Peanut Butter Blondies

As a peanut butter lover, I sometimes indulge a bit too much in this nutritious yet calorie-dense food. Luckily, there’s a solution for that, thanks to the brilliant invention of partially defatted peanut butter powder. Readily available in grocery stores, powdered peanut butter has all of the nutrition and far fewer calories than full-fat spreadable peanut butter. With added protein and creaminess from chickpeas without any bean taste, you can indulge in this lightened-up peanut butter blondie recipe without any of the guilt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Lightly coat an 8 × 8-inch baking pan with cooking spray.

Step 2

In a food processor, combine the chickpeas, powdered peanut butter, oats, cashew milk, pumpkin, sweetener, creamy peanut butter, vanilla, baking powder, baking soda, and salt. Pulse a few times to break up the beans, then process until you get a smooth paste, 1 to 2 minutes.

Step 3

Scrape the batter into the pan and smooth out the top with a spatula. If you are using the optional chips, place them on top.

Step 4

Transfer to the oven and bake until a toothpick inserted into the center comes out clean and the top is lightly browned, about 25 minutes.

Step 5

Remove the blondies from the oven and allow to cool in the pan, then cut into 9 squares. Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week.

Step 6

TIP: I use granulated stevia for the sweetener in recipes like this to keep calories in check and so I can enjoy a larger portion. However, you could also add ¼ cup honey or maple syrup in its place. Just note that this will change the nutrition numbers.

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