Blondies with Oats and Chickpea Flour
I first tasted a blondie when working at my first job. And for this less than chocaholic, it was love at first taste. Back then for a long time this used to be an afternoon treat. Since then thanks to the children, I tend to make brownies and everyone is happy. I have both classic and gluten free variations on this site. Today however I am making and talking blondies. I have made them with low gluten and no gluten. You can follow along to see how I did them.
What is a Blondie?
In case, you do not know, a blondie is a moist and rich bar cookie with chocolate chips and a generous dose of vanilla. Usually made with brown sugar offering an almost butterscotch like flavor. Depending on your preference, there can be other add-ins like walnuts and even toasted coconut.
Gluten Free Variation
The Story of My Blondies
These blondies are inspired by my desire for taking a treat with substance for my son. It has been nice to focus on something that I like doing. The past week and the one before having still been uneven and will probably be that way for a while. But down to the blondies. Now I make these in an 8 by 8-inch cake pan. They work out a little bit thicker than your typical blondie. So, if you want, you can use a quarter sheet pan to get something with a more conventional thickness.
The healthier variations and gluten free blondies
I am generally cooking down stuff I have out and about. I started with loosely following this recipe. I tested out two variations. In the first variation, I added 1/2 cup each of whole wheat flour, chickpea flour and rolled oats. In the second variation, I used all chickpea flour, thus making it gluten free. They both tasted just fine. The gluten free variation actually was moister than the other one. It works out a little bit darker and tends to be somewhat crumbly. I think however, it definitely is a version that I can stand behind.
I am waiting for my son’s verdict on this. Until then, I can happily offer you the recipe as my verdict on this is definitely something I think should grace your table before fall runs itself out.
A few dos and don’ts
These blondies take about 22 minutes to cook through. The center still remains just a little soft, you do not want to dry out the blondies. The gluten free variation turns out a little darker and needs about 24 minutes to cook through. You need them to cool thoroughly before you can cut them.
A whole take on a classic blondie with a gluten free variation.
Ingredients
- 1/2 cup whole wheat or all-purpose flour (see notes for gluten free variation)
- 1/2 cup chickpea flour
- 1/2 cup rolled oats.
- 1 and 1/2 teaspoon baking powder
- 1 and 1/2 sticks salted butter softened, (12 tablespoons)
- 1 and 1/4 cup brown sugar.
- 1 whole egg plus 1 egg yolk
- 1 and 1/2 teaspoons vanilla extract
- 1 cup dark chocolate chips
- 1/4 cup whole milk
Instructions
- Pre-heat the oven to 350 degrees. Grease an eight-by-eight-inch square pan.
- Mix the whole wheat flour, chickpea flour and the rolled oats with the baking powder and set aside.
- In a mixing bowl add the butter and the brown sugar and beat until very well mixed and the mixture is smooth, and toffee colored.
- Add in the eggs and the vanilla extract and mix very well.
- Stir in the flour mixture until well mixed.
- Stir in the chocolate chops. You will get a smooth mixture. Add in the whole milk.
- Pour this into the cake pan and bake for 22 minutes until set and the center is just a little soft. Turn off the heat and remove the pan after 5 minutes. Allow the blondie to cool and cut into small squares before serving.
Notes
For the gluten free variation use 1 cup chickpea flour and eliminate the wheat flour. Cook for 2 more minutes before serving.
Lg
Wonderful! Maybe too delicious.