Sometimes you really just need a brownie. That’s what I convinced myself yesterday afternoon. I was at the top of squaw mountain, had just skied some beautiful runs in some fresh powder and was hungering for some coffee and a chocolate fix. The caffe at the top of the tram had everything I hoped for. I loosened those ski boots and sat down with my coffee as my friend Elena and I dug into the gooiest rich dark chocolate brownie one could hope for. As I sat there eating my diabetic nightmare at altitude and delivering myself a hefty bolus to stave off hyperglycemia, I thought, maybe I can have my brownie and eat it to. What if I could create a brownie or a cookie that wasn’t purely simple sugars? And so dawned the protein blondie or the perfect athlete’s brownie, full of protein and complex carbs to fuel the best workouts (even at altitude). Now, I have made brownies with black beans before, but I wanted to experiment with chickpeas today in the hopes of making a gooey protein-rich, fibrous chocolate chip cookie bar. I was successful. These are gooey, sweet, and pack a punch of long lasting fuel to get me through my workouts. So, treat yo self, because these treats aren’t the kind to feel guilty about.
- 3/4 cup coconut oil
- 3/4 cup maple syrup (or agave or honey)
- 1 can chickpeas
- 1 tsp vanilla extract
- 1 egg
- 1 cup whole wheat flour
- 1 cup rolled oats (not quick cook)
- 1/2 tsp baking soda
- pinch salt
- 2/3 cup semi sweet chocolate chips
Preheat oven to 375 degrees F. Brush pan with coconut oil.
Blend chickpeas, coconut oil, maple syrup and vanilla in a food processor until smooth. Add egg and blend until mixed in.
In a large mixing bowl mix flour, oats, baking soda, and salt.
Add wet mixture to dry mixture and mix until smooth. Add chocolate chips and mix.
Bake for 25 minutes or until toothpick comes out clean.
Enjoy your beany treat!