Dr. Beth's Gluten-Free Chocolate Chip Blondies

Serves: 12

Ingredients

• 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

Directions

• 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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