Minutes Prep time: 15
Minutes Total time: 35
Servings: 12
Difficulty: easy
PAM® Canola Oil Cooking Spray Pump
2 cups garbanzo beans, drained, rinsed
1/4 cup Earth Balance® Natural Creamy Peanut Butter
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 cup old-fashioned rolled oats
salt
1/2 teaspoon baking soda
1 tablespoon milled flax seed meal plus 2-1/2 tablespoons water
1/2 cup dark chocolate chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 0 | |
| Total Fat | 9 g | 13% |
| Iron | 1 mg | 5% |
| Calories | 138 kcal | 7% |
| Sodium | 161 mg | 7% |
| Protein | 4 g | 8% |
| Saturated Fat | 2 g | 11% |
| Sugars | 7 g | 1% |
| Vitamin C | 0 |
Preheat oven to 350° F. Spray 8-inch square pan with cooking spray.
Combine chickpeas, peanut butter, maple syrup and vanilla in a food processor, blending until smooth and creamy.
Add oats, baking soda, salt and flax seed combined with water, processing until smooth, about 2 minutes. Once smooth, remove the blade and fold in chocolate chips.
Pour mixture into prepared pan and evenly press into the corners of the pan. Bake for 20 to 25 minutes, until the edges just pull away from the pan and the top lightly golden brown.
Let cool for 15 minutes, then enjoy!
Store in an airtight container in the refrigerator. They’re delicious cold, or warm them in the microwave for 15 seconds for a fresh-from-the-oven treat.
Peanut Butter Chocolate Chip Blondies With Protein-Packed Chickpeas
