Pumpkin Chickpea Blondies. Gluten free.

15.5 can chickpeas drained and rinsed

1/2 cup pumpkin purée (I think sweet potato purée would work too)

1/2 super fine almond flour

1/2 cup peanut butter

1/3 cup maple syrup

1 tsp baking powder

2 tsp vanilla extract

1/2 tsp pumpkin spice

1/8 tsp cinnamon

1/2 tsp sea salt

1 cup chocolate chips divided

Coconut oil (if not using parchment paper - I SUGGEST USING A NON-STICK BAKING

PAN AND COAT WITH A LITTLE COCONUT OIL)

Preheat oven to 350

Mix all ingredients except chocolate chips in food processor.

Fold in all but 1/4 chocolate chips

Spread mixture in dish. Top with remaining chocolate chips, pushing them down into the bars.

Here’s the tricky part. Start out baking for 35 minutes, check with toothpick. I ended up baking for one hour but I think that was because of the parchment paper.