Vegan, Oil-free, Gluten-free, Flourless
Ingredients:
- 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked
- 1/2 cup almond butter or peanut butter
- 1/3 cup pure maple syrup
- 2 tsps vanilla
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- ¼ teaspoon sea salt
- 1/3 cup vegan chocolate chips, plus extra to sprinkle on top (optional)
Directions:
- Preheat the oven to 350°F.
- For Blondies: Line an 8x8-inch pan with parchment paper.
- For Cookies: Line a cookie sheet with parchment paper.
- In a blender or food processor, add all ingredients except chocolate chips and process until batter is smooth.
- Fold in chocolate chips and blend until thoroughly combined.
- For Blondies: Spread batter evenly in the prepared pan, sprinkle some chips on top and bake for 20-25 min or until edges are slightly brown. Do not overbake!
- For Cookies: Drop tablespoons of the cookie dough onto a cookie sheet and flatten them with a wet hand. Bake for 10-12 minutes or until dry and lightly golden.
- Cool for 20 min on wire rack.
