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Peanut Butter Chocolate Chip Blondies

Sticky, chewy blondies with no flour, no oil, no white sugar. Crammed with heart-healthy chickpeas, these will fool even your healthiest of friends. With a low GI value of 28 – 32, chickpeas carbohydrates are broken down and digested slowly. This is helpful for weight loss (or maintenance) as it works to control appetite. Enjoy one with a cup of tea, or warm it up and add a dollop of greek yoghurt for dessert.





  • 1 x 400g can chickpeas, rinsed
  • 2 teaspoons natural vanilla extract
  • 1/2 cup natural peanut butter
  • 1/4 cup rice malt syrup or unsweetened apple sauce
  • 1 teaspoon baking powder
  • a pinch of sea salt flakes
  • 1/2 cup chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Tips: You can use almond butter, sun butter, or whatever nut butter you like. For a totally sugar free version, use 30 drops of liquid Stevia and cacao nibs in place of the chocolate chips.


  1. Preheat oven to 180°C.
  2. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.
  3. Put half the chocolate chips and stir or pulse until combined.
  4. Dump the dough into a lined brownie tin and spread until around 3cm thick.
  5. Press remaining chips into the top of the batter.
  6. Bake for about 20-25 minutes, until slightly browning at the edge.
  7. Remove from the oven and allow to cool, then cut into 12 squares.
  8. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

This recipe was originally written for + published in Nourish Magazine.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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