbs17.4 g (7%)

Sugars2.1 g (2%)

Protein5.6 g (11%)

Sodium247.8 mg (12%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

1 x 15 ouncecan chickpeas

rinsed and drained

½ cuppowdered peanut butter

¼ cuprolled oats

¼ cupunsweetened vanilla cashew milk

¼ cupunsweetened pumpkin puree

canned

¼ cupsweetener

granulated, no-calorie

2 tablespoonsno-sugar-added creamy peanut butter

2 teaspoonsvanilla extract

¾ teaspoonbaking powder

⅛ teaspoonbaking soda

¼ teaspoonsalt

2 tablespoonsmini chocolate chips

optional

Instructions

Step 1

Preheat the oven to 350°F. Lightly coat an 8 × 8-inch baking pan with cooking spray.

Step 2

In a food processor, combine the chickpeas, powdered peanut butter, oats, cashew milk, pumpkin, sweetener, creamy peanut butter, vanilla, baking powder, baking soda, and salt. Pulse a few times to break up the beans, then process until you get a smooth paste, 1 to 2 minutes.

Step 3

Scrape the batter into the pan and smooth out the top with a spatula. If you are using the optional chips, place them on top.

Step 4

Transfer to the oven and bake until a toothpick inserted into the center comes out clean and the top is lightly browned, about 25 minutes.

Step 5

Remove the blondies from the oven and allow to cool in the pan, then cut into 9 squares. Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week.

Step 6

TIP: I use granulated stevia for the sweetener in recipes like this to keep calories in check and so I can enjoy a larger portion. However, you could also add ¼ cup honey or maple syrup in its place. Just note that this will change the nutrition numbers.

View on DASH for Weight Loss by Jennifer Koslo

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