Dr. Beth's Gluten-Free Chocolate Chip Blondies
Dr. Beth's Gluten-Free Chocolate Chip Blondies
Serves: 12
  • 2 cups cooked chickpeas, I cooked my own from dried but you can use canned, drain well.
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup honey
  • 1/3 cup almond butter (or nut butter of choice)
  • 2 eggs
  • 3 tsp vanilla extract
  • 1 tsp baking powder
  • 3/4 tsp sea salt
  • 1/3 cup chocolate chips

  • Preheat oven to 350 degrees.
  • Line an 8x8 glass baking dish with parchment paper, leaving some extra paper sticking out the sides.
  • In a food processor add the chickpeas and oats. Blend for a minute or two, stopping to scrape down the sides.
  • Then add the remaining ingredients, except the chocolate chips, and blend until smooth.
  • Lastly, add about 1/2 of the chips and pulse a few times to get them mixed well. Sprinkle the rest of the chips on top after putting in the pan.
  • Spoon batter into the lined baking dish. It will be sticky. Wetting a spatula helps smooth out the top.
  • Bake for about 20 minutes.
  • Let cool completely before removing from the baking dish. Pull the parchment paper up to lift out the bars.
  • Cut, serve and enjoy - Even great for a quick healthy breakfast!!

Store in the fridge. They should last a week. You can also freeze them for longer storage. Husband and kid approved!!!

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