Chickpea Cobweb Blondies

Prep Time:

Cook Time:

Serves: 9


  • 1 15-ounce can or pouch Green Valley garbanzo beans (chickpeas), drained and rinsed

  • 1/2 cup maple syrup

  • 1/4 cup mashed banana

  • 1/4 natural almond butter

  • 1 tablespoon vanilla extract

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon coarse salt

  • 1/4 teaspoon ground cinnamon

  • 1/4 cup packed light brown sugar

  • 1/3 cup all-purpose flour

  • 1 cup semi-sweet chocolate chips, divided

  • 1 cup marshmallows


  1. Preheat the oven to 350˚F and spray an 8-by-8-inch square metal baking pan with non-stick spray.

  2. In a food processor, add the chickpeas, maple syrup, banana, almond butter, and vanilla extract and pulse until smooth. Pour into a large mixing bowl.

  3. In a medium mixing bowl, whisk together the baking powder, baking soda, salt, cinnamon, brown sugar, and flour. 

  4. Adding gradually in three additions, fold the dry mixture into the wet and then fold in 3/4 cup of the chocolate chips.

  5. Pour the batter into the prepared baking pan and sprinkle with the remaining chocolate chips. Bake until the blondies are set but still slightly soft and a toothpick comes out mostly clean, about 20-25 minutes. 

  6. Cool completely in the pan for about 20 minutes, slice into even squares or rectangles, then transfer to a platter.

  7. While the blondies are cooling, add the marshmallows to a microwave-safe bowl and microwave on high until gooey, about 30 seconds. Using a fork, stir until smooth. Using two forks, stretch the marshmallow into thin strands and drape it over the blondies. Repeat until you have a cobweb pattern.

  8. Store in an airtight container in the refrigerator for 3-5 days.

Final Step

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