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–+ servings

Chickpea Blondies (Easy S'mores Cookie Bars)

These soft chickpea blondies are made with simple ingredients like chickpeas, nut butter, and dates. Then topped with gooey marshmallows, chocolate chips, and graham crackers for an easy s'mores-inspired dessert. Naturally flourless, high fiber, and perfect for kids and adults alike!
Servings 16 blondies
Calories 150 kcal
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
s'mores chickpea blondies for kids
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Equipment

Ingredients
  

  • 1 15-ounce can chickpeas drained, rinsed, and patted dry
  • ½ cup almond or cashew butter any nut/seed butter works
  • 8 soft Medjool dates pitted (or ¼ cup maple syrup)
  • 1 large egg or 1 flax egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup mini chocolate chips
  • ½ cup mini marshmallows

topping

Instructions
 

  • Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
  • Add the chickpeas, nut butter, dates (or maple syrup), egg, vanilla, baking powder, baking soda, and salt to a food processor or blender. Blend until completely smooth, stopping to scrape down the sides as needed. Fold in the mini chocolate chips and some of the marshmallows.
  • Spread the batter evenly into the prepared pan. Sprinkle with the marshmallows (or can save these for a few minutes left at the end), remaining chocolate chips, and crushed graham crackers.
  • Bake for 20-25 minutes, or until the edges are lightly golden and the center is just set.
  • Allow the blondies to cool completely before slicing into squares.
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Nutrition

Serving: 1blondieCalories: 150kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 1.5gSodium: 40mgPotassium: 180mgFiber: 3gSugar: 15gIron: 0.8mg

Notes

  • Pat the chickpeas dry before blending for the best texture.
  • If using dates, soak them in warm water for 10 minutes if they're firm.
  • Don't overbake, the blondies will continue to set as they cool.
  • Let cool completely before slicing for clean squares.
  • Use a flax egg to make these egg-free.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Scroll up to see full substitution options. Nutrition information is an estimate and may vary based on ingredients used.
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
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